Reviewed: Sep. 14, 2009

My mom use to make a raspberry pie with heavy cream-- this tastes very similar even though I used low fat sour cream! I didn't make the topping but the filling was very smooth and creamy. It set very well and was perfect the next day!

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DAYNAK03

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Reviewed: Sep. 9, 2009

This is quite possibly the best pie I have ever made. It was delicious! I know it seems like there is not enough filling to fill 2 pies, but when you add the topping it fits a regular pie pan perfectly as it cooks up. I used slivered almonds.

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CStruloeff

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Reviewed: Jul. 9, 2009

AWESOME! . I used fat free sour cream, eggbeaters and whole wheat flour so it would be a bit healthier. I left the nuts out and used white sugar instead of brown because I didn’t have any brown. Also, I know the recipe says it makes 2 pies but it only made one for me. I brought it into work and everyone was crazy about it!

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Alison

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Reviewed: Jun. 28, 2009

I love this pie! The only thing I changed was instead of folding the raspberries in, I just stirred it until most of the raspberries were somewhat blended. Tastes great.

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AMILES76

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Reviewed: May 3, 2009

Definitely 5 stars for flavor, but I have to give it 4 stars because the proportions are a little off; there was not enough filling to fill a 9-inch pie pan. With a little tweaking, it would be an absolute winner!

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Jamie H.

Cooking Level: Intermediate

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Reviewed: Apr. 22, 2009

great flavour and easy

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Juny

Cooking Level: Intermediate

Living In: Markdale, Ontario, Canada

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Reviewed: Sep. 1, 2008

Absolutely a wonderful dessert! I, too, am asked to make this for summer events, and it's become a "signature" dessert. I substitute plain yogurt for some of the sour cream without any effect on the flavor or texture. Use only fresh or premium frozen (i.e., flash-frozen individual) raspberries.

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marmoxmag

Cooking Level: Expert

Home Town: Fleetwood, Pennsylvania, USA

Living In: Scarborough, Maine, USA

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Reviewed: Aug. 12, 2008

Good and rich. I'm not a huge fan of fruit pies but this sounded different so I gave it a try. I still don't like fruit pies and wont try this again, but everyone else that tried it liked it.

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Cassie

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Reviewed: Aug. 5, 2008

Very different pie. I made it just as written. Will make again.Held together perfect when cut.

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myboysmom

Cooking Level: Expert

Home Town: Harrisburg, Pennsylvania, USA

Living In: Key West, Florida, USA

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Reviewed: Aug. 2, 2008

Awesome! The sour cream turns into a custard-like texture which is really great. My pie was quite tart, but I bet that varies depending on your raspberry batch. I used pre-sliced almonds instead of walnuts and they came out great -- really added to the taste. I accidentally baked the filling and topping all at the same time, but it came out looking beautiful -- everyone thought the pie was store-bought! Without altering filling or topping quantities, this yielded one overflowing, delicious, gone-in-five-seconds pie.

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bonkselle23

Cooking Level: Beginning

Living In: New York, New York, USA

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Reviewed: Jul. 15, 2008

This is a great pie recipe. I make homemade pies all the time and this is a keeper. My only change on this recipe is that the filling ingredients either need to be doubled to make 2 pies or use the amounts listed and only make 1 pie. The topping amounts are enough for two pies.

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Liz O

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Reviewed: Jun. 5, 2008

We usually have excess raspberries in late summer and I came across this recipe when looking for a good way to use them up! I have made it at least 25 times. Every time I serve it, everyone asks for the recipe. It is a good one!!!

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Kari

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Reviewed: May 22, 2008

This cooked up well & looked delicious but didn't taste the same. As written there was only enough filling for one pie. The filling has too many raspberries (I even reduced them to 2 cups) which makes the flavour too tart & gritty with all the raspberry seeds. I also felt the pastry & the crumble topping combined was too much. Would be better to just do the pastry & filling or cook the filling in individual ramekins and top with the crumble. Doubt I will make again....

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Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Jan. 14, 2008

Yum, I'll make this again. I used frozen blueberries instead of raspberries. I omitted the walnuts in the topping. I'm giving it 4 stars because it was so flat, there was barely enough filling for the pie. So it wasnt as pretty either. I would probably double or 1 1/2 the filling next time. Worth making though!

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BB34

Cooking Level: Expert

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Reviewed: Jan. 7, 2008

We did not like this. If you make this, don't listen to the reviews that say to make 1 pie, follow the recipe & make 2.

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Jennifer B.

Cooking Level: Expert

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Reviewed: Nov. 19, 2007

Very easy, Very delicious!

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purr2me

Cooking Level: Intermediate

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Reviewed: Sep. 25, 2007

Incredible recipe! I used the entire filling for just one pie (used the Pastry and Pie Bible cream cheese pie crust recipe--yum!). The tart raspberries definitely keep the pie from being too sweet. The pie looked and tasted awesome!

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MRKOCH

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Reviewed: Sep. 22, 2007

This was an awesome recipe---NOTE: I followed this recipe and fit all of it into a 10-in pan. The recipe says it makes two pies---if I divided it up for two pies, it would not have been very deep. Also--I doubled the crumbly stuff on top and used mostly almonds instead of walnuts. The inside of the pie is a little tart and sweet and the topping is sweet--balances it out for a delicious treat!!! Very unique recipe.

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nicksprincess

Cooking Level: Expert

Home Town: Royal Oak, Michigan, USA

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Reviewed: Sep. 17, 2007

For a raspberry pie, this sure is tasty. I used raspberries from our garden and followed the recipe exactly. Made two pies in one week, both were gone very quickly. Everyone kept saying how good it was. Will make again.

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jillba02

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Reviewed: Sep. 9, 2007

although i can't attest to how delicious this is first hand because i am recovering from throat cancer, my husband and all the neighbors raved about this pie. since we found a local raspberry farm and i way overbought, i used two cups and berries. the finished product is both sweet and tart. my husband loved it. thank you for sharing. d

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