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Cool Mint-raspberry Pie

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      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
  
  Recipe By     : Nathalie Dupree Cooks a Sunday Night Supper. TVFN,
  1996
  
  From: Path   Date: Wed, 9 Oct 1996 15:24:47
  ~0700 (P
 
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