Raspberry Pie III

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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!

—Karen K.

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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!

—betsys

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63 Ratings

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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.

—ZOOMZOOM

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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!

—Celly Julie

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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)

—KingsHorses

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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.

—Rebecca

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Jan 04, 2004

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

—THEDUCKIEST

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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!

—Ford

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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.

Nutritional Information

Raspberry Pie III

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 270
Calories from Fat: 91

% Daily Value *
Total Fat 10.1g 15 %
** Saturated Fat 3.3g 16 %
Cholesterol 6mg 2 %
Sodium 169mg 7 %
Potassium 114mg 3 %
Total Carbohydrates 44.8g 14 %
** Dietary Fiber 5.1g 20 %
Protein 2g 4 %
Sugars 28g
** Vitamin A 3 %
Vitamin C 27 %
Calcium 2 %
Iron 10 %
** Thiamin 10 %
** Niacin 12 %
** Vitamin B6 3 %
Magnesium 5 %
** Folate 19 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.