Very good. I made two 9" pies out of the one recipe. I used frozen fruit and measured them cold. I also used a crumble crust topping and thought it worked well. I used the suggestion to start baking at 400deg. and reduce to 350 deg. after 30 minutes. I made it last night and we ate it today. The consistency was very good. My husband said, "make sure you keep this recipe." Would definitely recommend to fruit pie lovers.

Reviewed On: Feb. 20, 2009

Good, good recipe. I would agree to chill overnight and spoon the mix into the crust to avoid adding too much juice, the bottom of the crust was not mushy at all. I used strawberries, raspberries, rhubarb and huckleberries. (recommend cooking the rhubard with sugar, maybe a little water, to make a sauce, same with the huckleberries, to sweeten their tartness). Also is good with a crumble crust top.

Reviewed On: Feb. 13, 2008