Sour Cream Rhuberry Pie

Submitted by Brooke the Cook in

"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 recipe#45268 for my pie crust. Oh yeah, don't tell anyone, but its reduced fat and sugar too!!"

 

• Ready In: 1hr 10mins
• Ingredients: 17
• Serves: 8

ingredients

• 1 (8 inch) unbaked pie shells

• Filling

• 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

• Crumble Topping

• 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.

Reviews

[CookingONTheSide]

This is a really wonderful pie! My family loved it and I will be making it again. Thanks for sharing!

 

[Charlotte J]

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*

 

[MC Baker]

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!

 

[JackieOhNo!]

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.