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
1 1/3 c All-purpose flour
1/4 ts Salt
1/2 c Firm margarine
4 To; up to
5 tb Cold water
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.
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.