recipe reviews for:

Raspberry Pie III

“ Four cups of fresh raspberries find their way into this incredible pie. They 're sweetened with sugar, splashed with a bit of lemon juice, sprinkled with tapioca and cinnamon, and then mounded into a prepared pastry. On goes the top crust with a bit of cream brushed on to make it glisten, and then the pie is popped into the oven to bake.”

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Reviewed: Mar. 20, 2012

This was the first fruit pie I've ever made, so I was pretty worried about the outcome. The only change I made to the recipe was a crumb topping instead of a second pie crust. It turned out beautifully! Delicious and sweet, not runny at all. Thank you!

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Reviewer:

Woof-T

Cooking Level: Beginning

Living In: Winnipeg, Manitoba, Canada

Reviewed: Jan. 13, 2012

I've made Raspberry Pie for years at Christmas time. Everytime I would try a new recipe searching for the Best Raspberry Pie Recipe... I have ended my search! My dad and I think this is the best Raspberry Pie Recipe we have ever found!!

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Diane

Cooking Level: Intermediate

Home Town: Norwood, Massachusetts, USA

Living In: Dallas, Texas, USA

Reviewed: Dec. 22, 2011

I tried the 1/4 cup of tapioca and the pie tastes starchy. I would use less. Otherwise it worked well.

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jim

Reviewed: Nov. 23, 2011

delicious! very easy and wonderful

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Kathleen

Reviewed: Sep. 25, 2011

This is the first pie I've made from scratch and it was fantastic!

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gail

Reviewed: Sep. 10, 2011

Had the consistency of minestrone when done. The overwhelming metallic taste was probably from the aluminum pie tin.

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JamesInCA

Reviewed: Aug. 4, 2011

YUMMY! I used fresh raspberries from the farm, substituted 1 cup agave syrup for the white sugar and followed other reviewers suggestions to increase the tapioca to 1/4 cup. I didn't add the butter either, and didn't miss it! Came out great, and a little lower fat and lower carb this way! I just got back from picking up another pie crust to make two more! Thanks for the recipe!

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Reviewer:

bakinfool

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Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Reviewed: Sep. 21, 2010

This is a very good recipe. I would just add 1/4 cup more sugar.It was tart for my taste but it could have been the raspberries. I made two pies from our fresh raspberries we picked in our garden and both pies were gone in 2 days...I did omit the half and half because egg does the same thing. I will use this recipe now. It will go into the recipe box.

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Reviewer:

My 3 Babies

Cooking Level: Intermediate

Living In: Cranesville, Pennsylvania, USA

Reviewed: Sep. 19, 2010

This pie is incredible! Fast and easy to make, and absolutely delicious. After reading the other reviews, the only change I made was to cut back on the sugar to 1/2 cup because my berries were sweet and I put the tapioca into my mini food processor to pulverize it - (I love using the tapioca instead of corn starch). Everyone loved this pie! It disappeared in minutes! Can't wait to make it again! Thanks!

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Gigijeani

Reviewed: 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!

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