Raspberry Pie with Oat Crust |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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A diabetic for 30 years, I adapted this recipe to fit my needs. When I serve this pie, no one can believe it's sugarless. The oatmeal crust is so tender...and the filly is berry delicious! Ginny Arandas of Greensburg, Pennsylvania Ingredients:
3/4 cup king arthur unbleached all-purpose flour |
1/2 cup quick-cooking oats |
1/2 teaspoon salt |
1/4 cup canola oil |
3 to 4 tablespoons cold water |
filling: |
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:
1. 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 into a 9-in. pie plate. Remove remaining waxed paper.
2. Trim and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until golden brown. Cool on a wire rack.
3. 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. Yield: 8 servings.
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