Sour Cream Rhuberry Pie

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. 1

   Preheat oven to 400.

2. 2

   Filling: In a large bowl, combine rhubarb, strawberries and frozen blueberries.

3. 3

   Sprinkle with sugar, splenda, cornstarch, cinnamon and nutmeg, if using. Stir to combine well.

4. 4

   In a separate bowl, stir sour cream and egg whites until combined. Fold into filling mixture and set aside.

5. 5

   Prepare crust.

6. 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. 7

   Pour filling mixture into pie crust.

8. 8

   Sprinkle crumble topping over filling.

9. 9

   If desired, cover edges of crust with foil

10. 10

    Bake at 400 for 15 minutes. Then reduce heat to 350 for another 35-40 minutes, until topping is golden.

11. 11

    Cool on wire rack completely before cutting. Since this is a sour cream pie, you'll need to store leftovers in refrigerator.