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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Rhubarb, blueberries and strawberries combine with fat free sour cream and a crumble topping to make a sweet creamy pie loaded with fresh summer fruits! I use a half of Shake-A-Pie Crust for my pie crust. Oh yeah, don't tell anyone, but its reduced fat and sugar too!! Ingredients:
1 (8 inch) unbaked pie shells |
1 1/2 cups rhubarb, chopped |
1/2 cup frozen blueberries, not unthawed |
2 cups strawberries, cut in chunks |
1/4 cup splenda granular |
1/8 cup sugar |
3 tablespoons cornstarch |
1/2 teaspoon cinnamon |
1/4 teaspoon nutmeg (optional) |
3/4 cup fat free sour cream |
2 egg whites |
1/2 cup oats |
1/4 cup brown sugar |
1/3 cup flour |
1/2 teaspoon orange peel (optional) |
2 tablespoons butter |
1 tablespoon cold water |
Directions:
1. Preheat oven to 400.
2. Filling: In a large bowl, combine rhubarb, strawberries and frozen blueberries.
3. Sprinkle with sugar, splenda, cornstarch, cinnamon and nutmeg, if using. Stir to combine well.
4. In a separate bowl, stir sour cream and egg whites until combined. Fold into filling mixture and set aside.
5. Prepare crust.
6. Topping: Stir together oats, brown sugar, flour and orange zest, if using. Cut in butter with pastry cutter until you have course crumbs. Then sprinkle 1 tablespoon cold water and used your pastry cutter to distribute - you should still have course crumbs.
7. Pour filling mixture into pie crust.
8. Sprinkle crumble topping over filling.
9. If desired, cover edges of crust with foil
10. Bake at 400 for 15 minutes. Then reduce heat to 350 for another 35-40 minutes, until topping is golden.
11. Cool on wire rack completely before cutting. Since this is a sour cream pie, you'll need to store leftovers in refrigerator.
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