Reviewed: May 26, 2012

This pie was excellent. Everyone loved it. I read the reviews and tented tin foil on top baked it at 425 for 20 min then 35 min at 375. Then took the foil off the top and browned the top (about 10 min)I made a lattice top for it and none of the juices spilled out. I did add about a tbsp of cornstarch to the sugar/flour mixture. I let it sit for 2 hours before cutting and was a tad bit juicy but not running everywhere. Would definately make again.

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Reviewer:

needsomezzzs

Reviewed: May 26, 2012

phenomenal pie!!

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Reviewer:

lysa166

Reviewed: May 22, 2012

This was so yummy! The only problem I had with it was it was a bit sweeter than I wanted. I will definitely make this again but add less sugar!!

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Reviewer:

lizzie

Cooking Level: Intermediate

Reviewed: May 20, 2012

I personally didn't like this pie. There was not alot of flavor; kind of blan.

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jenny

Reviewed: May 20, 2012

very good combination.... because other reviewers had a problem with the pie being runny I added a couple tablespoons of quick tapioca to the sugar mix and then also sprinkled some on the bottom crust before filling... no problems at all... great recipe...

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Reviewer:

ChefScharny

Reviewed: May 19, 2012

This is a GREAT recipe, my whole family loved this pie! I followed the recipe to a T and it came out PERFECT!!!!!

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Reviewer:

mommaT73

Reviewed: May 15, 2012

This pie was delicious, but I too ended up with a runny pie. I made no changes. I took it out when the crust was brown at 35 minutes, but the filling wasn't bubbly. Maybe this was my problem? I even had a pie shield on, but I felt if I left it in any longer the crust would be overdone. I used a basic shortening crust with lattice top. It was definitely cooled when we cut into it... so runny, though, that I almost wanted to pour off the liquid (I resisted.) It tasted fabulous, though!

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Reviewer:

jkrull

Reviewed: May 11, 2012

I followed the advice of one reviewer to use a lattice top, let it stand in the oven with the heat off for 10 minutes and I let it cool completely before cutting. It was very runny. We will eat it over ice cream but I'll find another recipe for my next pie.

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MSDETH

Reviewed: May 6, 2012

This turned out to he strawberry rhubarb soup in a crust. I will try the recipes that use tapioca instead. Filling was delicious though, and sweetened just right.

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Reviewer:

khermans

Reviewed: May 4, 2012

Wow. Just made one of these this evening. Subbed 1/2 Splenda and 1/2 honey for the sugar, glazed the top with milk & sugar and covered the edges with foil until the end. I cooked it an extra 5 minutes to make sure it was done...amazing.

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