Reviewed: Dec. 1, 2008

I used raspberries that I had frozen over the summer. I thawed them, mixed with the cornstarch, sugar, and tapioca, and poured it into the crust. I didn't add any water. It was the perfect consistency and tartness. Thanks!

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Reviewer:

VVGROVER

Cooking Level: Intermediate

Living In: Allen, Texas, USA

Reviewed: Nov. 27, 2008

I am making this pie today for Thanksgiving. My family--especially my husband-- loves this recipe. I follow it exactly (I use frozen berries most of the time. And it comes out great. Give it at least 4 hours to set.

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Reviewer:

mothero1

Cooking Level: Intermediate

Home Town: Edinboro, Pennsylvania, USA

Living In: Panama City Beach, Florida, USA

Reviewed: Oct. 30, 2008

Oh my, yes! Simply delicious and easy to make, especially since I use refrigerated pie crusts (never mastered it). Tastes like grandma's pie that sat in the windowsill to cool.

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Reviewer:

Mary

Reviewed: Oct. 25, 2008

I made this pie last night for my husbands' birthday--and he really loved it. I thought it tasted a little like jam, but it was still pretty good. The only thing was that I used frozen raspberries, completely thawed and drained and there was A LOT of water. I didn't add any (the recipe calls for 6 tablespoons) and it was still a tad runny. So remember that if you make this with frozen raspberries!

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29 users found this review helpful

Reviewer:

AnitaMarie

Cooking Level: Beginning

Home Town: Bakersfield, California, USA

Living In: Layton, Utah, USA

Reviewed: Oct. 14, 2008

This was my first fresh berry pie and it was fabulous. Maybe because I picked the berries myself:) *Note to all the virgin pie makers - put a pan under the pie to catch the juices that will spill out during cooking - or put a piece of foil under the pie.* I didn't dry the raspberries after washing and I added water so it was pretty runny in the baking process. It was great after it cooled for 12 hours. Yum!

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Reviewer:

Moira

Cooking Level: Expert

Home Town: Modale, Iowa, USA

Living In: Des Moines, Iowa, USA

Reviewed: Oct. 14, 2008

I love to cook but pies have been my least favorite thing to make. This recipe made with our fresh raspberries and the phenomenal crust recipe Ruth's Grandma's Pie Crust found on Allrecipes have given me a new confidence in pie making. This pie thickens up so nicely. Give it a try and I hope you'll agree!

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Reviewer:

JANITHA

Reviewed: Oct. 13, 2008

We had a great year for raspberries from our garden and after making lots of freezer jam my husband asked if I would make him a raspberry pie. I used this recipe and it was absolutely a scrumptious hit!

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Reviewer:

Brenda C

Reviewed: Sep. 3, 2008

This pie is awesome! Better than any bakery.

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Reviewer:

PMAGRUDER

Reviewed: Jul. 28, 2008

My elderly neighbor made this and brought us some last evening insisting that we try it and it was FANTASTIC!! I asked her if she changed the recipe at all and she mentioned that she only used just under a cup of sugar because the berries were particularly sweet. Five Stars!

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3 users found this review helpful