| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Veg03 | 8 | servings | |
INGREDIENTS
| Pastry | ||
| 1 | c | Sugar |
| 1 | c | Dark corn syrup |
| 1/4 | c | Margarine; melted |
| 2 | tb | Bourbon |
| 1 | ts | Vanilla |
| 1 | Whole egg plus | |
| 3 | Egg whites | |
| 1 | c | Regular oats |
| PASTRY | ||
| 1 1/3 | c | All-purpose flour |
| 1/4 | ts | Salt |
| 1/2 | c | Firm margarine |
| 4 | To; up to | |
| 5 | tb | Cold water |
INSTRUCTIONS
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. Recipe by: Betty Crocker's Low-Fat Converted by MM_Buster v2.0l.
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