Strawberry Pie sugar free was the challenge. The customer wanted me to use Splenda, but as a natural foodie, I chose to work with Agave nectar. Not as pricey as I had expected. I tried a small shot in the whole wheat pastry crust (made with butter, baby). For the filling, I was more liberal, but still undercut the sweetner, because I didn't want to compromise the texture of the filling. I hate a runny filling. This pie was baked off at 6 am and delivered by 9. Shari just had to cut into it, even though it hadn't set. Of course, I had to sample for science. It only takes one taste with a decent pie to set off a pie-baking frenzy.
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