This is a really wonderful pie! My family loved it and I will be making it again. Thanks for sharing!
This is a great healthy pie that I'm sure that our diabetic daughter will like. The orange peel gives the topping a refreshing zip. After refrigerating the pie overnight, I must say it was better cold then the slightly warm piece we had last night. As you can see in one of my photos, I used a silicone ring to protect the edge of the crust from burning. This was the first time I used it and I'm happy to report that it worked *GREAT* I will make this one again. Thank you for posting the recipe. Made for *ZWT 6* I'm on Team *Ya Ya Cookerhood*
I really liked that the idea of the pie, but I think it wasn't sweet enough for me. I used 1 cup sugar, frozen rhubarb, whole eggs, and replaced some of the cornstarch with flour. Oh, and I used fat free greek yogurt, which I think was my mistake. I'll try it again with fat free sour cream and more sugar and see if it is a 5 star pie for me. Thanks for the concept!
This is absolutely delightful and a great way to use rhubarb when it is in season. I used a frozen deep-dish pie crust shell, that I thawed first. I used all fresh fruits and did not use Splenda, but used regular white sugar. However, I did use the fat-free sour cream and the egg whites, so I was semi-health-conscious. I also did use the orange peel in the crumb topping. The combination of the fruits, the tasty topping and the creamy filling makes for a prize-winning pie! I will be making this again (before rhubarb season is over!). Made for ZWT5 Zingo by a Groovy GastroGnome.