Recipe - Bourbon-Oatmeal Pie

Pastry
1 cup Sugar
1 cup Dark corn syrup
One fourth cup Margarine; melted
2 tablespoon Bourbon
1 teaspoon Vanilla
1 Whole egg plus
3 Egg whites
1 cup Regular oats
PASTRY
1 1/3 cup Allpurpose flour
One fourth teaspoon Salt
One half cup Firm margarine
4 To; up to
5 tablespoon Cold water

Heat oven to 350 degrees. Prepare Pastry. Beat remaining ingredients
except oats. Stir in oats. Pour oatmeal mixture into pastrylined 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 clothcovered surface.

Roll pastry 2 inches larger than inverted pie plate, 9 X 11/4
inches, with floured clothcovered 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 LowFat

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