Raspberry Pie with Oat Crust
TOTAL TIME: Prep: 25 min. + chilling
YIELD: 8 servings.
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
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3/4 cup all-purpose flour
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1/2 cup quick-cooking oats
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1/2 teaspoon salt
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1/4 cup canola oil
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3 to 4 tablespoons cold water
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FILLING:
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2 cups water
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1 package (.8 ounces) sugar-free cook-and-serve vanilla pudding mix
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1 package (.3 ounce) sugar-free raspberry gelatin
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4 cups fresh raspberries
Directions
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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.
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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.
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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.
Nutrition Facts
1 piece: 168 calories, 8g fat (1g saturated fat), 0 cholesterol, 282mg sodium, 22g carbohydrate (3g sugars, 5g fiber), 3g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1/2 fruit.
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