Ingredientes para Sour Cream Rhuberry Pie
- Unbaked Pie Shells
- 4 cups chopped rhubarb
- Frozen Blueberries
- 1 cup sliced strawberries
- Splenda Granular
- Sugar
- Cornstarch
- Cinnamon
- Nutmeg
- 1 cup fat-free sour cream
- Egg Whites
- Oats
- Brown Sugar
- Flour
- Orange Peel
- Butter
- Cold Water
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Cómo preparar Sour Cream Rhuberry Pie
- Preheat oven to 375°F (190°C).
- Prepare your pie crust using half of recipe #45268. Press into a 9-inch pie plate.
- In a large bowl, gently combine 4 cups chopped rhubarb, 2 cups blueberries, 1 cup sliced strawberries, 1 cup fat-free sour cream, 1/2 cup granulated sugar, 2 tablespoons cornstarch, 1 teaspoon vanilla extract, and 1/4 teaspoon ground cinnamon.
- Pour the fruit mixture into the prepared pie crust.
- For the crumble topping: In a separate bowl, combine 1/2 cup all-purpose flour, 1/4 cup rolled oats, 1/4 cup brown sugar, 1/4 cup cold unsalted butter (cut into small pieces), and a pinch of salt. Use your fingers or a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Sprinkle the crumble topping evenly over the fruit filling.
- Bake for 70 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with foil.
- Let the pie cool completely on a wire rack before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
65g
Fat
19g
Carbs
14g
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Recipe Tags (Choose a tag and find related recipes!)
Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Pies And Tarts Desserts Eggs Dairy Fruit American Oven Easy Spring Summer Pies Eggs Seasonal Midwestern Berries Blueberries Strawberries Taste Mood Sweet To Go Equipment Presentation Served Cold Served Hot 4 Hours Or Less
