This will have to go in every mother's recipe book. It is delicious, not to mention healthier than some of the alternatives, and the filling makes a great cobbler too!!! Thank you Katy for sharing this wonderful recipe!!!!
I followed this recipe exactly except I substituted 3 tablespoons of corn starch for the quick cooking tapioca (I didn't have tapioca available). The recipe came out great and I will definitely make this again.
I looked at the amount of sugar in this recipe and thought it would never be sweet enough. Wrong! This is probably the best pie recipe I've ever tried. I have been making pie for over 50 years and this is my new favorite!
I followed the recipe as is. It was easy to put together and turned light and flaky with a good flavor. I have made five pies using this recipe and they all have turned out really great!
My husband loved it better than blueberry alone! I too was concerned there wasn't enough sugar - wrong. Just enough for the right combo of sweet/tart. And less sugar = more flavorful. Great consistency also. It's a keeper.
Made this at our camper and used the grill to bake it took about 5 minutes longer than in the oven but well worth the wait. I didn't have tapioca so I substituted corn starch and it was perfect. Definitely will make again.
I had only one pie crust in the fridge so I made a topping of flour oats brown sugar & butter. My husband and kids fought over the last piece.
Okay too much fruit. Cut by 3/4 each Yummmm
Definite make again great combo of sweet and just the right sour. About the only thing I would reinforce is letting the pie cool completely as we could not resist and ate it almost right out of the oven and it was runny. Delicious but runny. Thank you for this one it's a keeper.
I followed the recipe; used fresh blueberries and rhubarb and I agree with another reviewer.... it was not juicy at all and the quick cooking tapioca never cooked enough. Disappointing.
