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 can 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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PRINCESS ANTZ

	Cooking Level: Expert Living In: Sydney, New South Wales, Australia
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Reviewed: Jan. 28, 2008

What a wonderful recipe! Delicious hot or cold!! Made exactly as directed and over 10 times. The most popular dessert I have ever made, and many, many, many people have fallen in love with it.

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ENSHALACOOK


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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


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Reviewed: Oct. 31, 2007

Fantastic pie! The tartness of the raspberries goes so well with the creamy base. I just tried this recipe with cranberries and it rocks. I subbed pecans for the walnuts in the topping and I think next time I might use a pecan crust as well. I will be serving this at Thanksgiving for a new twist.

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Cindy Hall

	Cooking Level: Expert Home Town: Stuart, Virginia, USA Living In: Bassett, Virginia, USA
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Reviewed: Sep. 28, 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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d newman

	Cooking Level: Intermediate Home Town: Sioux City, Iowa, USA Living In: Holiday Island, Arkansas, USA
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Reviewed: Sep. 3, 2007

Delicious and easy to make. If you love raspberries you will love this dish. I made this for a party and everyone loved it.

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Amber

	Cooking Level: Intermediate Home Town: Indianapolis, Indiana, USA Living In: Nashville, Tennessee, USA
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Reviewed: Aug. 15, 2007

REALLY good!

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chefspecialty

	Cooking Level: Expert Home Town: Madison, Wisconsin, USA Living In: Milwaukee, Wisconsin, USA
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Reviewed: Aug. 10, 2007

This was great! I dont usually like raspberry pie because of all the seeds. This recipe hides the crunchy seeds by adding a crunchy topping with nuts. I did use almonds instead of walnuts. A friend said it was the best pie she has ever had. We are trying it with blueberries, too.

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Laura

	Cooking Level: Intermediate Home Town: Livonia, New York, USA
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Reviewed: Jul. 24, 2007

WOW !!! This pie was very easy to make and absolutely amazing! In one week, I had to make it 3 times (6pies) to keep up with everyone's demand for it. The top crust is heavenly and definitely something I will use for other pies (such as apple). It tastes great warm and even better cold. If I could rate this higher than 5...I would. For anyone doubting whether to try this recipe.....TRY IT....you'll love it!

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letitsnow!

	Cooking Level: Intermediate
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Reviewed: Jul. 22, 2007

Fabulous!! Followed the recipe, but cut it in half for one pie. It turned out Great! I used fresh raspberries from my yard. Next time I might substitute almonds for the walnuts because of personal taste but otherwise a great recipe :)

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