| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs |
|
Fruit, Dupree, Dessert |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Sugar |
| 3 |
tb |
Cornstarch |
| 1/2 |
ts |
Salt |
| 5 |
c |
Fresh raspberries |
| 2 |
tb |
Finely chopped fresh mint |
| 2 |
|
9 inch Pie Crusts |
| 2 |
tb |
Unsalted butter |
|
|
GLAZE |
| 1 |
|
Egg white; mixed with |
| 1 |
ts |
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>
A Message from our Provider:
“Been taken for granted? Imagine how God feels”