Last week I came across a recipe for a Strawberry Rhubarb Pie from a well-known recipe publisher and it made me think of this (my) pie for two reasons. 1) My father (now passed), always LOVED Strawberry Rhubarb Pie and 2) My-oh-my, while I am sure their pie tastes good, it is SO not good for you!
With 620 calories per slice (1/8 of the pie) “their” pie also serves up over 30 grams of fat (14 of them saturated), and more than a days’ worth of sugar (yes, a days’ worth). If you count carbs, you are looking at a meals’ worth (or more for most persons with diabetes), and if you count points, a slice clocks in with 26 Smart Points!
My pie, this double berry strawberry rhubarb pie, has 165 calories a slice, 24 grams of carb, and just 7 grams of fat. It also has a mere 2 teaspoons of added sugar per slice and 5 Smart Points! Oh yeah, and instead of 10 steps to make it – including chilling and rolling and cutting and microwaving and stove cooking, and then baking – this pie has just 3 steps that are also as simple as 1,2,3!
When most people hear the words deep dish and pie together, images of extra tall pies come to mind. But according to many culinary dictionaries, a deep dish pie is simply a pie made with a single crust and a deep layer of filling. Here, tart fresh rhubarb is paired with both strawberries and raspberries, piled into a pie pan, and topped with a tender pre-made crust. The result is a pie only high in luscious flavor. Enjoy!
(This recipe can also be found on page 289 of Eat What You Love Everyday!)
Makes 8 servings
3 cups (about 1 pound) rhubarb, chopped into 1/2 –inch pieces
1 ½ cups frozen raspberries
3 cups (about 15 ounces) fresh strawberries, trimmed and quartered
1 cup granulated no-calorie sweetener*
¼ cup cornstarch
2 tablespoons brown sugar
1 teaspoon orange zest
½ package refrigerated pie crust, or 1 single-crust pie pastry
1. Preheat the oven to 375°F. Set aside a large 10-inch diameter x 2” deep pie plate. (A deep 9″-inch pie plate is also fine, but the filling may not hold as neat for cutting.)
2. In a large bowl combine the rhubarb, raspberries, and strawberries. In a small bowl, combine the remaining ingredients, and add to the fruit, tossing lightly to mix evenly. Pour the fruit mixture into pie pan.
3. Place the pie dough on a lightly floured surface and roll out into an 11-inch diameter round. Place the pie crust on top the fruit, crimp the edges, and cut 4 vents in the pie crust. Bake for 40 minutes, or until fruit juices are bubbling. Remove from oven and let cool 2 hours or overnight, to allow filling to thicken.
*If you use a sugar-blend sweetener like all natural stevia-based Truvia for Baking, as per package directions for sugar, use 1/2 as much, or 1/2 cup for this pie.
Nutrition Information Per Serving: Calories 165 | Carbohydrate 24 g (Sugars 9 g) | Total Fat 7 g (Sat Fat 2g) | Protein 2g | Fiber 5g | Cholesterol 0mg | Sodium 95mg | Food Exchanges: 1 Starch, 1/2 Fruit, 1 Fat | Carbohydrate Choices: | Weight Watcher Plus Point Comparison: 5 Smart Point: 5**
(**Note: As fruit is counted as 0 points in the Smart Point system (with the exception of blended drinks), the calories and grams of sugar in the fruit was subtracted to calculate the correct SP comparison value. Using the nutrition information as stated will not yield the correct value.)