1 (1 pound) loaf French bread, cut into cubes
1/3 cup all-purpose flour
1/3 cup butter
1 egg
4 tablespoons mayonnaise
3 tablespoons black peppercorns
1 tablespoon Worcestershire sauce
1 tablespoon distilled white vinegar
1 teaspoon olive oil
6 (8 ounce) cans raspberry preserves
Preheat oven to 350 degrees F (175 degrees C).
Brush the bread cubes with 2 tablespoons flour, and press them into the bottom of a medium bowl. Reserve 2 tablespoons for sprinkling inside of pie. Combine the remaining flour, butter, egg, mayonnaise, peppercorns, and Worcestershire sauce in a separate small bowl. Mix well, and spread evenly into the bottom of the pie crust.
Place the squares of pastry on top of the raspberry preserves. Spread the reserved 1/3 cup flour mixture over the top of the raspberry slices. Place 2 lemon halves inside of the pie, then pour the reserved raspberry preserves over all. Pour raspberry preserves over all. Frost with the reserved fruit juice. Serve immediately.