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Raspberry Pie II

Raspberry Pie II

Carol

I have raspberries growing in my yard, and I think of pie at this time of year.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 201 kcal
  • 10%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 28.5g
  • 9%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 138 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Line a 9 inch pie plate with pastry, and brush with egg white. Arrange berries in crust. Combine sugar and cornstarch; sprinkle mixture over the berries. Dot with butter. Cover with upper crust, and seal the edges.
  3. Bake for 10 minutes. Reduce oven temperature to 400 degrees F (205 degrees C), and continue baking for 30 minutes.
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Reviews

JHOLMES3
127
3/11/2004

This pie was fantastic! We used frozen berries and I knew that I would need more cornstarch. I used about 3 tablespoons. I was unsure of the brown sugar as I have always used regular sugar. It was great! We have our own crust recipe that we used. Cannot wait to make it again!

Wannabecook
48
8/10/2007

I love this website and this recipe! The only thing i did differently in this recipe was mix honey with the remainder of the egg white and use it to glaze the top of the pie to give it that nice flaky give. Thanks!

PATIENCE22
36
9/1/2003

This was a great, simple pie. Next time I will use a little less sugar, I found that sugar over powered the tast of the raspberries. Other than that it was great.