Cool Mint-Raspberry Pie
- 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
- Preheat oven to 375F (190C).
- 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.
sugar, cornstarch, salt, mint leaves fresh, pie shell, butter, egg whites, water
Taken from recipeland.com/recipe/v/cool-mint-raspberry-pie-43442 (may not work)