Reviewed: Oct. 1, 2011

This pie is delicious! My husband ate 3 pieces. I made it according to the recipe and did not find it too 'floury'. The only modification I made was making it in a spring-form pan with an homemade Graham cracker crust. Not too sweet. Delicious tart taste from the fresh raspberries. Delicious!!

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Reviewer:

EMMRA

Reviewed: Dec. 23, 2010

Excellent! I use cornstarch instead of flour, like the others recommend. I also mix in some raspberry or strawberry yogurt if I have some in my fridge. No matter how I make it, less sugar, add yogurt, etc etc, it always turns out great. This is a pie that you can't mess up!

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Reviewer:

jmm200299

Reviewed: Jul. 9, 2010

I added a few teaspoons of Tapioca to the mixture and had a nice firm pie. Lower fat sour cream worked well too. We didn't put the topping on and thought it was quite tasty without it.

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Reviewer:

Beth

Cooking Level: Intermediate

Reviewed: Feb. 23, 2010

I purchased the frozen triple berries at Costco, which worked very well. Rather than make the bread crumb topping, I just crushed some vanilla wafers and sprinkled over the top of the pie.

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Reviewer:

susan

Reviewed: Sep. 3, 2009

I really liked this pie. I followed people's advice and put cornstarch in the berries as well as using Lorna Doones for the crumble. What I didn't love was how disparate the flavors were. Next time I would use confectioners sugar in the berries and less sugar in the sour cream.

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Reviewer:

sunshineboy78

Reviewed: Aug. 23, 2009

I really love the flavor of this pie. Not your typical raspberry pie. I did not give it 5 stars because I did not like the crumb top and used a more traditional one, (or my quick one by mixing 1 pkg of instant brown sugar oatmeal with a little soft butter). It can get a little runny sometimes, so a little extra flour or cornstarch isn't a bad idea.

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Reviewer:

Jill K.

Home Town: Bourbonnais, Illinois, USA

Reviewed: May 9, 2009

The taste of this pie is wonderful. The only thing I might do differently next time is to add a bit of cornstarch to thicken the mixture a bit. If you don't let it cool completely, it will be a bit soupy, but still very good. Didn't bother me a bit. We also tripled the crumb topping. I think the amount listed is nowhere near enough...at least for my liking!

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Reviewer:

Dee Dee

Cooking Level: Intermediate

Home Town: Seaford, Virginia, USA

Living In: Alexandria, Virginia, USA

Reviewed: Feb. 26, 2009

this is very delicious! made it for a friend's birthday a couple weeks ago and everyone raved about it! making it again tonight for a potluck.

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Reviewer:

Tiffany

Reviewed: Jul. 21, 2008

This was good, but I made some changes. I used a prebaked crust and didn't use the breadcrumbs on top, added a little cornstarch to the mix to retain the juice. It tasted great.

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Reviewer:

JeanneG

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Reviewed: Jul. 1, 2008

Baked very nice. I was hoping it would be a little sweeter, but that was probably my fault for using some raspberries that weren't completely ripe yet. Overall a good pie.

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