Oatmeal Raisin Pie

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 12oz shortcrust pastry
  • 2 tablespoons oatmeal
  • 2 tablespoons black treacle
  • 3oz raisins


    Roll out the pastry thinly and use half to line a pie plate. Cover with the oatmeal and pour on the treacle. Sprinkle the raisins evenly over the tart. Moisten the edges of the tart with water and cover with the rest of the pastry. Press the edges together to seal, and trim off any surplus pastry. Flute the edges. Bake at 425°F, 220°C, gas mark 7 for twenty-five minutes. Serve hot or cold.