Interesting fact. Pie is delicious. I love pie. Especially fruit pie. It is my most favourite dessert pie. I wish I could express to you how much I love pie but that might end up getting a bit weird...
Anyway! Remember that pie dough I had leftover from the Veggie Pot Pie I made earlier this week? Well, it became two individual Strawberry Rhubarb pies. I had some rhubarb from my mom's garden hanging out in my freezer and a pint of strawberries in my fridge. These two were meant to come together and make beautiful pie. The filling was a cup of the defrosted rhubarb, a pint of sliced strawberries, 1/2 a cup of sugar (I used Splenda), and a tablespoon of cornstarch. Yup, that's it.
And the topping? I'm a fan of crumbly, crisp-like toppings on pie. Mix a 1/2 cup of oats with 1/4 cup of flour, 1/4 cup of sliced almonds, 1/4 cup of sugar (Again, I used Splenda), and a tablespoon of melted butter (I used coconut oil). The mixture should be moist enough that if you squeeze it in your hand it sticks together. Grease 2 or 3 mini pot pie tins and line each with rolled out pie dough, pour in the fruit mixture, and top with the oat mixture. Bake for 45 minutes at 375F, until the top begins to become golden. What I love about this pie is that it's a bit tart because of the rhubarb without being overly sweet from the strawberries and sugar. Enjoy!
Happy Saturday! xx Allison