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Raspberry Pie with Oat Crust

 Raspberry Pie with Oat Crust
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
8 ServingsPrep: 25 min. + chilling

Ingredients

  • 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
  • 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

  • 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.
  • 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.
  • In a large saucepan, heat water over medium heat. Whisk in pudding
  • mix. Cook and stir for 5 minutes or until thickened and bubbly.

2 of 2

Raspberry Pie with Oat Crust (continued)

Directions (continued)

  • 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.
Nutritional Facts: 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. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1/2 fruit.
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