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We live along a 130-year-old railroad track (our house once was a train station) and during a couple weeks every year, it is edged with wild raspberries. I use those raspberries for this incredibly delicious pie. —Kathy Jones, West Winfield, New York
This recipe is:
Contest Winning
Quick
Nutritional Facts 1 serving (1 piece) equals 441 calories, 17 g fat (9 g saturated fat), 31 mg cholesterol, 206 mg sodium, 70 g carbohydrate, 7 g fiber, 4 g protein.
Originally published as Very Raspberry Pie in Country Woman May/June 1994, p31
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Jan. 26, 2013 by CAB421
I gave away 1 piece of this pie the first time I made it this summer, the rest (3 more) I ate all by myself. This is so good; I can't believe my taste buds, yum, yum... I told them where to find the recipe because it was so good. The fourth time, I did not have as many raspberries (end of season), but it was still great. If you don't like the recipe, you made it wrong. It is very sweet, but so what!!! I have told everybody I know how good it was. Thanks.
Reviewed on Aug. 28, 2012 by Abby_21
Pie was okay. Used regular 9" pie crust. Way too much filling. Enough for two pies but only had one shell. Did not need six cups of raspberries either. Huge waste of expensive ingredients since I had no second shell. The pie tasted okay though...not great, but it WAS good
Reviewed on Jul. 29, 2012 by vbsteffer
My husband loved this. It was very yummy!
Reviewed on Jul. 28, 2012 by LBurkey
I give this a 4 1/2. This pie is fresh and delicious........great summer surprise.
Reviewed on Jul. 24, 2012 by maggieaw
Too sweet, filling was too soft, didn't ever set up. Big mess and waste of precious raspberries. Will make my tried and true recipe, from now on. Big disappointment
Reviewed on Jul. 24, 2012 by kaykay96
I live in a 130 year old train depot in Louisiana!!..so I had to try this recipe..LOVE IT!!
Reviewed on Jul. 22, 2012 by Kim179
My mom has been making this pie for about 40 yrs except with pineapple or cherry topping. With the pineapple put a little of the juice in the cream cheese.
Reviewed on Jul. 22, 2012 by Kathy Morio
This is a very delicious pie!!
Reviewed on Jul. 22, 2012 by speek
Wonderful recipe. Put a little less sugar in the filling and added a little real vanilla. Wish I had wild raspberries!! Wow.
Reviewed on Jul. 22, 2012 by fredaevans
Done this, or something very similar (other fruit) and there will be NO left overs. Zip, Nada, Nothing, empty pie plate with 'lick marks.'
Reviewed on Jul. 22, 2012 by ivannabc
Wonderful!! I loved the raspberries but I bet it will be just as great with the addition of blueberries, blackberries, or strawberries. I'll have to try that!
Reviewed on Jun. 19, 2012 by head2toe
Tartness, with some sweetness. Perfect! My 9" pie plate was a little small. 10" might have worked better.
Reviewed on Jul. 25, 2011 by kb4306
This pie was incredible. MIL made it the other week and everyone loved it. I've just made it again using blackberries. Still very yummy :-)
Reviewed on Jul. 17, 2011 by gardengirl1278
a family favorite
Reviewed on Jul. 03, 2010 by stephanie m
fantastic fresh berry taste.
Reviewed on Mar. 18, 2010 by ArianeDawn
We love this recipe!! I made it when we had guests and people were practically licking their plates off!
Reviewed on Aug. 02, 2009 by 7833louis
To decrease the amount of sugar I substitute Splenda for the sugar, use sugar free whipped topping, and make a walnut flour crust. It's still wonderful!
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