My whole family loves this recipe. I used an oversized pie pan, so I added 1/2 cup extra berries and rhubarb. I used 1/2 c. sugar and 1/2 c. splenda. To make sure the juices weren't too runny, I heaped the flour a bit in the measuring cup. I ommitted the butter and added some cool whip after the pie was cooled. YUMMY!
Date Posted: Jun. 24, 2008
Cooking Level: Intermediate
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