To freeze: Let pie cool completely, then freeze it for up to 2 months. Thaw it at room temperature and reheat it in a 350-degree oven for 25 minutes.
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Reviews(6)
217 Ratings
5 star values: 38
4 star values: 64
3 star values: 69
2 star values: 35
1 star values: 11
Martha Stewart Member
Rating: 5.0 stars
07/04/2020
This recipe is fantastic. I split the recipe into two Pyrex pie pans for a 4th of July party, cut a star out of the top, and it was a serious hit! Also I used frozen blueberries and it was not too wet at all. Perfect crispy crust and beautiful sticky filling. I did have to cook it a bit longer, rotating the two pies twice through cooking in my small oven. It came out a lot like the great quality of an Amish pie!
Martha Stewart Member
Rating: 5.0 stars
07/04/2020
This recipe is fantastic. I split the recipe into two Pyrex pie pans for a 4th of July party, cut a star out of the top, and it was a serious hit! Also I used frozen blueberries and it was not too wet at all. Perfect crispy crust and beautiful sticky filling. I did have to cook it a bit longer, rotating the two pies twice through cooking in my small oven. It came out a lot like the great quality of an Amish pie!
Martha Stewart Member
Rating: 5 stars
05/13/2019
This is now one of my favorite recipes. While making it, I thought, “Holy heart attack, that’s a lot of butter!” But it sure is tasty. It came out perfectly. The only change I made was adding a pinch of cinnamon to the filling. Now I will try this recipe with peaches, apples and strawberries.