Recipe by Lynn
"A delicious family favorite pie!"
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1 (9 inch)
packed brown sugar
I added blackberries to the recipe because I had them available, and took out the pecans, and used a double crust. This pie was delicious!!! It was definitely the best fruit pie I have ever tasted!! Great recipe. It was worth all the trouble.
We did not care for this pie. Way too watery from fresh fruit cooking. bottom crust soggy. Peaches picked up colors from raspberries and looked unappealing. The crust on top was good.
Good recipe. The crumb topping was delicious, the filling was ok, but I definitely suggest that you prebake the pie crust for 10 minutes or so. I used canned peaches instead of fresh, and canned sour cherries instead of the raspberries. I also halved the sugar in the fruit mix, because I wanted a not too sweet, more fruity taste.
I baked this as one of 3 pies for my mom's b-day and this was one of the crowd favorites. I didn't care for the raspberries (which I'd actually thought would be my favorite part!), but still enjoyed the pie. Pies are hard for me to rate because I prefer cake, but since everyone else seemed to enjoy this, a 5 it is (I, personally, would have rated it a "4"). I followed the recipe as is, though I did have to use frozen (thawed) peaches due to seasonality. I wasn't sure what variety of apples to use, so I used a mac, a granny smith, and a gala. I also added a handful of oats to the topping and subbed almond for pecans per personal preference. TY for a nice pie twist!
I used fuit that I bought frozen. i let them defrost and put it in a pie shell with all the other things. I cut down on the sugar. It was great and had the real flavor of fruit, not overly sweet.
Fantastic pie, the whole family loved it! to make it better, on the second time i baked it i added blackberries to the mix of fruit. and for the crumble on top i added oats. Delicious!!!
I don't usually enjoy fruit pies but this was great! I followed the recipe almost exactly except for the fruit amounts- I used the amounts of each that I had lying around until it filled the pie crust. My raspberries were frozen in a mix with blackberries and I didnt defrost them- just threw them in and it still worked great. I loved the pecan crumble topping (I used pecans that were glazed and I think that added a nice flavor) and got great reviews from friends!
I doubled the recipe for a work birthday and had WAY too much fruit left over even after mounding as high as possible in deep dish 9" pie crusts... Could the original recipe have been for 2 pies? Otherwise great recipe. I took advice from some other reviewers and prebaked the crust, cut down on the white sugar, and substituted whole oats for the nuts in the crumb topping. With prebaked crust (10min @400F) the cook time could shorten to 30min. With leftover fruit, I mixed in leftover crumb topping and baked in corning dish 20min - bet it'll be great with ice cream tomorrow!
* Percent Daily Values are based on a 2,000 calorie diet.
Four Fruit Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 172
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