Cool Mint-raspberry Pie
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs | Dessert, Dupree, Fruit | 8 | Servings | |
INGREDIENTS
| 1 1/2 | c | Sugar |
| 3 | T | Cornstarch |
| 1/2 | t | Salt |
| 5 | c | Fresh raspberries |
| 2 | T | Finely chopped fresh mint |
| 2 | 9 inch Pie Crusts | |
| 2 | T | Unsalted butter |
| GLAZE | ||
| 1 | Egg white, mixed with | |
| 1 | t | Water |
INSTRUCTIONS
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 Recipe By : Nathalie Dupree Cooks a Sunday Night Supper. TVFN, 1996 Posted to MC-Recipe Digest V1 #239 Date: Wed, 9 Oct 1996 15:24:47 -0700 (PDT) From: patH <phannema@wizard.ucr.edu>
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Nutrition (calculated from recipe ingredients)
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Calories: 224
Calories From Fat: 30
Total Fat: 3.4g
Cholesterol: 7.6mg
Sodium: 154.2mg
Potassium: 126.9mg
Carbohydrates: 49.5g
Fiber: 5.1g
Sugar: 40.9g
Protein: 1.4g