Yum! I cut the brown sugar to 1/2 cup and the white sugar to 1/4 cup. I'll cut it down again next time. My tastes go towards the 'less sweet' side. I added a bit if fresh nutmeg with the cinnamon wanting it to taste more like my pies. It was wonderful. This is the recipe I was hoping for. A tweak this way or that does not make the original recipe less perfect. I think I'll try adding finely chopped nuts into the 'crisp' next time. The options are endless really. Thank you so much Dave.

Reviewed On: Sep. 26, 2009

I took this to a dinner party last night, and everyone loved it. They said it was a whole different experience from a baked blueberry pie. I did like someone in the photos... made pastry cutouts for the top and baked them while the crust was baking. I used the 1/4 tsp of vanilla, almond, cinnamon others suggested. Next time I'll omit the cinnamon. (Completely a person taste with that) I think that without the cinnamon it will taste even more like a 'fresh berry' pie. I used the 1/2 c sugar thinking it would not be too much, but next time I'll cut that back a bit. Served with vanilla ice cream this was fantastic. I will definitely make it again.

Reviewed On: Aug. 19, 2009

I took this to a dinner party last night. Everyone loved it. The streusel on top was fantastic and really added to the over-all yumminess. I did make more streusel than called for, and toasted the pecans first. I cut the sugar in the pie down by a third. I'm not a sweet sweet lover and found this to be perfect. I served it with vanilla ice cream. I'll definitely make it again.

Reviewed On: Aug. 19, 2009