Ingredients:
2/3 cup sugar
1/4 cup cornstarch
3/4 cup water
2 cups fresh raspberries or 2 cups frozen unsweetened raspberries
1 tablespoon lemon juice
3 cups flour
1 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground mace
1 cup cold butter or 1 cup margarine
2 eggs
1 cup milk
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup cold butter or 1/4 cup margarine
1/4 cup sliced almonds
Directions:
In a saucepan, combine sugar, cornstarch, water and raspberries.
Bring to a boil over medium heat; boil for 5 minutes or until thickened, stirring constantly.
Remove from heat; stir in lemon jice.
Cool.
Meanwhile, in a bowl, combine the first six crust ingredients.
Cut in butter until mixture resembles coarse crumbs.
Beat eggs, milk and vanilla; add to crumb mixture and mix well.
Spread two thirds of the mixture into a greased 13X9X2 inch baking dish.
Spoon raspberry filling over crust to within 1 inch of the edges.
Top with remaining crust mixture.
For topping, combine flour and sugar; cut in butter until crumbly.
Stir in almonds.
Sprinkle over the top.
Bake at 350*F for 50 to 55 minutes or until lightly browned.
Servings: 12-16
Time preparation: 20 min.
Time total: 75 min.