The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Apr. 22, 2009
great flavour and easy
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Cooking Level: Intermediate

Living In: Markdale, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
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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Cooking Level: Expert

Home Town: Fleetwood, Pennsylvania, USA
Living In: Scarborough, Maine, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
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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Cooking Level: Expert

Home Town: Harrisburg, Pennsylvania, USA
Living In: Key West, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
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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Cooking Level: Beginning

Living In: New York, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
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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The reviewer gave this recipe 2 stars. This recipe averages a 4.57 star rating.
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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Cooking Level: Expert

The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
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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Cooking Level: Expert

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The reviewer gave this recipe 2 stars. This recipe averages a 4.57 star rating.
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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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 19, 2007
Very easy, Very delicious!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
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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Cooking Level: Expert

Home Town: Royal Oak, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
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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Cooking Level: Intermediate

Home Town: Sioux City, Iowa, USA
Living In: Holiday Island, Arkansas, USA

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