I have made this recipe a few times over the past couple years and it has become our favorite. It is easy to make, and the other reviewers' comments have been helpful. I added a pinch of cinnamon and fresh nutmeg, because that's what my family likes. I used fresh strawberries and rhubarb and let them sit in the flour for at least 30 minutes; I used a lattice top and let it cool slightly in the oven before removing it and it was not runny at all! My father who grew up with a wonderful German mother who made everything from scratch said it was one of the best he has had! I definitely can't compete with Grandma's cooking, but at least I know I can make a pie that would hold up to hers! Thanks - this is a keeper!

Reviewed On: Aug. 22, 2009