Reviewed: Oct. 31, 2009

This is now gonna be an all time favorite. Only changes I made was using a store bought crust and I used frozen rhubarb and blueberries. Macintosh apples were also used.. Everyone raved about this one..

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2 users found this review helpful

Reviewer:

Mike D

Cooking Level: Intermediate

Home Town: Wiota, Wisconsin, USA

Living In: Janesville, Wisconsin, USA

Reviewed: Oct. 11, 2009

This was my first attempt at a pie, and it turned out perfectly. My family and work friends are still talking about it 3 months later. I will definitely make this again. The only change I made was to add 7-up instead of water.

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4 users found this review helpful

Reviewer:

Jes

Cooking Level: Intermediate

Home Town: Tisdale, Saskatchewan, Canada

Living In: Regina, Saskatchewan, Canada

Reviewed: Sep. 15, 2009

Well my girlfriend and I enjoyed this pie so much we made 33 one afternoon.... I did not use the pie crust, used my own recipe, but the filling was great!!!

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Reviewer:

Jackie ...from...Saskatchewan!

Cooking Level: Expert

Home Town: Bruno, Saskatchewan, Canada

Living In: Eston, Saskatchewan, Canada

Reviewed: Aug. 10, 2009

Very good! The fruit taste is really something.

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2 users found this review helpful

Reviewer:

Elenchen

Reviewed: Jul. 5, 2009

This recipe is definitly a keeper! Followed the directions without any changes, and it came out perfect. Took it to a 4th of July outing, and was gone within minutes. Everyone wanted the recipe.Thank you for a great pie recipe.

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2 users found this review helpful

Reviewer:

Mima

Reviewed: Jun. 28, 2009

Amazing! The best summer berry pie I've ever had. Followed the recipe and it came out perfectly. Have made once with fresh berries and once with frozen. Definitely better with the fresh berries.

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2 users found this review helpful

Reviewer:

merryc

Cooking Level: Intermediate

Living In: Albuquerque, New Mexico, USA

Reviewed: Jun. 23, 2009

Awesome! tastes really fresh. Still comes out really good If you can't find rhubarb. :) Also, used an extra scoop of tapicoa because I've heard you can't use too much and turned out, perfect consistency.

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1 user found this review helpful

Reviewer:

GurlieGirl86

Reviewed: Jun. 10, 2009

I used what I had on hand - 4 cups apples, 2 cups rhubarb, 2 cups blackberries and 4 cups strawberries. I also used 4T cornstarch in place of the tapioca, and store bought pie crust to save time. I'm allergic to strawberries, but my whole family said this pie was perfect. Just the right sweet-tart combination and great flavor. Thanks!

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2 users found this review helpful

Reviewer:

Amy Garrett

Cooking Level: Expert

Home Town: Salem, Oregon, USA

Living In: Valleyview, Alberta, Canada

Reviewed: May 28, 2009

This pie is mmmmmm good! I decided to add some blackberries as well. I suggest that you use a cooking apple such as macintosh as the others are a bit hard and needed to cook longer. Also because of it being a bit running when not completely cooled...try another teas. of tapioca to thicken it up. Otherwise...it's fantastic!

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Reviewer:

BINGOMOMMA56

Cooking Level: Expert

Reviewed: May 17, 2009

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!

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4 users found this review helpful