Recipe By : Nathalie Dupree Cooks a Sunday Night Supper, TVFN, 1996
Serving Size : 8 Preparation Time :1:00
Categories : Fruit Dupree
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c Sugar
3 tb Corn starch
1/2 ts Salt
5 c Fresh raspberries
2 tb Fresh mint -- finely chopped
2 Pie crusts (9")
2 tb Unsalted butter
Glaze:
1 Egg white -- mixed with:
1 ts Water
Preheat oven to 375°F. Combine the sugar, corn starch, 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" 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.
