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RASPBERRY PIE WITH OAT CRUST

Type of Recipe: Pies and Cobblers

Difficulty: Easy

List of Ingredients:
Crust:
3/4 cup all-purpose flour
1/2 cup quick-cooking oats
1/2 tsp. salt
1/4 cup canola oil
3 to 4 Tbsp. cold water

Filling:
2 c. water (.8 ounce) sugar-free cook-and-serve vanilla pudding mix
1 package (.3 ounce) sugar-free raspberry gelatin
4 c. 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 onto a 9-inch pie plate. Remove remaining waxed paper. Trim, seal ad flute edges. Prick bottom of crust with a fork in several different places. Bake at 400° for 10-12 minutes or until golden brown. Cool completely on a wire rack.

In a 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. Refrigerate leftovers. Yield: 8 servings.

Source:
Roses Berry Farm, Glastonbury, Connecticut. Visit www.rosesberryfarm.com.

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