SERVES 6 – 8

Raspberries—once known as "raspisberries," perhaps because of their rough, rasping surface—are members of the rose family, found on every continent but Antarctica.

FOR THE FILLING:
3 pints fresh raspberries
1⁄2 cup sugar

FOR THE PASTRY:
2 1⁄4 cups flour
1 1⁄2 tsp. baking powder
3⁄4 tsp. baking soda
1⁄4 tsp. salt
10 tbsp. sugar
6 tbsp. cold butter, cut into pieces
1 egg yolk
1⁄2 cup buttermilk
1⁄4 cup sliced almonds

1. For the filling: Preheat oven to 375º. Put raspberries into a large baking dish, sprinkle with sugar, and set aside.

2. For the pastry: Sift together flour, baking powder, baking soda, salt, and 8 tbsp. of the sugar into a mixing bowl. Use two knives to work butter into flour mixture until it resembles coarse meal. Whisk egg yolk and buttermilk together in a small bowl and stir into flour mixture with a fork until dough just begins to hold together.

3. Pinch off walnut-size pieces of dough and arrange evenly over berries, then scatter with almonds and sprinkle with remaining 2 tbsp. of the sugar. Bake until berries are bubbling, pastry is golden, and a toothpick inserted in center comes out clean, 40–45 minutes. Set aside for 20–30 minutes before serving.