75 g mixture of butter or margarine and lard or cooking fat
2 - 3 tbsp cold water to mix
2 rounded tbsp raspberry jam
75 g butter or margarine at kitchen temperature and soft
75 g caster sugar
1/2 tsp each, almond, and vanilla essence
3 Grade 3 eggs, at kitchen temperature
175 g cake crumbs
75 g ground almonds
1 tbsp milk
For pastry, sift flour and salt into a bowl.
Rub in fats finely then mix to a stiff dough with water.
Roll out fairly thinly on floured surface and use to line a 9" (22.5 cm) greased pie plate or flan ring standing on a greased baking tray.
Spread jam over base.
For filling, beat butter or margarine to a light, soft cream with sugar and essences.
Beat in eggs, one at a time, adding a heaped tbsp of cake crumbs with each.
Fold in remaining cake crumbs and ground almonds then stir in the milk.
Spread smoothly into pastry case.
Bake 3/4 hour in oven 375F, Gas 5.
Leave until lukewarm then cut into wedges and serve.
For a slightly lighter filling, beat egg yolks into creamed mixture. Whisk whites stiffly and fold in after adding crumbs, almonds and milk. For a more economical pie, use walnut halves instead of pecans.