I just can't say enough about this pie! I made it tonight as dessert for dinner with friends and it was AMAZING! Easily the best pie I've ever had, and my family loves pie. It was just the right combination of tangy and sweet, and my friends raved about it. I think this will be a regular on the menu as long as I can get hold of mulberries and rhubarb. I did tweak it slightly. I used 2.5 cups of mulberries and about 4 cups of diced rhubarb (had a lot on hand), only 3/4 cup of brown sugar and about 1/3 cup of whole wheat flour to the filling. I let it sit for about 3 hours before filling and baking the pie. I used store bough crusts this time, but it still turned out amazing. I would gladly recommend this recipe and will be making it throughout the season! Thanks so much!

Reviewed On: Jun. 2, 2009

Fantastic flavor and oh so moist! The only reason I'm not giving it 5 stars is I changed the spice ratio and added more fruit than called for. I also made it slightly healthier by substituting whole wheat flour for white. I made these for an early morning meeting and everyone raved! Just the right combination of spice and sweet. Perfect as an early morning muffin or as a light cake!

Reviewed On: Jun. 1, 2009

I made this for company and got great results. The flavors of this were wonderfully complex and satisfying. I did make some substitutions though. I didn't have chicken on hand, so used boneless pork chops. And I also didn't have any cranberries. Next time I make this I'll be sure to add the cranberries. The only reason it's not getting 5 stars is I tried the leftovers with a little sour cream and it really smoothed out the flavor combination. It was excellent.

Reviewed On: Apr. 10, 2009