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Cool Mint-Raspberry Pie

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Recipe

 

Yield

1 pie

Prep

50 min

Cook

50 min

Ready

100 min
Low Cholesterol, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 ½ cups sugar
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3 tablespoons cornstarch
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½ teaspoon salt
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5 cups raspberries
fresh
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2 tablespoons mint leaves
fresh, finely chopped
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2 each pie shell (9 inch)
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2 tablespoons butter, unsalted
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Glaze
1 each egg whites
mixed with
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1 teaspoon water
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Ingredients

Amount Measure Ingredient Features
355 ml sugar
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45 ml cornstarch
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2.5 ml salt
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1.2 l raspberries
fresh
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3E+1 ml mint leaves
fresh, finely chopped
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2 each pie shell (9 inch)
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3E+1 ml butter, unsalted
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Glaze
1 each egg whites
mixed with
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5 ml water
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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 76832% 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?
 
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