I've made this pie 3 times and each time it has been met with enthusiastic response. I have some peach trees that are giving me so much fruit and I've been trying to find a way to use it all up. Twice I've made it with blackberries (frozen and fresh) and once with raspberries. If you use frozen fruit, you'll need to let it drain a bit longer to accommodate the defrosting of the fruit. I made the recipe exactly as written, except added a bit more cinnamon and cut my butter pats into about 6 pieces to more evenly distribute it around the pie. I finished the top crust with an egg was, sprinkled generously with sugar, and baked for exactly the 45 minutes. Each time it has come out perfect. I will make this a staple recipe in my kitchen!
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I've made this pie 3 times and each time it has been met with enthusiastic response. I have...