Posted: 5/16/2013 12:10:09 AM
If you added a little cornstarch to the filling, it should thicken up just right.
Posted: 7/6/2011 1:07:09 PM
it was delicious but liquidy. can anyone tell me what I could have added(maybe more flour)to make it less liquidy? otherwise it was good.
Posted: 7/27/2010 9:23:38 AM
Very good pie and very easy; I used frozen fruit but might have a little livelier flavor with fresh; one change I will make is that the amount of fruit called for was a bit stingy, next time I will try 3 cups of each, was plenty of room in my pie pan. I'm also not sure why bother to cut the top crust dough as instructed, I think long single strips would work just fine and be a little quicker, tho cutting out more interesting shapes as suggested in the tip might be pretty.
Posted: 6/22/2010 3:13:51 PM
This was great! I substituted splenda for the sugar and used an egg white instead of milk for the top. It was DELISH! I loved the sweet and tart combination together. I used fresh Rhubarb and Blueberries.
Posted: 7/25/2008 2:46:55 PM
I did not change a thing on this recipe and it is now one of my favorites - You will not be disappointed! I brought two of them to a get together and nothing was left but the empty pie plates. I will make again and again....
Posted: 6/26/2008 8:03:21 AM
This is a delicious pie! We don't always have fresh rhubard here in Georgia, so I used 4 cups of fresh picked blueberries. It was so fast and easy to make. My husband raved about it. He could wait the full hour it needs to set to taste it. I will make this pie again soon! The dash of nutmeg is the secret to the wonderful flavor.