*RASPBERRY PIE WITH OAT CRUST

By

Taste of Home
By: Ginny Arandas of Greensburg, Pennsylvania

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  • 8

Ingredients

  • FILLING:
  • 3/4 cup all-purpose flour
  • 1/2 cup quick-cooking oats
  • 1/2 teaspoon salt
  • 1/4 cup canola oil
  • 3 to 4 tablespoons cold water
  • 2 cups water
  • 1 package (.8 ounces) sugar-free cook-and-serve vanilla pudding mix
  • 1 package (.3 ounce) sugar-free raspberry gelatin
  • 4 cups fresh raspberries
  • Directions
  • ●In a food processor, combine the flour, oats and salt. While processing, slowly drizzle in oil.
  • Gradually add water until a ball forms.
  • ●Roll out dough between two sheets of waxed paper. Remove top sheet of waxed paper; invert dough onto a 9-in. pie plate. Remove remaining waxed paper.
  • ●Trim, seal and flute edges.
  • ●Line unpricked pastry with a double thickness of heavy-duty foil.
  • ●Bake at 450 degrees for 8 minutes. Remove foil; bake 5-7 minutes longer or until golden brown. Cool on a wire rack.
  • ●In a large saucepan, heat water over medium heat. Whisk in pudding mix. Cook and stir for 5 minutes or until thickened and bubbly.
  • ●Whisk in gelatin until completely dissolved. Remove from the heat; cool slightly.
  • ●Fold in raspberries. Spoon into crust. Chill for at least 3 hours or overnight.
  • ●Refrigerate leftovers. Yield: 8 servings.

Preparation

Step 1

Nutritional Analysis: One serving (1 piece) equals 167 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 238 mg sodium, 22 g carbohydrate, 5 g fiber, 3 g protein.

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