Very Raspberry Pie
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
Reviews
Delicious way to use my bounty crop of raspberries! Only suggest you use a 10 in crust because this recipe makes a little too much filling for a 9in crust. Also super easy to make which I love also..
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Perfect recipe, just use a homemade graham cracker pie crust instead of a store-bought one. It makes the whole pie taste a lot better. All my friends beg me to make this pie for them! Highly recommend it
This sounds really good. How can I make it in a 9x13 pan?? Will I need to double the recipe?Thanks for your help.
This pie was fantastic. I cut back the white sugar to 3/4 cup. I also strained the berries for the topping to cut down on the seeds.
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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.
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
My husband loved this. It was very yummy!
I give this a 4 1/2. This pie is fresh and delicious........great summer surprise.