I doubled the recipe for a work birthday and had WAY too much fruit left over even after mounding as high as possible in deep dish 9" pie crusts... Could the original recipe have been for 2 pies? Otherwise great recipe. I took advice from some other reviewers and prebaked the crust, cut down on the white sugar, and substituted whole oats for the nuts in the crumb topping. With prebaked crust (10min @400F) the cook time could shorten to 30min. With leftover fruit, I mixed in leftover crumb topping and baked in corning dish 20min - bet it'll be great with ice cream tomorrow!

Reviewed On: Sep. 8, 2009