Reviewed: Jul. 5, 2009

We have been making this now for 3 years and it has become a Thanksgiving MUST HAVE for my family. You can adjust the tartness by adding more or less sugar. We prefer it a little more tart because I make my crust sweeter(by adding more sugar) and add large sanding sugar to the top of an egg wash. The sanding sugar also makes for a gorgeous presentation as well as a little crunch on the crust which is unexpected!

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Care

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Reviewed: Jan. 8, 2009

Pretty tart

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Tracy

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Reviewed: Dec. 31, 2008

Couldn't find cranberries (besides dried) for the life of me, so I substituted strawberries. It was a big hit! I also drizzled a little melted chocolate on top. Only complaint- when I put the filling in the bottom crust it was very low, almost could double the recipe per pie.

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Carrie

Cooking Level: Intermediate

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Reviewed: Dec. 25, 2008

Made this for Christmas and everyone agreed this was a wonderful pie. I made according to the recipe but added a bit more tapioca as the mixture seemed very moist. The pie turned out perfect.

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JAV

Cooking Level: Expert

Living In: Des Moines, Iowa, USA

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Reviewed: Dec. 25, 2008

I used frozen mixed berries: red raspberries, black berries, blue berries and strawberries. Instead of a lattice topping I used a crumb topping with peacans instead of oatmeal. I then drizzled dark chocolate on the top. Very decadent. I will make this again

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nancy

Cooking Level: Expert

Home Town: Lancaster, New York, USA

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Reviewed: Dec. 19, 2008

I made thsfor last thanksgiving and everyone loved it. I'm being asked constantly to make it again. Great recipe. Love to try some more.

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Zeke Kana

Cooking Level: Expert

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Reviewed: Jan. 27, 2008

This is the BEST raspberry pie recipe! Cranberries give it just the right tartness. I added a little more tapioca to make sure it was the right consistancy and not too runny. My family loved it so much I ended up making several pies to give out to everyone!

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Kitkat47

Cooking Level: Intermediate

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Reviewed: Dec. 27, 2007

Recipe couldn't have been easier. I think I could have eaten the whole pie myself!!

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JenMullins

Cooking Level: Beginning

Home Town: Cranbury, New Jersey, USA

Living In: Clinton, New Jersey, USA

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Reviewed: Nov. 23, 2007

This pie was delicious! I was a bit nervous to try a lattice top so we did something a bit different. I have small shaped cookie cutters from Pampered Chef. The kid's chose the heart shape. How pretty it looked with the red jewel tone thru the hearts. Would be lovely for Valentine's Day. The pie is sweet, but the tart cranberries create the perfect balance. This will be a regular for us. I made it for Thanksgiving, but it never made it. It looked so good, my husband and I were eating it - we couldn't help ourselves. To me, it tastes different warm vs cold. I like it both ways, my husband prefers cold. All in all a great pie.

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Janet P.

Cooking Level: Intermediate

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Reviewed: Jan. 27, 2007

Yummmy!! People went back for seconds of this, even after consuming a HUGE meal! It's a good balance to the sweeter pies - the tart fruit is so delish!

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Lineke

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Reviewed: Nov. 29, 2006

This pie was very easy and delicious. I made it for Thanksgiving--it was a hit and everyone wanted the recipe. I used a whole bag of cranberries and decreased sugar to 1-1/4 c. and it was good. I also used corn starch instead of tapioca. I will make it again for Christmas dinner!

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Mary225

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Reviewed: Nov. 28, 2006

Yummy! Perfect for Thanksgiving!

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claynhishands

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Reviewed: Nov. 25, 2006

This is the best cranberry/raspberry pie that I have ever eaten. I made it for Thanksgiving and it was a hit!

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Pam

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Reviewed: Nov. 24, 2006

I used a pre-made graham cracker crust for this, which tasted fabulous. I will add extra tapioca next time because it didn't really "set up" like a pie, more like a cobbler. Tastes just like raspberry jam! :)

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