Ingredients
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1 (8 inch) unbaked pie shells
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1/2 cup frozen blueberries, not unthawed
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2 cups strawberries, cut in chunks
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1/4 cup Splenda granular
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1/8 cup sugar
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3 tablespoons cornstarch
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1/2 teaspoon cinnamon
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1/4 teaspoon nutmeg
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3/4 cup fat free sour cream
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2 egg whites
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1/2 cup oats
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1/4 cup brown sugar
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1/3 cup flour
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1/2 teaspoon orange peel
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1 1/2 cups rhubarb, chopped
Instructions
- Preheat oven to 400.
- Filling: In a large bowl, combine rhubarb, strawberries and frozen blueberries.
- Sprinkle with sugar, splenda, cornstarch, cinnamon and nutmeg, if using. Stir to combine well.
- In a separate bowl, stir sour cream and egg whites until combined. Fold into filling mixture and set aside.
- Prepare crust.
- 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.
- Pour filling mixture into pie crust.
- Sprinkle crumble topping over filling.
- If desired, cover edges of crust with foil
- Bake at 400 for 15 minutes. Then reduce heat to 350 for another 35-40 minutes, until topping is golden.
- Cool on wire rack completely before cutting. Since this is a sour cream pie, you'll need to store leftovers in refrigerator.