Reviewed: Jun. 21, 2011

What a pie! Everything about it works - the flavors of the fruits together with a tiny bit of cinnamon. Some people might want it sweeter - but if you want a pie that puts wonderful fruit flavors first make this as is. If I were to make any changes, I might add 2 Tbsp of cornstarch to the fruit, because it was a little on the liquidy side. I will make this again, and I will make it again often. This is a new favorite - thanks!

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Reviewer:

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Cooking Level: Expert

Reviewed: Aug. 1, 2010

Very good recipe, I too added more cornstarch to allow for the extra juicy fruit. I have used variations of this recipe with any of our orchard fruit, including huckleberries which pair up nicely with apricots or peaches

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greenbluffgirl

Cooking Level: Expert

Reviewed: Jul. 6, 2009

I used my mom's crust recipe and a crumb topping, but the fruit flavor was terrific. I think I will call the pie by a different name, though, since "Drupey" sounds so unappealing.

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Mama Cass

Cooking Level: Intermediate

Reviewed: Jul. 23, 2008

This recipe is a great base. For the fruit I used fresh nectarines and fresh blueberries. For the crust I used already made crust. I used another review and doubled the cornstarch. Then as the topping I combined 1 cup oats, 1/2 cup brown sugar, 6 T. flour, 1/2 cup butter in a bowl and blended the ingredients with my fingers until it was crumbly. I baked it as directed and my husband and I were in hog heaven!! It reminded me of the crisp desserts you find at Claim Jumper. Mmmmm! Thank you for the great recipe.

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Reviewer:

Jenny Roseblade

Reviewed: Jan. 2, 2008

This was good, I didn't have any cherries on me so added extra apricot. My only problem was even though I strained the fruit, when they cooked they became quite juicy, so I think a little more flour/cornstarch is needed in the fruit mix, but apart from that this was great.

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