350 g/12 oz raspberries
75 g/3 oz caster (superfine) sugar
15 g/0.5 oz/1 tbsp butter or margarine
5 ml/1 tsp ground cinnamon
225 g/8 oz Shortcrust Pastry
50 g/2 oz/0.5 cup ground almonds
1 egg white, lightly beaten
Single (light) cream, to serve
Method :
Place the raspberries, 50 g/2 oz/0.25 cup of the sugar, the butter or
margarine and cinnamon in a
saucepan and heat gently for about 5 minutes until the fruit is soft. Roll
out the pastry (paste) on a lightly floured surface and use to line a
greased 18 cm/7 in flan ring. Sprinkle the base with the ground almonds
and spread the raspberry mixture on top. Roll out the pastry trimmings,
cut into 1 cm/0.5 in strips and arrange on top of the pie in a lattice
pattern. Brush over the whole pie with egg white and sprinkle with the
remaining sugar. Bake in a preheated oven at 190°C/375°F/gas mark 5 for 30
minutes until golden. Serve warm with cream.