Raspberry Pie III Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Koekje
Reviewed: Jun. 14, 2015
Great recipe! I used cornstarch instead of tapioca.
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Photo by Koekje

Cooking Level: Expert

Home Town: Columbus, Ohio, USA
Living In: Hasselt, Limburg, Belgium
Reviewed: Mar. 15, 2015
Loved it!
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Reviewed: Dec. 30, 2014
It tastes really good, but it is very runny unless it is cold. Next time I'll probably add more tapioca as others have done.
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Reviewed: Nov. 16, 2014
Love, love, love this recipe! It has become a staple at family gatherings and people always ask for the recipe. I love that it isn't too runny. The tapioca makes for a great consistency.
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Cooking Level: Intermediate

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Reviewed: Nov. 1, 2014
This is one of my favorite recipes. I grow Raspberries and freeze a lot. You can use thawed berries or fresh.
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Photo by northwest grandma

Cooking Level: Expert

Home Town: Snead, Alabama, USA
Living In: Raymond, Washington, USA
Reviewed: Aug. 21, 2014
Instead of sugar used one cup of Splenda . Turned out great.
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Reviewed: Jul. 17, 2014
Good, but too sweet and it came out runny, like raspberry soup. Need to figure out the consistency issue. I'll be trying again because my backyard bush produces about 4 cups of berries every other day!
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Photo by bcrocker

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada
Living In: Toronto, Ontario, Canada
Reviewed: Aug. 6, 2013
Very good! I took the suggestion of adding 1/4 tapioca instead of 2.5 tablespoons and it ca,e out great. Not runny at all! Set up beautifully. I made two, ate one and froze one for later. Great recipe thanks!
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Cooking Level: Expert

Home Town: Mandan, North Dakota, USA

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Reviewed: Jul. 28, 2013
Awesome! Best pie recipe yet! Don't forget the cinnamon..a very complimentary flavour!
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Photo by Tania Hobson
Home Town: St.Thomas, Ontario, Canada

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Reviewed: Jun. 18, 2013
My favorite raspberry pie & it is so easy. I think the subtle cinnamon flavor puts it over the top. Takes only a few minutes to prepare when using a store made pie crust.
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Photo by Geno McKenna

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