Buttermilk Raspberry Pie

Preheat oven to 450F
Prepare pastry: roll out 1/2 and line a 9" pie plate. Trim and flute edge. Do not prick.
1 (15oz) can raspberries
2 tbsp. pre-sifted Monarch soft wheat flour
3 tbsp. butter or margarine
1/2 cup granulated sugar
2 egg yolks
1 tbsp. lemon juice
1 cup buttermilk
2 egg whites
3 tbsp. granulated sugar
1 tbsp. lemon juice
One 9" pie
Drain raspberries.
Blend together flour, first amount of sugar and butter.
Stir in egg yolks, first amount of lemon juice and buttermilk.
Beat egg whites to form stiff but moist peaks.
Gradually add second amount of sugar.
Beat until stiff and shiny.
Fold into egg mixture.
Spread drained raspberries in bottom of unbaked pie shell.
Sprinkle with second amount of lemon juice.
Pour filling over top.
Bake for 15 minutes or until pastry is golden.
Reduce heat to 350F and continue bakind 30 to 35 minutes longer or until filling is set.
Cool.