-
-
My review
Raspberry Pie III
Nancy Sabatino
"A wonderful way to use those raspberries growing in the yard."
Added to shopping list.
Go to shopping list.
Ingredients
7 h 10 m servings 270Original recipe yields 8 servings (1 9-inch pie)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 425 degrees F (220 degrees C).
- Mix together the raspberries, sugar, tapioca, lemon juice, cinnamon, and salt until raspberries are well-covered.
- Pour into 9 or 10-inch pastry shell. Dot with butter; add top crust and crimp edge.
- Make slits in the top crust and brush with cream. Bake in the preheated oven for 15 minutes to set the crust. Reduce heat to 375 degrees F (190 degrees C) and bake until crust is golden and filling is bubbly, about 25 minutes more. Allow pie to cool completely before serving.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 87100 Ratings
-
-
-
-
-
Most helpful positive review
7/9/2007
This is a delicious pie! I've made it 4 times in the last 2 weeks and I used 1/4 cup of tapioca instead of the 2 1/2 T. because of the potential for being runny. It came out perfectly everytim...
Most helpful critical review
8/30/2010
Disaster! First, it was quite sour. (I made no adjustments and made it as directed.) Second, the tapioca. I've never used it before and bought small pearl tapioca from the baking aisle. I ...
Most helpful
Most positive
Least positive
Newest
7/9/2007
This is a delicious pie! I've made it 4 times in the last 2 weeks and I used 1/4 cup of tapioca instead of the 2 1/2 T. because of the potential for being runny. It came out perfectly everytim...
1/23/2002
This recipe is full of raspberry flavour. I used my home-grown frozen raspberries. I also ground the tapioca to a fine powder in my coffee grinder (found that hint on another site!) and it thic...
1/5/2004
I have made this pie with raspberries and blueberries. I used a 16oz bag of fresh frozen blueberries and reduced the sugar to 3/4 cup (because blueberries are so very sweet) and this recipe work...
6/26/2006
This is the most awsome raspberry pie recipe!! This is from someone who doesn't even care to much for raspberries and it got a similar review from my uncle with the same feeling toward raspberr...
5/4/2008
Nice simple recipe. Instead of using 4 cups of raspberries, I used 2 cups of raspberries and 2 cups of sliced strawberries. Delicious! Will make this again and again.
8/30/2010
Disaster! First, it was quite sour. (I made no adjustments and made it as directed.) Second, the tapioca. I've never used it before and bought small pearl tapioca from the baking aisle. I ...
5/8/2003
It was good and all...maybe I'm doing something wrong, but it was REALLY runny :( It was still tasty though!
1/26/2003
Excellent! Very tasty and comes out perfect every time. Best when refrigerated overnight to completely set, and I added a touch more cinnamon. This is "the" raspberry pie recipe!