"Mom, I love this pie! Can you make it again before school starts?" This accolade came from my 12-year-old son, who hasn't willingly even licked a piece of fruit since he was three. Because he likes the taste of fruit, but not the texture, I tried this recipe because I wanted to replace fruit with puree. I used a blend of blackberries, raspberries and blueberries (frozen) and, because I was using a deep-dish crust, increased the amount by 1-2 cups, but only increased the sugar slightly. I used only 1 rounded tsp. of cinnamon and a 1/2 tsp. of allspice; even so, my husband thought it was a bit too spicy. But this is unquestionably the most popular fruit pie I've made in some time.

Reviewed On: Aug. 18, 2006