*  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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