Recipe by cpchef
"This pie is best with the big, locally grown raspberries you pick yourself. In a pinch, you can make it with frozen."
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fresh raspberries, divided
1 (9 inch)
baked pie crust
whipped cream for garnish
lemon zest for garnish
Nice, quick & easy pie. I could have eaten the whole thing at once! I almost passed it by because other reviews said it didn't set. I had no trouble at all with the sauce setting. Be sure to heat the sauce over medium heat until it thickens in the pan while stirring constantly. Mine took about 4 minutes. Thank you - Love this pie!
Where do I begin with this recipe? You cannot strain raspberries through a fine mesh sieve and get any type of mashed berry left over. You will get amazing tasting runny berry juice, but the fiber and the seeds will be left over. Go ahead and add an extra tablespoon of cornstarch. That's what I had to do the THIRD time I tried to make this pie and I left it on the burner for an additional five minutes or so to get it to thicken up. Also, you should double the amount of sauce/filling that the recipe calls for unless you want a lot of fairly dry berries. See how many dry berries there are in the photo above? That will be you. As others have said, you will also need more berries for a 9" pan. I gave this three stars for the number of attempts I made before it came out the way it needed to for the birthday for which I was preparing it.
Delicious. The only problem was that we didn't wait until it was cool, so it was runny, but I'm sure that would have resolved itself if we had waited. I love the fresh raspberry taste when only a few of the berries are cooked. I used raw sugar with good results.
Made this pie with my homemade crust recipe and fresh picked raspberries. Made according to directions and turned out perfectly. Delicious and fresh, family LOVED it!!!
Just made this for company and they were asking for the recipe. I was generous with the raspberries using heaping cups and added a little extra sugar to compensate. Topped pie with fresh whipped cream which made presentation a little better and was absolutely the best raspberry pie I've ever eaten.
Tres magnifique! This recipe is perfect for me. Not-too-sweet, and full of flavour.
I did find the raspberry filling a little scanty for a 9" crust... next time I'll do an 8" pie plate to make it seem more full.
My husband asked for a raspberry pie and I chose this one to try. I used four cups of fresh raspberries from our garden, organic sugar and an organic pie crust. The sauce set up perfectly and the pie was delicious. I'll make this again.
This was an awesome pie! My son helped me make this. We had no problem with the sauce thickening!! Would make this again and again! The only raspberry pie i will ever make!
* Percent Daily Values are based on a 2,000 calorie diet.
Summer Fresh Raspberry Pie
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 57
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