How to make
Sift the flour and to it add the ground walnut powder, softened butter, egg, sugar, salt and orange juice. Mix and knead into dough. Wrap it in foil and let it rest for 90 minutes.
In the meantime, put the raspberries in a pot and pour the sugar on top. Boil it all for 10 minutes. Strain if necessary, to remove the sauce from the raspberries, because you only need the fruits. Then go back to the dough.
Take 2/3 of it and roll it out into a thin, round crust that is larger than your baking form. Spread the crust in the greased form, the dough needs to be plastered to the walls of the form as well. Beat the cream cheese and spread it on the crust. Place it in the refrigerator for 1 hour and pour on the strained raspberry mixture.
Take the rest of the dough and roll it out into a rectangle. Using a knife, cut out strips and arrange them on top to form a crisscrossed pattern. Press them down to the crust nicely, so that the crust and strips stick together well. Put the pie in a preheated 360°F (180 °C) oven and bake about 20 min.
