Raspberry “Pinch Pie”

“Torten,” Lizzie Kander explains, are “cakes that contain no butter, but are made rich with nuts and light with eggs, while bread or cracker crumbs usually take the place of flour.” Such tortes were usually baked in spring-form pans of the kind we use for cheese cakes. Lizzie, in fact, gives three recipes for Cheese Torte that we would call “cheese cake.” Many of her recipes call for lining a spring-form with the sweetened cookie dough murberteig, to make what we would call a fruit o