Reviewed: Sep. 8, 2009

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!

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chickenlake

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Reviewed: Dec. 11, 2008

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.

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Gracey

Cooking Level: Expert

Home Town: Heraklion, Crete, Greece

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Reviewed: Sep. 25, 2008

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!

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sarajane15

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Reviewed: Aug. 30, 2008

Outstanding pie! My family really loves this pie. I do make it with two crusts and leave off the crumb topping though. I'm sure it five stars with the crumb topping too though.

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Gideon'sMommy

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Banks, Oregon, USA

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Reviewed: Apr. 25, 2008

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!!!

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sarah201

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Reviewed: Dec. 30, 2007

Very good recipe, but way too much fruit to fill just one pie. I actually reduced the fruit the second time I made it. I also added a top crust. Everyone has loved it that has tried it!

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April Russo

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Reviewed: Jun. 22, 2007

The best part of this recipe is the pecan crumbly goodness that's on top. I only put the peaches and raspberries in because I had some in the freezer that particular day. I've made this twice, and everyone's who has tasted it has loved it.

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DUDAK

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Reviewed: May 22, 2007

This pie was awesome!! Great flavor, easy to make! I don't care for crumble topping, so I made a lattice crust to top the pie and mixed the pecans that are called for in the recipe in with the fruit filling. Wonderful! Will make over and over again!

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CINNAMONGIRL532

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Reviewed: Jan. 9, 2006

This pie was not all that impressive. The topping was kinds gross, and the filling wasn't wonderful for all the money that went into making it. Won't be making it again.

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laurabora

Cooking Level: Expert

Home Town: Farmingville, New York, USA

Living In: Geneseo, New York, USA

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Reviewed: Nov. 17, 2005

i found this recipe very easy to make. although peaches were out of season, frozen ones worked great. i didnt use the the crumble topping though, i just topped it with cinnamon and it tasted wonderful! all in all, great flavor and great feedback!

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sarah kay

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Reviewed: Aug. 5, 2005

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.

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Reviewed: May 27, 2000

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.

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