Wow! What really surprised me was the intense almond flavor (from the seeds, I guess). I have a serviceberry tree, but I've only eaten the berries fresh or put them in muffins and scones before.
Maybe it was the berries I used, since they were very ripe and the seeds were a bit large, but the pie tasted like some sort of almond torte rather than like fruit. That's not a complaint - it was very good, just unexpected. If I hadn't made it myself, I'd probably wonder if the crust was made from almonds, or if there was a layer of marzipan under the filling.
I made the filling exactly as written, and It was thick enough to hold together nicely. I see no reason to add any additional thickener unless perhaps you don't pre-cook the berries.
Instead of a 2-crust pie, I made it like I make my Concord grape pie -- a single crust, with a flour/sugar/butter crumb topping.
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Wow! What really surprised me was the intense almond flavor (from the seeds, I guess). I have...