Cool mint-raspberry pie

Yield: 8 Servings

Measure Ingredient
\N 2 9 inch Pie Crusts
\N 1 egg white -- mixed with

1½ c sugar

3 TB cornstarch

½ ts salt

5 c fresh raspberries

2 TB finely chopped fresh mint

2 TB unsalted butter

: GLAZE

1 ts 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 ½ 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

Recipe By : Nathalie Dupree Cooks a Sunday Night Supper. TVFN, 1996

From: Path <phannema@...> Date: Wed, 9 Oct 1996 15:24:47 ~0700 (P

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