Raspberry Pie III Recipe - Allrecipes.com
Raspberry Pie III Recipe
  • READY IN 7+ hrs

Raspberry Pie III

Recipe by  

"A wonderful way to use those raspberries growing in the yard."

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Ingredients Edit and Save

Original recipe makes 1 9-inch pie Change Servings
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  • PREP

    30 mins
  • COOK

    40 mins
  • READY IN

    7 hrs 10 mins

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Mix together the raspberries, sugar, tapioca, lemon juice, cinnamon, and salt until raspberries are well-covered.
  3. Pour into 9 or 10-inch pastry shell. Dot with butter; add top crust and crimp edge.
  4. Make slits in the top crust and brush with cream. Bake in the preheated oven for 15 minutes to set the crust. Reduce heat to 375 degrees F (190 degrees C) and bake until crust is golden and filling is bubbly, about 25 minutes more. Allow pie to cool completely before serving.
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Reviews More Reviews

Most Helpful Positive Review
Jul 09, 2007

This is a delicious pie! I've made it 4 times in the last 2 weeks and I used 1/4 cup of tapioca instead of the 2 1/2 T. because of the potential for being runny. It came out perfectly everytime. And I didn't grind the tapioca. Just used it as is, like I always do, and it was perfect. Try a crump topping instead of a crust: butter, flour, sugar. Wonderful!

 
Most Helpful Critical Review
Aug 30, 2010

Disaster! First, it was quite sour. (I made no adjustments and made it as directed.) Second, the tapioca. I've never used it before and bought small pearl tapioca from the baking aisle. I figured it would bake it, but no. It came out looking like tons of white BB's mixed in with the raspberries! It was like eating watermelon: chew, spit, chew spit! And it absorbed no liquid as it became raspberry soup. Had to throw out the whole pie. Did I use the wrong tapioca? If so, please adjust the ingredients so it is more specific!

 
Jan 04, 2004

This recipe is full of raspberry flavour. I used my home-grown frozen raspberries. I also ground the tapioca to a fine powder in my coffee grinder (found that hint on another site!) and it thickened the pie perfectly, without that "cornstarchy" taste from using cornstarch. This is a great pie, thank you Nancy for sharing it.

 
Feb 12, 2004

I have made this pie with raspberries and blueberries. I used a 16oz bag of fresh frozen blueberries and reduced the sugar to 3/4 cup (because blueberries are so very sweet) and this recipe worked like a charm! It's just such a perfect blend of flavor! I also use cornstarch instead of tapioca and I assumed she meant to put cut up pieces of butter over the filling under the crust/lattice. ***** pie! a gr8 recipe!

 
Jun 26, 2006

This is the most awsome raspberry pie recipe!! This is from someone who doesn't even care to much for raspberries and it got a similar review from my uncle with the same feeling toward raspberries :0) I printed this recipe out in 2004 (sorry for the late review) and I have made this recipe numerous times. It is very easy and has come out PERFECT every time. The last time I made it I did not have any lemon juice so I used 1 tsp lemon extract and it was wonderful! Also I always use frozen unsweetened raspberries and mix all ingredients when the berries are still frozen. I make the dough and then when the mixture is completely thawed I fill the crust and bake. GREAT recipe - THANK YOU so much :0)

 
May 04, 2008

Nice simple recipe. Instead of using 4 cups of raspberries, I used 2 cups of raspberries and 2 cups of sliced strawberries. Delicious! Will make this again and again.

 
Jan 04, 2004

It was good and all...maybe I'm doing something wrong, but it was REALLY runny :( It was still tasty though!

 
Jan 04, 2004

This is a very tasty pie that is simple to make. I used frozen crust to save time & as I didn't have cream I used milk & it was wonderful. We don't usually finish a whole pie but we did this time!

 

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Nutrition

  • Calories
  • 270 kcal
  • 14%
  • Carbohydrates
  • 44.8 g
  • 14%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 10.1 g
  • 15%
  • Fiber
  • 5.1 g
  • 20%
  • Protein
  • 2 g
  • 4%
  • Sodium
  • 169 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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