Deep Dish Double Berry Rhubarb Pie

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When most people hear the words deep dish and pie together, images of mile high pies come to mind. According to many culinary dictionaries, a deep dish pie is a pie made with a single crust (and yes, a deep layer of filling). This deep dish pie is of the later sort. Tart fresh rhubarb is paired with both strawberries and raspberries, and then topped with a tender crust, for a pie big on fruit flavor–and low in fat.

Eliminating the bottom crust also curbs the calories and carbs, as does switching out granulated sugar for a lower calorie alternative. If you want to use a stevia based sweetener, Truvia Baking blend or C & H Light are both good options. With either of these sweeteners you would use only 1/2 cup (both are twice as sweet as sugar). Regular sugar will add 100 calories per slice (and 25 grams of carb). One full cup would be required. No matter how you sweeten it, this pie is berry delicious treat!

from marlenekoch

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Ingredients

  • 3 cups (about 1 pound) rhubarb, chopped into 1/2 –inch pieces
  • 1 1/2 cups frozen raspberries
  • 3 cups (about 15 ounces) fresh strawberries, trimmed and quartered
  • 1 cup granulated no-calorie sweetener
  • 1/4 cup cornstarch
  • 2 tablespoons brown sugar
  • 1 teaspoon orange zest
  • 1/2 package refrigerated pie crust, or 1 single-crust pie pastry

Preparation

Step 1

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.

3. Pour the fruit mixture into pie pan. Place the pie dough on a lightly floured surface and roll out into an 11-inch diameter round.

4. 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.

Nutrition Information Per Serving (1/8 of pie) Calories 165 : Carbohydrate 24 g (Sugars 7g) : Total Fat 5g (Sat Fat 1g) : Protein 2 g : Fiber 2g : Cholesterol 0 mg Sodium 95 mg

Food Exchanges: 1 Carbohydrate, 1/2 Fruit, 1 Fat Carbohydrate Choices: 1 1/2
Weight Watcher Point Comparison: 5

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