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Bourbon-Oatmeal Pie


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
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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Contributor: Betty Crocker's Low-Fat

Yield: 8 servings

Preparation Time: 0:00

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