Bourbon-Oatmeal Pie

[Guest guest]

Pat Hanneman sent this to me a few months ago, and I am just now getting around

to trying it (it's in the oven now). I thought I would share it with all of

you. I can already tell it's going to taste good! For Easter, I'm making this

and the Strawberry Trifle recipe I already posted. I'm also making lots of

cookies instead of " Easter eggs " .

 

* Exported from MasterCook *

 

Bourbon-Oatmeal Pie

 

Recipe By : Betty Crocker's Low-Fat

Serving Size : 8 Preparation Time :0:00

Categories : Pies & Pastries

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Pastry

1 cup sugar

1 cup dark corn syrup

1/4 cup margarine -- melted

2 tablespoons bourbon

1 teaspoon vanilla

1 whole egg plus

3 egg whites

1 cup regular oats

PASTRY

1 1/3 cups all-purpose flour

1/4 teaspoon salt

1/2 cup firm margarine

4 to

5 tablespoons cold water

 

Heat oven to 350 degrees. Prepare Pastry. Beat remaining ingredients

except oats. Stir in oats. Pour oatmeal mixture into pastry-lined pie

plate. Bake 45 to 50 minutes or until center is set. 8 SERVINGS.

 

 

PASTRY

Mix flour and salt. Cut margarine with pastry blender until particles are

size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing

with fork until all flour is moistened and pastry almost cleans side of

bowl. Gather pastry into a ball. Shape into flattened round on lightly

floured cloth-covered surface.

Roll pastry 2 inches larger than inverted pie plate, 9 X 1-1/4 inches,

with floured cloth-covered rolling pin. Fold pastry into fourths; place

in plate with point in center. Unfold and ease into plate. Trim

overhanging edge of pastry 1 inch from edge of plate. Fold and roll pastry

under, even with plate; flute.

 

 

 

 

 

 

 

 

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