With some small modifications, this turned out to be the best double crust pie I have ever had! First of all, I used the "Basic Flaky Crust" recipe on this site for the crust, but I used 1 1/2 of the recipe for the bottom crust. I used 6 oz. of fresh blackberries instead of raspberries, and I mashed about 1/3 of the blackberries in a separate bowl. Then I added the sugar, cinnamon, and 1 TB of cornstarch (instead of flour) to the mash, and whisked the mixture until incorporated. After filling the pie crust with the rest of the peaches and blackberries, I drizzled the blackberry mash/cornstarch/sugar/cinnamon mixture over the top, put 4 1-TB pats of butter on top before covering with the top crust. Finally, I used an egg wash over the top of the crust, and sprinkled some sugar on top as well, baking as directed. The result was a decadent, delicious pie that was half eaten almost before it cooled! Great recipe that I will use again and again...

Reviewed On: May 17, 2008

I made this recipe exactly as it was, and everything turned out wonderful! The only suggestion that I have is for the whipped cream: for a little flavor, add a teaspoon of powdered sugar before whipping (and a drop of almond extract if you feel crazy!) Also, I like to add a couple of drops of lemon juice to the cut strawberries before placing them in the pie pan, which gives the pie a hint of much-needed acidity. Delicious!

Reviewed On: Feb. 16, 2008

The only reason I'm giving these 4 instead of 5 stars is that they are a bit bland alone. With butter or anything else they are a 5! I used my breadmaker to make the dough and used 2 cups of wheat/2 cups of white bread flour. Also, I made 8 instead of 16 so they would work as sandwich rolls. If you do this, don't forget to score the rolls before baking or you will have less-than-perfect results. These were delicious as sandwich rolls! I will definitely make these again.

Reviewed On: Jun. 30, 2007