Oh my goodness! This pie surpassed my expectations and was declared by my husband to be "the best pie I've ever had"! He offered me $300 not to take the second pie to a potluck today! I made my own crust and prepared the filling exactly as directed, (except I forgot the lemon juice). I followed one reviewers suggestion to wait until it cooled before serving, and it was not the least bit runny. As a matter of fact, it was perfect! Thank you for my new favorite pie recipe!

Reviewed On: May 17, 2009

Wish I could give this recipe more than five stars. It is unbelievably good! The combination of chicken, pineapple and rice (I used brown rice) seemed to be lacking in vegetables, so after I made the soup, I took out some of the broth, put it in a small pan and simmered parsnips and celeric (cut into small cubes)in the covered pan until tender. I then added all into the soup and...voila! My husband pronounced it one of the best soups he's ever had. I think snow peas and bamboo shoots would be equally good, but I didn't have those on hand. Thanks for the wonderful recipe!

Reviewed On: Oct. 20, 2008

I made this pie as directed, (except that I forgot to add the butter to the fruit) with the exception of substituting blueberries for raspberries and both my husband and I thought it was my best pie ever (and I have been known to make some wonderful pies). The first time I made it I used peaches which were not ripe enough to ooze juice and the pie slices came out intact and perfect. I made it again five days later with peaches left over from the first pie and I should have followed the instruction for allowing the juice to run out because the second pie was quite runny. In the future I'll try to use not-quite-ripe peaches. I also brushed the bottom of my pie shell (a basic pate brisee) with egg white to prevent it from getting soggy, and brushed the top of the pie with the eggwhite as well (just to make it pretty). Thank you so much for a wonderful recipe.

Reviewed On: Aug. 16, 2008