Oatmeal Pie Update

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The other day I posted a recipe for oatmeal pie, this is the classic version, the one first published in The Amish Cook column, and I LOVE this recipe.  Below it is a different version adapted from Elizabeth’s, but there are some differences.  If you are a real oatmeal pie fan, try both:)  The second recipe is from a neat blog, which you can see here. A version of THAT inadvertently got posted the other day! Too many recipes, too little time right now:)

Oatmeal Pie

8 eggs

3 cups brown sugar

1 pound margarine

3 cups green label Karo

3 cups rolled oats

2 cups coconut nut and nut meats (optional)

* Melt margarine. Cream sugar, margarine and eggs together. Add Karo and rest of ingredients and mix. Pour into 4 unbaked pie shells. Bake in slow oven till done.

“Indiana” Amish Oatmeal Pie
Nothing-in-the-House pie crust recipe, halved (I noticed that Coblentz’s was very close to ours)
1/2 c. (one stick) unsalted butter, melted
1/4 c. firmly packed brown sugar
2 eggs
3/4 c. light corn syrup (could use brown rice syrup or agave)
3/4 c. rolled oats
1/2 c. pecan pieces (the original recipe uses walnuts)

Preheat the oven to 350 degrees F. Follow the Nothing-in-the-House pie crust recipe (halved, as only a bottom crust is needed), roll out chilled crust and place in a greased and floured pie pan. Flute edges. In a medium mixing bowl, combine melted butter, sugar and eggs. Add corn syrup, oats, nuts, and combine. Pour into pie shell and bake for 1 hour until thickened inside and golden brown on top.

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