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Cool Mint-Raspberry Pie

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Submitted by Kelley

YIELD

1 pie

PREP

50 min

COOK

50 min

READY

100 min

Ingredients

1 ½ 355
CUPS ML SUGAR
3 45
TABLESPOONS ML CORNSTARCH
½ 2.5
TEASPOON ML SALT
5 1.2
CUPS L RASPBERRIES
fresh
2 3E+1
TABLESPOONS ML MINT LEAVES
fresh, finely chopped
2 2
EACH EACH PIE SHELL (9 INCH)
2 3E+1
TABLESPOONS ML BUTTER, UNSALTED
Glaze
1 1
EACH EACH EGG WHITES
mixed with *
1 5
TEASPOON ML WATER

Directions

Preheat oven to 375℉ (190℃).

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 ½ hour if necessary.

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

Serve slightly warm or at room temperature.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 312g (11.0 oz)
Amount per Serving
Calories 768 32% from fat
 % Daily Value *
Total Fat 27g 42%
Saturated Fat 10g 52%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 707mg 29%
Total Carbohydrate 44g 44%
Dietary Fiber 11g 44%
Sugars g
Protein 10g
Vitamin A 9% Vitamin C 68%
Calcium 7% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber
 
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