Friday, May 19, 2006
I have been wanting this for a year now. My rhubarb plants are producing this spring, and my strawberry-cup runneth over! Here is mine SB-friendly version of the classic pie:
Strawberry Rhubarb Pies P2
Makes 8 small pies or one 9 inch pie
1 1/2 cup WW pastry flour
1/3 cup canola
1/4 cup water
1/2 TBSP fructose
2 cups chopped rhubarb
2 cups strawberries, chopped (measure these before chopping)
1 1/2 TBSP cornstarch (not really SB, but didn't use much)
1/3 cup fructose
2 handfuls old-fashioned oats (maybe 1/2 cup?)
1/2 cup WW pastry flour
1/4 cup Fleishman's olive oil spread
2 TBSP fructose
1 TBSP SugarTwin Brown
Preheat oven to 425.
For the crust, mix the ingredients in a bowl and pat into the pie pans (or one 9 inch pan).
Mix the filling ingredients in the same bowl, and let them sit for 10 minutes while you make the topping.
Put all the topping ingredients in a food processor and pulse until well mixed. If you prefer, using a pastry blender, you can mix it by hand.
Scoop the filling into each pie crust- maybe 1/3 cup per pan? Top with the streusel. Bake at 425 for 7 minutes, then lower the temp to 350 and bake another 30-35 minutes, or until filling is bubbling and thickened. If the top browns too fast, loosely cover it with foil.
The filling is not as gooey as most pies, so if that's what you want then add up to 1/2 cup OJ or water. The topping did brown quickly, so you may want to wait and add it when you lower the oven temp.