Cool Mint-Raspberry Pie
Yield
1 piePrep
50 minCook
50 minReady
100 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
sugar
|
|
| 3 | tablespoons |
cornstarch
|
|
| ½ | teaspoon |
salt
|
|
| 5 | cups |
raspberries
fresh |
|
| 2 | tablespoons |
mint leaves
fresh, finely chopped |
|
| 2 | each |
pie shell (9 inch)
|
|
| 2 | tablespoons |
butter, unsalted
|
|
| Glaze | |||
| 1 | each |
egg whites
mixed with |
*
|
| 1 | teaspoon |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
sugar
|
|
| 45 | ml |
cornstarch
|
|
| 2.5 | ml |
salt
|
|
| 1.2 | l |
raspberries
fresh |
|
| 3E+1 | ml |
mint leaves
fresh, finely chopped |
|
| 2 | each |
pie shell (9 inch)
|
|
| 3E+1 | ml |
butter, unsalted
|
|
| Glaze | |||
| 1 | each |
egg whites
mixed with |
*
|
| 5 | 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.
