Reviewed: Aug. 11, 2009

This was the first raspberry pie recipe that I have used. I made it for my parents who hate everything, and they are still talking about it. In fact, my father, who can only walk around a few hours out of the day due to arthritis and cancer, went out and picked raspberries and keeps calling me to make another pie!!! As of today, I have made this recipe 3 times, and every time people have really enjoyed it. Today I am using 2 cups raspberries and 2 cups blueberries, and am really excited to see how it tastes. :)

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Wendy

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Reviewed: Jul. 22, 2009

I followed this recipe for my first ever pie from scratch (had to do something with the 9 pounds of raspberries we picked) and it turned out great. I modified it and used 3/4 the amount of sugar and used unbleached, cane sugar instead of white. I also omitted the cinnamon, since not everyone in our family is a fan. I'm gearing up to make another one tomorrow - the first one is almost gone!

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DorotaU

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Reviewed: Jul. 9, 2009

this pie won me the grand champion ribbon at the walworth county fair. it is a wonderfull pie. although i did have to apply the half n half three times once before and twice after to give it the best shine. over all it is perfect!

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sam

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Reviewed: Jun. 29, 2009

I'm not much of a pie fan but this was the best one I ever had. I only made a few very minor changes so I wouldn't have to go to the store and it was FANTASTIC! Now I'll know what to do with our extra raspberries as long as we live here!

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Rana42

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Reviewed: Jun. 21, 2009

Very good! Doubled the tapioca and let it cool completely and it set up perfectly! Used half red and half black raspberries for a perfect dessert with vanilla ice cream.

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Adina Caskey

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Reviewed: Mar. 31, 2009

Today is my husband's birthday. He loves pie and I am not good at baking one. I tried this recipe with much success. Absolutely delicious! Thanks so much for the fantastic recipe!

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Deb

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Reviewed: Dec. 2, 2008

I made this last week for Thanksgiving. Everyone loved it! Was very simple to make. I used frozen raspberries and 1/4 tapioca but didn't grind it. Worked great!

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connieloo

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Reviewed: Nov. 2, 2008

Love it! This is the first recipie I have found that is even close to grandma's recipie. I did add an extra tbps of tapioca because my raspberries were frozeen. It worked perfect. I will use this as my standard now.

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Valerie

Cooking Level: Intermediate

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Reviewed: Aug. 8, 2008

I made this pie last night and took it to my BF's home. His parents were there for dinner! His dad's eyes lit up when he saw the pie...IT WAS DELICIOUS!!!! I used fresh raspberries and it was perfect! I will make this pie again and again! Thanks for sharing!!!!!!

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chrissy

Cooking Level: Intermediate

Home Town: Hayward, Wisconsin, USA

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Reviewed: Jul. 26, 2008

This recipe had just the right balance of tartness/sweetness for me. I didn't have any problems with it being too runny with using just the 2 1/2 Tbsp of tapioca, but we did wait to cut it until it was completely cool. Excellent recipe that I will use again and again!

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RDmom

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Reviewed: Jul. 11, 2008

My family and I really enjoyed this pie. I did change the tapioca to 1/4c and let the berry mixture sit 15 minutes before adding it to the pie shell. That is what is recommended on the tapioca box and what I have always done with my berry pies. In saying that, my pie was not overly running. I would say it was 85-90% cooled down when we first cut it. I put it in the fridge that evening and had it the next night. My husband raved that it tasted even better cold. Served it with ice cream. Delicious! Thanks for sharing the recipe!

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TINANKRIS

Cooking Level: Intermediate

Living In: Bedford, Pennsylvania, USA

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Reviewed: Jul. 5, 2008

Delicious. Very runny if cut while warm. It thickens as it cools. Refrigerated leftovers and it was even better the next day. Substituted 1 cup strawberries for 1 cup raspberries.

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CAROL M

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Reviewed: May 4, 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.

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Rebecca

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Reviewed: Aug. 31, 2007

This pie was delicious, I used frozen raspberries instead of freah and it still turned out great. I also added some frozen strawberries and it helped cut down on the tartness of the berries. I will definitely try this again

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MommyHaldeman

Cooking Level: Intermediate

Home Town: Scotia, New York, USA

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Reviewed: Aug. 1, 2007

The filling was great! I hadn't used tapioca before as a thickner and it really worked well. I wasn't pleased with my crust-- I tried a new recipe that used oil and it just didn't crisp up well.

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Dana L

Cooking Level: Intermediate

Living In: Walnut Creek, California, USA

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Reviewed: Jul. 9, 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!

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Karen K.

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Reviewed: Jun. 23, 2007

My husband loved this pie! I used frozen raspberries and ground the tapioca in a coffee grinder like another reviewer recommended. This recipe is definitely a keeper!

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Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Jan. 9, 2007

This pie was lovely. For my tapioca I used "Sago". Since I couldn't get Tapioca but Sago is very similar.This recipe was very nice my dad loved it because it wasn't to sweet. I would make this again.Thankyou:D

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Rach...

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Reviewed: Aug. 27, 2006

This is the real deal...and now I know that mini tapioca is the binding secret to berry pies. Thanks for the excellent pie and the education!

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Zarpyzuluwarrior

Cooking Level: Intermediate

Home Town: Sebastopol, California, USA

Living In: Seattle, Washington, USA

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Reviewed: Jul. 8, 2006

Oh no, I hate to rate this recipie down, but it didn't work for me. It was very, very runny though I did add the tapioca and followed the directions. My kids did like it, but I personally found it very tart. I wonder if it has to do with the kind of raspberries we have in our patch. Personally, I have not yet found a really good recipie for pies or muffins with raspberries, and the only thing I know for sure now is that they take a lot of sweetening for me.

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JENNIFERJ3

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