A wonderful way to use those raspberries growing in the yard.

Recipe Summary

prep:
30 mins
cook:
40 mins
additional:
6 hrs
total:
7 hrs 10 mins
Servings:
8
Yield:
1 9-inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C).

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  • 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

270 calories; protein 2g 4% DV; carbohydrates 44.8g 14% DV; fat 10.1g 16% DV; cholesterol 6.1mg 2% DV; sodium 168.5mg 7% DV. Full Nutrition

Reviews (99)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/09/2007
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 everytime. And I didn't grind the tapioca. Just used it as is, like I always do, and it was perfect. Try a crump topping instead of a crust: butter, flour, sugar. Wonderful! Read More
(289)

Most helpful critical review

Rating: 2 stars
08/30/2010
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 figured it would bake it but no. It came out looking like tons of white BB's mixed in with the raspberries! It was like eating watermelon: chew spit chew spit! And it absorbed no liquid as it became raspberry soup. Had to throw out the whole pie. Did I use the wrong tapioca? If so please adjust the ingredients so it is more specific! Read More
(34)
116 Ratings
  • 5 star values: 93
  • 4 star values: 14
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
07/09/2007
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 everytime. And I didn't grind the tapioca. Just used it as is, like I always do, and it was perfect. Try a crump topping instead of a crust: butter, flour, sugar. Wonderful! Read More
(289)
Rating: 5 stars
01/04/2004
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 thickened the pie perfectly without that "cornstarchy" taste from using cornstarch. This is a great pie thank you Nancy for sharing it. Read More
(140)
Rating: 5 stars
02/12/2004
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 worked like a charm! It's just such a perfect blend of flavor! I also use cornstarch instead of tapioca and I assumed she meant to put cut up pieces of butter over the filling under the crust/lattice. pie! a gr8 recipe! Read More
(75)
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Rating: 5 stars
06/26/2006
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 raspberries:0) I printed this recipe out in 2004 (sorry for the late review) and I have made this recipe numerous times. It is very easy and has come out PERFECT every time. The last time I made it I did not have any lemon juice so I used 1 tsp lemon extract and it was wonderful! Also I always use frozen unsweetened raspberries and mix all ingredients when the berries are still frozen. I make the dough and then when the mixture is completely thawed I fill the crust and bake. GREAT recipe - THANK YOU so much:0) Read More
(44)
Rating: 2 stars
08/30/2010
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 figured it would bake it but no. It came out looking like tons of white BB's mixed in with the raspberries! It was like eating watermelon: chew spit chew spit! And it absorbed no liquid as it became raspberry soup. Had to throw out the whole pie. Did I use the wrong tapioca? If so please adjust the ingredients so it is more specific! Read More
(34)
Rating: 4 stars
05/04/2008
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. Read More
(33)
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Rating: 4 stars
01/04/2004
It was good and all...maybe I'm doing something wrong but it was REALLY runny:( It was still tasty though! Read More
(29)
Rating: 5 stars
01/04/2004
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! Read More
(24)
Rating: 5 stars
01/04/2004
This is a very tasty pie that is simple to make. I used frozen crust to save time & as I didn't have cream I used milk & it was wonderful. We don't usually finish a whole pie but we did this time! Read More
(23)