Reviewed: Feb. 16, 2011

When I brought this pie out everyones eyes lit up! It not only looked pretty but tasted great! I actually ended up using 5 C. fresh raspberries....4 in the pie and 1 for crushing....and it worked out just right. I also cut the sugar down to about 1/4 C. and that was perfect. l will be using this recipe a lot....Thanks Ruth A. for a keeper!!!

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Reviewer:

Gotrecipe?

Home Town: Fort Myers, Florida, USA

Living In: Lowell, Florida, USA

Reviewed: Oct. 17, 2010

Hard to find a good, FRESH raspberry pie recipe. I'm using the last of our fall-bearing raspberries. I cut the sugar to 1/2 cup and used a graham cracker crust. I did not strain the cooked raspberries, and I gently folded the thickened sauce into half of the remaining berries before spreading it into the pie shell. I then arranged the remaining berries on the top. Beautiful!

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Reviewer:

Laurelle

Cooking Level: Professional

Living In: Winthrop, Washington, USA

Reviewed: Aug. 29, 2010

This was really good--made exactly as recipe dictates with the exception of adding just a splash of Grand Marnier to the sauce.

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dapen

Home Town: Prescott, Ontario, Canada

Reviewed: Aug. 27, 2010

I've made this pie on a number of occasions and have received many compliments on it. This pie has become one of my family's favorite desserts.

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Sean.nufer

Reviewed: Jul. 22, 2010

Great pie - I'll not make any other. I did add a little lemon juice.

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Cook in Maine

Reviewed: Jul. 1, 2010

this pie is soo easy & soooo tasty!! i picked fresh black raspberries & made one for my dad & husband for father's day. they absolutely loved it!!!now i picked fresh red raspberries & used a graham cracker crust.....best pie i ever ate!!! i also had to make 2 more for my dad using big blackberries..also excellent!!! thanks so much for this recipe!!

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Reviewer:

knappybunch

Cooking Level: Intermediate

Home Town: Fredericksburg, Pennsylvania, USA

Reviewed: Sep. 18, 2009

This pie is soooo good! I've been baking this pie for two summers now. I put 1 T. of lemon juice in and use about 2/3 C. of sugar....we like it tart/sweet. I put the raspberries in the crust, pour the sauce over the berries then smooth it out so all berries are covered. That works the best.

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Dog lover

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Cooking Level: Expert

Home Town: Redmond, Washington, USA

Living In: Surprise, Arizona, USA

Reviewed: Jul. 22, 2009

My neighbor gave us some raspberries from her garden and I wasn't sure what to do with them so I decided to try this recipe. It was really tasty and my family really enjoyed it. I think the glaze was perfect but my husband (who is South American and doesn't have the sweet tooth us US folks do) thought it was too sweet. The only complaint I personally had was that my raspberries were very juicy and the pie started to get runny the second day. Otherwise, this is a winner!

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Reviewer:

HeatherG516

Cooking Level: Expert

Home Town: Germantown, Maryland, USA

Living In: Ogden, Utah, USA

Reviewed: Jul. 19, 2009

Yummy and easy pie to make. My "significant other" prefers graham cracker crusts for every recipe I can use them in. This one is no exception. We used a graham cracker crust, followed the rest of the recipe, and used cool whip on top. We will definitely be making this one again! 5 stars with a graham cracker crust!

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Reviewed: Jul. 9, 2008

I absolutely love this pie. It's super easy and really highlights the flavor & freshness of the berries because most of the berries that are in the pie are not cooked. I made 2 pies - one I topped with Cool Whip and the other with whipped cream. They were both delicious. I did add a bit more sugar than called for because my fresh berries were SUPER tart. I usually make my own crust but this time I was lazy and bought the Maria Callanders frozen crust. I must admit, it was a pretty tasty crust. The pie would be really attractive if you piped on the whipped cream in some sort of pattern. I just smeared it on the top. I did put a touch of vanilla into my cream while whipping it but I think it would be better without it. After I whipped the cream and put it on top of the pie I thought "More whip cream is needed!". So I made another batch and smeared that on top as well. Nice and thick! Yummy! UPDATE: I just tried this with fresh blueberries. It's good but I think the amount of sugar that's used for raspberries is not necessary for the blueberries. Blueberries are not as tart so my pie is a bit sweet and could probably use a big splash of lemon. The filling seems to be thicker too - is that because raspberries are more watery than blueberries? Maybe I need to cut down on the cornstarch for the blueberry version. Anyways, it's delicious either way and I'm sure that blackberry would be equally delish.

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