Raspberry Meringue Pie

Yield: 6-8 servings

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Ingredients

check all-purpose flour 1 cup all-purpose flour

check sugar 1/3 cup sugar

check baking powder 1 teaspoon baking powder

check salt 1/4 teaspoon salt

check cold butter or margarine 2 tablespoons cold butter or margarine

check egg, beaten 1 egg, beaten

check milk 2 tablespoons milk

check Topping: Topping:

check egg whites 2 egg whites

check sugar 1/2 cup sugar

check unsweetened raspberries 2 cups unsweetened raspberries

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Directions:

In a bowl, combine the flour, sugar, baking powder and salt; cut in butter. Combine egg and milk; stir into flour mixture (dough will be sticky). Press into the bottom and up the sides of a greased 9 in. pie plate; set aside. In a mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 Tbsp. at a time, until stiff peaks form. Fold in raspberries. Spoon over the crust. Bake at 350 for 30-35 min. or until browned. Cool on a wire rack. Refrigerate leftovers.

Please note that some ingredients and brands may not be available in every store.