Raspberry Pie I
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Raspberry Pie I

94

"With black raspberries being fresh, I have made 2 of these pies this week."

Ingredients

{{adjustedServings}} servings 449 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 449 kcal
  • 22%
  • Fat:
  • 21.1 g
  • 32%
  • Carbs:
  • 63.7g
  • 21%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 275 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

  1. Mix together raspberries, sugar, cornstarch, minute tapioca and water. Mix and let sit while you make your pie crust. (See double crust recipes on this site if you do not have a recipe).
  2. Put berries in bottom crust, and put 4 - 1 tablespoon pats of butter on top. Put on top crust and crimp edges. Make slits in the crust to allow the steam to escape.
  3. Bake at 425 degrees F (220 degrees C) for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for 45 minutes.
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Reviews

94
  1. 118 Ratings

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Okay, here's the deal. One of the best, most simple raspberry pie recipes I've come across. A couple of things to share with you. First, I've read about "watery" pies. One thing that contribut...

This pie was a big hit!! Ate while still hot in the middle, and not at all runny. I followed the directions pretty close. I used 2 bags of thawed raspberries and thawed deep dish double crust pi...

I have been baking for 33 years and on numerous occassions have sold my baking at Christmas and other special events. I have NEVER heard of adding water to a fruit pie, but I thought I should f...