Cool Mint-Raspberry Pie

Name: Cool Mint-Raspberry Pie
Ingredients: 1 1/2 cups sugar; 3 tablespoons cornstarch; 1/2 teaspoon salt; 5 cups raspberries fresh; 2 tablespoons mint leaves fresh, finely chopped; 2 each pie shell (9 inch); 2 tablespoons butter, unsalted; 1 each egg whites mixed with; 1 teaspoon water

9 ingredients

11 steps

Ingredients

1 1/2 cups sugar
3 tablespoons cornstarch
1/2 teaspoon salt
5 cups raspberries fresh
2 tablespoons mint leaves fresh, finely chopped
2 each pie shell (9 inch)
2 tablespoons butter, unsalted
1 each egg whites mixed with
1 teaspoon water

Directions

1

Preheat oven to 375F (190C).
2

Combine the sugar, cornstarch, and salt in a bowl.
3

Toss the berries and mint gently in mixture.
4

Spoon into the unbaked pie crust.
5

Dot with the butter.
6

Moisten pastry edge with water.
7

Roll top crust 1 inch larger then the bottom crust and place over the filling, pressing edges to seal.
8

Flute and cut slits or designs in the top of crust or prick the top with fork.
9

Chill 1/2 hour if necessary.
10

Brush crust with the glaze and bake pie for 40 to 50 minutes.
11

Serve slightly warm or at room temperature.