Recipe - Cool Mint-Raspberry Pie

1 One half cup Sugar
3 tablespoon Cornstarch
One half teaspoon Salt
5 cup Fresh raspberries
2 tablespoon Finely chopped fresh mint
2 9 inch Pie Crusts
2 tablespoon 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 One half 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 9inch pie

To order Nathalie Dupree Cooks Everyday Meal from a WellStocked Pantry
Recipe By : Nathalie Dupree Cooks a Sunday Night Supper. TVFN, 1996

Posted to MCRecipe Digest V1 #239

Date: Wed, 9 Oct 1996 15:24:47 0700 (PDT)

From: patH phannema@wizard.ucr.edu