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Red Raspberry Pie

 Red Raspberry Pie
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
6-8 ServingsPrep: 20 min. + standing Bake: 45 min. + cooling


  • 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


  • 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,

2 of 2

Red Raspberry Pie (continued)

Nutritional Facts: 16 g fat (7 g saturated fat), 14 mg cholesterol, 289 mg sodium, 81 g carbohydrate, 6 g fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.