Cool Mint-Raspberry Pie

* Exported from MasterCook *

Cool Mint-Raspberry Pie

Recipe By : Nathalie Dupree Cooks a Sunday Night Supper. TVFN, 1996
Serving Size : 8 Preparation Time :1:00
Categories : Fruit Dupree
Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups sugar
3 tablespoons cornstarch
1/2 teaspoon salt
5 cups fresh raspberries
2 tablespoons finely chopped fresh mint
2 9 inch Pie Crusts
2 tablespoons unsalted butter
GLAZE
1 egg white -- mixed with
1 teaspoon water

Preheat oven to 375 degrees. Combine the sugar, cornstarch, and salt in a bowl.
Toss the berries and mint gently in mixture.

Spoon into the unbaked pie crust. Dot with the butter. Moisten pastry edge with
water. Roll top crust 1 inch larger then the bottom crust and place over the
filling, pressing edges to seal. Flute and cut slits or designs in the top of
crust or prick the top with fork.

Chill 1/2 hour if necessary. Brush crust with the glaze and bake pie for 40 to
50 minutes. Serve slightly warm or at room temperature.

Yield: One 9-inch pie

To order Nathalie Dupree Cooks Everyday Meal from a Well-Stocked Pantry


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