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Red Raspberry Pie Recipe

Red Raspberry Pie Recipe photo by Taste of Home

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Made easy with a refrigerated pie crust, this lovely dessert offers the best of summer flavor. A hint of lime complements the sweet raspberries so well.—Patricia Morrow, Mapleton, Minnesota

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Red Raspberry Pie Recipe

Prep: 20 min. + standing Bake: 45 min. + cooling

Yield: 6-8 Servings

20 45 65

Ingredients

1-1/2 cups plus 1/2 teaspoon sugar, divided
1/3 cup quick-cooking tapioca
1/4 teaspoon salt
6 cups fresh raspberries
1 teaspoon lime juice
Pastry for double-crust pie (9 inches)
1 tablespoon butter
1 teaspoon 2% milk

Directions

In a large bowl, combine 1-1/2 cups sugar, tapioca and salt. Add raspberries and lime juice; toss gently to coat. Let stand for 15 minutes.
Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Add filling; dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Brush with milk; sprinkle with remaining sugar.
Bake at 450° for 10 minutes. Reduce heat to 350°;bake 35-40 minutes longer or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.overbrowning. Cool on a wire rack. Store in the refrigerator. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 slice) equals 471 calories, 16 g fat (7 g saturated fat), 14 mg cholesterol, 289 mg sodium, 81 g carbohydrate, 6 g fiber, 3 g protein.

Originally published as Red Raspberry Pie in Reminisce August/September 2006, p 49

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Red Raspberry Pie

Red Raspberry Pie

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Reviewed on Nov. 07, 2012 by Scarecrow1960

Recipe was perfect. Turned out great! To the reviewer who's pie was "soupy", maybe your tapioca was old or you didn't let it set long enough. Tapioca takes longer to set up than flour does.

Reviewed on Aug. 10, 2012 by Momjewell

I just made this pie to take to a dinner. Fresh berries were expensive. I baked 20 mins longer than recipe required and it is still soupy in the middle. The quantity of tapioca is not enough to thicken six cups of fresh juicy berries. I have always used flour but wanted to try something new. Big mistake!

Reviewed on Jun. 12, 2011 by TightWadMom

The best Red Raspberry Pie I have ever had and I even substituted half the sugar with Splenda Granular.

Reviewed on Jun. 12, 2011 by TightWadMom

This was the best Red Raspberry Pied I have ever had. I had even substituted half the sugar with Splenda Granular. I just made this pie last week and I am making it again while the berries are fresh!