Raspberry Pie III Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Jun. 24, 2012
this was okay... i added more tapioca like the first review recommended... I would maybe make it again.. but add cream to it... I used this as a last resort and couldn't get a hold of my mom... her pie still tops this... but i think with a bit more ingredients this pie could be great!!
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Photo by undiesinabundle

Cooking Level: Beginning

Home Town: Medford, Wisconsin, USA
Living In: Marshfield, Wisconsin, USA
Reviewed: Mar. 20, 2012
This was the first fruit pie I've ever made, so I was pretty worried about the outcome. The only change I made to the recipe was a crumb topping instead of a second pie crust. It turned out beautifully! Delicious and sweet, not runny at all. Thank you!
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Cooking Level: Beginning

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Jan. 13, 2012
I've made Raspberry Pie for years at Christmas time. Everytime I would try a new recipe searching for the Best Raspberry Pie Recipe... I have ended my search! My dad and I think this is the best Raspberry Pie Recipe we have ever found!!
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Cooking Level: Intermediate

Home Town: Norwood, Massachusetts, USA
Living In: Dallas, Texas, USA

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Reviewed: Dec. 22, 2011
I tried the 1/4 cup of tapioca and the pie tastes starchy. I would use less. Otherwise it worked well.
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Reviewed: Nov. 23, 2011
delicious! very easy and wonderful
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Reviewed: Sep. 25, 2011
This is the first pie I've made from scratch and it was fantastic!
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Reviewed: Sep. 10, 2011
Had the consistency of minestrone when done. The overwhelming metallic taste was probably from the aluminum pie tin.
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Reviewed: Aug. 4, 2011
YUMMY! I used fresh raspberries from the farm, substituted 1 cup agave syrup for the white sugar and followed other reviewers suggestions to increase the tapioca to 1/4 cup. I didn't add the butter either, and didn't miss it! Came out great, and a little lower fat and lower carb this way! I just got back from picking up another pie crust to make two more! Thanks for the recipe!
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Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Sep. 21, 2010
This is a very good recipe. I would just add 1/4 cup more sugar.It was tart for my taste but it could have been the raspberries. I made two pies from our fresh raspberries we picked in our garden and both pies were gone in 2 days...I did omit the half and half because egg does the same thing. I will use this recipe now. It will go into the recipe box.
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Photo by Amy Maynard

Cooking Level: Intermediate

Living In: Cranesville, Pennsylvania, USA
Reviewed: Sep. 19, 2010
This pie is incredible! Fast and easy to make, and absolutely delicious. After reading the other reviews, the only change I made was to cut back on the sugar to 1/2 cup because my berries were sweet and I put the tapioca into my mini food processor to pulverize it - (I love using the tapioca instead of corn starch). Everyone loved this pie! It disappeared in minutes! Can't wait to make it again! Thanks!
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Displaying results 11-20 (of 60) reviews

 
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