I'm giving this a 3 because I wanted a crustless pie recipe, and this is more a cake or fruit buckle than pie. Having said that, it is tasty and has a nice texture. I used frozen raspberries and wild blueberries instead of cranberries so the kids would eat it, left out almond/vanilla extract completely, and used brown sugar instead of white. Baked in a 9.5 inch glass pie plate, it took 50 minutes (probably due to the frozen fruit). Would be good with ice cream or whipped cream. I'm curious to see how it tastes the next day.
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I'm giving this a 3 because I wanted a crustless pie recipe, and this is more a cake or fruit...