Reviewed: Aug. 18, 2009

Great!!! A wonderful blend of the berry flavors. A good way to stretch a small amount of raspberries

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Reviewer:

Debby G2

Cooking Level: Intermediate

Home Town: Jackson, Michigan, USA

Living In: White Lake, Michigan, USA

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Reviewed: Aug. 9, 2009

Fantastic recipe. I made this and brought it to a cookout, and I almost missed out on getting a slice because it was eaten so quickly! The directions were clear, and it was very simple to make. The only adjustments I made was I put in twice the cinnamon (because I really like cinnamon) and I used lemon juice instead of zest (strictly a texture thing with me). The pie could have been made exactly as written though and been great. I will be adding this to my recipe book and making it again often.

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RYANNORRIS

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Reviewed: Jul. 22, 2009

Very yummy pie, though it came out on the tart side - be sure to taste the berries first to see if you need to adjust the sugar!

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Mr. Mau

Cooking Level: Intermediate

Living In: Waltham, Massachusetts, USA

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Reviewed: Jul. 7, 2009

This is just a great summery pie! Didn't make any changes and used my "Never Fail Pie Crust" recipe. I don't make pie too often so I was very happy to see it turn out so well. Will definitely make again.

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Cooking Level: Intermediate

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Reviewed: Dec. 27, 2008

PERFECT pie! I did alter though. I followed the recipe, but in order to make my crust and set the fruit the way I wanted I put the pie on a pan and then set that on a baking stone low in the oven, but not the lowest position. I put it in for 20 minutes at 450, then 20 minutes at 400, then I took it out, brushed corn syrup on the top and sprinkled a light coating of decorative sugar on it and then put it back in at 400 for an additional 10 minutes. Not only did it set perfectly, but the crust was not soggy on the bottom, and the top was a beautiful golden brown and had a sheen to it. I got so many compliments on this pie. The fruit mix in this is terrific! OH also, I did use frozen fruit in it that I did defrost on the counter and then drained before mixing. Enjoy!

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Reviewer:

Lisb

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Reviewed: Dec. 17, 2008

This pie is very sweet but DELICIOUS! I used 2 cups of frozen blueberries and 2 cups of frozen raspberries, and a deep dish pie shell. It turned out a bit liquid (although I served it before refrigerating it) so next time I would thaw the berries and drain them, or use fresh ones. I didn't have lemon peel so I used 1 tsp of lime juice instead. I also covered the bottom of the pie crust with about 1/4 cup of the dry mix (hoping that it would absord some of the liquids from the frozen berries), and it turned out great!

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