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Spiced with cinnamon and mace, a delightful raspberry filling and crunchy almond topping...who could resist such temptation?

Filling:

2/3 cup granulated sugar

1/4 cup cornstarch

3/4 cup water

2 cups fresh or frozen unsweetened raspberries

1 tablespoon lemon juice

 

Crust:

3 cups all-purpose flour

1 cup granualted sugar

1 tablespoon baking powder

1 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground mace

1 cup cold butter

2 large eggs

1 cup milk

1 teaspoon vanilla extract

 

Topping:

1/2 cup all purpose flour

1/2 cup granulated sugar

1/4 cup cold butter

1/4 cup sliced almonds

 

1. 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 juice. Cool.
2. 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 2/3 of mixture into a greased 13 x 9 x 2-inch baking dish. Spoon raspberry filling over crust to with 1-inch of the edges. Top with remaining mixture.
3. For topping, combine flour and sugar; cut in butter until crumbly. Stir in almonds. Sprinkle over the top. Bake at 350*F (175*C) for 50 to 55 minutes or until lightly browned.

Makes 12 to 16 servings.