By DrGaellon on November 04, 2008
"From "Cook's Country from America's Test Kitchen," episode 107, "Easy As Pie." For best results, use Pat-In-The-Pan Pie Crust (from the same episode). If it lasts, pie will hold in refrigerator 3-4 days, well-wrapped."
Serving Size: 1 (204 g)
Servings Per Recipe: 8
"This is absolutely wonderful. I made it for Christmas & everyone loved it. It made a beautiful pie also. The only suggestion I have is to pour the cooked berries thru the strainer BEFORE adding fruit pectin or sugar. W/the pectin & sugar added it is so thick, it is very difficult & takes forever to press thru a fine strainer. Return puree to pan & cook over med hi heat, stirring constantly until hot, then add pectin & continue w/recipe."
"This pie was sooo good! I am so happy to have found it posted here. I seen the episode of Cooks Country this was featured on, and by the time I went to the website to get the recipe you needed to become a member to get it. I didn't have any problems with this recipe, it turned out perfect. I did skip the rosettes part at the end just because I was completly out of time and patience by that point, and just spread the topping on. This got rave reviews by everyone. Thanks for posting!"
"I friend of mine brought this over for an after dinner treat and it is really good. Smooth yet full of flavor. This isn't a real helpful review since I didn't make it, but he got the recipe from Cook's Country magazine and he said it was easy to make."