About this recipe: The perfect tart to serve during the summer months. A sweetcrust pastry case is filled with apples, peaches, pear and raspberries, before being topped with a pecan crumble and baked to perfection. Serve with a good quality vanilla ice cream.
I added blackberries to the recipe because I had them available, and took out the pecans, and used a double crust. This pie was delicious!!! It was definitely the best fruit pie I have ever tasted!! Great recipe. It was worth all the trouble. - 27 May 2000 (Review from Allrecipes US | Canada)
Good recipe. The crumb topping was delicious, the filling was ok, but I definitely suggest that you prebake the pie crust for 10 minutes or so. I used canned peaches instead of fresh, and canned sour cherries instead of the raspberries. I also halved the sugar in the fruit mix, because I wanted a not too sweet, more fruity taste. - 11 Dec 2008 (Review from Allrecipes US | Canada)
I baked this as one of 3 pies for my mom's b-day and this was one of the crowd favorites. I didn't care for the raspberries (which I'd actually thought would be my favorite part!), but still enjoyed the pie. Pies are hard for me to rate because I prefer cake, but since everyone else seemed to enjoy this, a 5 it is (I, personally, would have rated it a "4"). I followed the recipe as is, though I did have to use frozen (thawed) peaches due to seasonality. I wasn't sure what variety of apples to use, so I used a mac, a granny smith, and a gala. I also added a handful of oats to the topping and subbed almond for pecans per personal preference. TY for a nice pie twist! - 15 Nov 2009 (Review from Allrecipes US | Canada)