Sweetie Pie

Sometimes, I can spend the better part of a day baking and making pies and cookies and cakes. Then there's summer. It's hot and I've got a lot to do … most of it outside. Don't get me wrong. I still want pie, I just feel like I don't have the time. But if I have fruit, gelatin, and a frozen pie crust, I don't really need it. I can have something that looks like this with about 10 minutes of hands-on time:

The gelatin is what makes this pie so easy. If your rhubarb is extra tart, you might want to add a little more sugar to the mix or, if you're like me, be thrilled that you have a perfect sweet-tart slice of pie waiting for you at the end of a meal. What's not to love?

I've also made pies like this with other fruit-gelatin combinations like blackberries with raspberry gelatin, peaches and blueberries with peach gelatin, and plums with blackberry gelatin. You can also use brown sugar and/or butter in the crumb topping or add a bit of cinnamon. Oh, and these pies love being served with whipped cream or a scoop of vanilla ice cream. Simple, quick, and delicious. What more could you ask of a sweetie pie?

Simple Strawberry-Rhubarb Pie

  • 2 c. diced raw rhubarb
  • 1 pint fresh strawberries, hulled & chopped
  • 1 3 oz. pkg. strawberry gelatin
  • 1 9-inch deep-dish frozen pie crust
  • 1/2 c. granulated sugar
  • 1/3 c. all-purpose flour
  • 1/3 c. rolled oats
  • 1/4 c. olive oil

Preheat the oven to 350° F. Toss the rhubarb and strawberries with the gelatin and place the mixture in the pie crust.

In a medium bowl, combine the remaining ingredients (granulated sugar through olive oil) and stir until coarse crumbs form. Spread this mixture evenly over the top of the fruit in the pie plate.

Bake the pie for 50-60 minutes or until the fruit is bubbling and soft and the crust is golden brown. Cool completely before slicing and serving. Store any leftovers in the refrigerator.

  • Yields: 8 servings
  • Preparation Time: About an hour