Serious Pie Baking
We have had so much fun making and eating pies the past summers! I'm so surprised we haven't had to let out the clothes, because that is how much we have enjoyed the pie baking process in the past.
We had stopped baking pies, - for the most part, - a few years back. We were trying to live a more sugar-free healthy life, which I think is a good idea and I'm happy to say we have reaped the benefits of that. We've all lost some extra pounds that was packing on and we just feel better eating healthier overall.
But, every once in a while you have to have some pie!
With all the fresh fruit stands around, the rhubarb coming in and the strawberries are ripe for the picking, - it's time to make some pies! What is all that fresh fruit for if not for some pie baking, right? With all this at our disposal, I'm trying to make a way so we can enjoy some of these fresh fruit pies this summer without using a lot of sugar, and hopefully I can!
I've been using Stevia for baking instead of sugar and what a difference it makes in calorie counting! It does not change the taste of a really good pie so don't worry about that. 1/2 cup of Stevia for 1 cup of sugar is the exchange. You can use other sugar replacements that you like also. Organic sugar and raw sugar of course can always be used if you aren't needing to watch sugar intake.
My strawberry rhubarb pie is a real crowd pleaser. I mix equal parts of diced strawberries and diced rhubarb. The perfect blend of sweet and sour, then I add 1/2 cup Stevia and blend in bowl. After preparing pie crust, pour fruit in and add your top crust. You can also do a crumb topping recipe if you prefer. I add a dollop of whip cream at the end, just for good measure.
For pie crusts on the run, we like the ones at Aldi's grocery store. My hubby thinks they taste great!