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Name: Cool Mint-Raspberry Pie
Prep time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 2 tb Finely chopped fresh mint; 1 ts Water; 1/2 ts Salt; 2 9 inch Pie Crusts; 2 tb Unsalted butter; GLAZE; 1 Egg white; mixed with; 1 1/2 c Sugar; 5 c Fresh raspberries; 3 tb Cornstarch

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INGREDIENTS

2 tb Finely chopped fresh mint
1 ts Water
1/2 ts Salt
2 9 inch Pie Crusts
2 tb Unsalted butter
GLAZE
1 Egg white; mixed with
1 1/2 c Sugar
5 c Fresh raspberries
3 tb Cornstarch

Servings

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

NOTES

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Cool Mint-Raspberry Pie

2 tb Finely chopped fresh mint 
1 ts Water 
1/2 ts Salt 
2  9 inch Pie Crusts 
2 tb Unsalted butter 
  GLAZE 
1  Egg white; mixed with 
1 1/2 c Sugar 
5 c Fresh raspberries 
3 tb Cornstarch

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

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Serving Size: 1 Serving (234g)
Recipe Makes: 8 Servings

Calories: 699
Calories from Fat: 160 (23%)

Amt Per Serving		% DV

	Total Fat 17.8g	24 %
	Saturated Fat 11g	55 %
	Monounsaturated Fat 4.5g
	Polyunsanturated Fat 0.9g
Cholesterol 45.8mg		14 %
Sodium 4.3mg		0 %
Potassium 139.2mg		4 %
Total Carbohydrate 140.7g		41 %
	Dietary Fiber 5.2g	21 %
	Sugars, other 135.6g
Protein 1.2g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 699

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