Reviewed: Oct. 9, 2008

This was really good! Very light and tasty! It did run a bit though, and more the next day, but even so it tasted great.

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Cooking Level: Intermediate

Home Town: Port Credit, Ontario, Canada

Living In: Ann Arbor, Michigan, USA

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Reviewed: Sep. 28, 2008

We love meringue and had extra raspberries so we thought this would be perfect. I made a mistake in using a dish larger than called for (I used a 10 inch pie pan). Because of this the crust and meringue were stretched to thin. Be sure to use a 9 inch pie pan! Still it had a great taste and we enjoyed it. The crust becomes like a shortbread due to the juice of the raspberries. It is very light so if you have big eaters best to serve a more filling pie. This would be great for a ladies lunch.

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THEFAMILYCHEF

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

Living In: Novi, Michigan, USA

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Reviewed: Oct. 4, 2007

I don't know what I did wrong but my pastry crust didn't seem to work out and the topping seemed to ooze into the pastry. It turned into a nice strawberry shortcake-like dessert though and was still super tasty, so I will try making it again.

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Chicken

Cooking Level: Intermediate

Home Town: Dunedin, Otago, New Zealand

Living In: Christchurch, Canterbury, New Zealand

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Reviewed: Aug. 17, 2007

This pie is delicious! The raspberry and meringue was very light, perfect for a summer day...just what I was looking for! The crust was a little soggy, so next time I will probably bake it a little before hand.

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Love To Cook

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Reviewed: Jul. 26, 2007

I have always been a lover of meringue pies and finally have found a recipe that tastes almost exactly like my grandmother's! This is a wondrful pie, just like the ones I grew up eating. Everyone who was served a slice of this pie came for seconds and even picky eaters loved it! I would very highly recommend this recipe! Thank you, Mrs. Anton Sohrwide!

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