Raspberry Pie III

Raspberry Pie III

59 Reviews 6 Pics
  • Prep

    30 m
  • Cook

    40 m
  • Ready In

    7 h 10 m
Nancy Sabatino
Recipe by  Nancy Sabatino

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

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Adjust Servings

Original recipe yields 1 9-inch pie



  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Mix together the raspberries, sugar, tapioca, lemon juice, cinnamon, and salt until raspberries are well-covered.
  3. Pour into 9 or 10-inch pastry shell. Dot with butter; add top crust and crimp edge.
  4. 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.

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Reviews (59)

Rate This Recipe
Karen K.

Karen K.

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!



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.

Celly Julie

Celly Julie

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!

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Amount Per Serving (8 total)

  • Calories
  • 270 cal
  • 14%
  • Fat
  • 10.1 g
  • 15%
  • Carbs
  • 44.8 g
  • 14%
  • Protein
  • 2 g
  • 4%
  • Cholesterol
  • 6 mg
  • 2%
  • Sodium
  • 169 mg
  • 7%

Based on a 2,000 calorie diet



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Raspberry Sour Cream Pie


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Fresh Red Raspberry Cream Pie