Okay, I have to admit I knew this maple oatmeal pie would be good. I just didn’t know HOW good. It’s so much like pecan pie, just with oats instead of pecans. I LOVE pecan pie, but I actually love this one more.
Maple Oatmeal Pie would make a great mock pecan pie for those who have nut allergies or those who just plain don’t like nuts. It’s also not quite as rich as pecan pie, so you can eat more without being overwhelmed by the richness. Not that you HAVE to eat more…but you might not be able to resist.
Maple Oatmeal Pie
- Pastry for single-crust pie (9 inches)
- 4 large eggs
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup quick-cooking oats
- 3/4 cup light corn syrup
- 1/2 cup real maple syrup
- 1/4 cup butter, melted
- 3 teaspoons vanilla extract
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge.
- In a large bowl, combine the eggs, sugar, flour, cinnamon and salt. Stir in the oats, syrups, butter and vanilla; pour into crust.
- Bake at 350 degrees F for 50-60 minutes or until set. Cover edge with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack.