Cool mint-raspberry pie
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Cool mint-raspberry pie
  Pie    Fruit    Dessert  
Last updated 6/12/2012 1:17:43 AM. Recipe ID 48230. Report a problem with this recipe.
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      Title: Cool mint-raspberry pie
 Categories: Fruit, Dupree, Dessert
      Yield: 8 Servings
 
  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
 
  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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Recipe ID 48230 (Apr 03, 2005)

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