|½ cup||Butter, softened|
|¼ cup||Confectioners' sugar|
|1 quart||Fresh raspberries, rinsed gently and drained, divided|
|½ cup||Ground nuts|
|1 cup||Water, divided|
For crust, cream together butter, sugar and vanilla; add flour, salt and nuts (prefer walnuts). Chill in bowl 30-40 minutes. Press into DEEP 9-in. pie plate or 8-in. tart pan. Bake at 400 degrees for 10-12 minutes or until golden brown. Cool. For filling, simmer 1 c. berries with ⅔ c. water for 3 minutes or until berries are soft. Strain out seeds and pulp. Blend remaining water, cornstarch and sugar; stir into berry mixture and continue cooking until thickened. Cool. Place remaining berries in baked crust; pour cooled glaze over all. Chill 2 hours or until set. Garnish with whipped cream, if desired. Yield: 8 servings.
From: Littrell@... Date: 07-22-94 Submitted By GAIL SHIPP On 03-30-95
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