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    Home » Top Amish Recipes » Pies, Cakes & Breads

    Amish Oatmeal Pie

    Published: Nov 30, 2012 · Updated: Nov 23, 2019 by Kevin Williams | 16 Comments

    Longtime readers of the column are familiar with this oldie but goodie: Amish oatmeal pie.  It's a simple confection that masquerades as a pecan pie.  Has the texture and look of a pecan pie, with no pecans.  And hint: it tastes better the next day as the oats have a chance to really soak in the flavors around them. Yum! Doesn't this look delicious?

    Amish oatmeal pie

     

    Here is the recipe, first for the crust and then the pie:

    Amish Pat-A-Pan Pie Crust

    Ingredients:
    1 ½ cups of flour
    1 ½ teaspoons sugar
    ½ teaspoon salt
    ½ cup vegetable oil
    3 Tablespoons cold milk

    Directions:
    Place the flour, sugar, and salt in the pie pan and mix with fingertips until evenly blended. In a measuring cup combine the oil and milk and beat until creamy. Pour all at once over the flour mixture. Mix with a fork until the flour mixture is completely moistened. Pat the dough with your fingers, first at the sides of the plate and then across the bottom. Flute the edges. Shell is now ready to be filled. If you are preparing a shell to fill later or your recipe requires a prebaked crust, preheat oven to 425. Prick the surface of the pastry with a fork and bake 15 minutes. Check often and prick more if needed.

    5.0 from 1 reviews
    Amish Oatmeal Pie
     
    Print
    Ingredients
    • ½ c. (one stick) unsalted butter, melted
    • ¼ c. firmly packed brown sugar
    • 2 eggs
    • ¾ c. light corn syrup (could use brown rice syrup or agave)
    • ¾ c. rolled oats
    Instructions
    1. 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, and oats and combine. Pour into pie shell and bake for 1 hour until thickened inside and golden brown on top.
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    3.5.3226

     

     
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    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

    Reader Interactions

    Comments

    1. kentuckylady717

      December 01, 2012 at 4:03 pm

      This looks good, has anyone made it ? I have never had an oatmeal pie....but I love the Little Debbie Oatmeal Cakes tho.....would love to hear from someone whom has made this and what they thought about it....

      Reply
    2. Diana H

      December 04, 2012 at 2:46 am

      Oh,, it looks so delicious. That nice golden crust. mmmmm!
      How about a glass of milk and a slice of that for breakfast?
      It is oatmeal after all - so it must be good for you - yes?

      Reply
    3. Barbara

      December 08, 2012 at 9:36 pm

      Have beeb making this pie for my husband for several years now, once the cost of pecans became so prohibitive. He loves oats in any kind of recipe and frequently asks for his 'poor man's pecan pie'. Not a problem for me to take care of his sweet tooth. Try and think you will agree!

      Reply
    4. kathie

      May 09, 2013 at 1:58 pm

      I am tickled pink there is a nutless pecan pie recipe! My daughter has severe, life threatening allergies and so I make nearly all of our food. With the egg replacer, I even bake too. I have made a few of the Amish Cook recipes and can't wait to make this one too (maybe this weekend 🙂 )

      Reply
    5. ray

      November 02, 2013 at 3:51 pm

      I had oatmeal pie in a small town in Indiana several years ago. loved it. have looked for a recipe ever since so glad to have found it cant wait to make it and enjoy

      Reply
      • Kevin

        November 02, 2013 at 4:11 pm

        Thanks for stopping by, Ray. I love oatmeal pie! Do you remember where you had it?

        Reply
    6. Nana

      March 14, 2017 at 5:44 pm

      I like the oatmeal pie which I have also turned to when I saw how the price of pecans has escalated in the past couple of years. I made a chocolate chess pie today and was pretty impressed with it. I have heard it referred to as Poor Man's Pecan Pie or Faux pecan pie.

      Reply
      • Kevin

        March 16, 2017 at 4:15 pm

        Yea, you really could probably fool some people with oatmeal pie, it really resembles pecan so strongly without the pecan price!

        Reply
    7. Jacqueline Williamson

      March 14, 2017 at 7:04 pm

      Sounds like the English pie called Treacle Tart. In an unbaked pie shell you put a can of Lyles Golden Syrup and top with 1/2 cup oats and 2 tsp lemon juice. 25 minutes in a 400 degree oven and you will enjoy.

      Reply
      • Kevin

        March 16, 2017 at 4:14 pm

        Yum!

        Reply
    8. Sandra Steele

      August 28, 2018 at 7:12 pm

      With Pecans being so expensive, oatmeal pie is a great alternative and I have been baking these pies for years! If you love pecan pie as much as I do, then this pie is a go to when you want the flavor of pecan pie but cannot afford the expense of buying the pecans! I sneak in a few chopped walnuts just to give it a more "nutty" flavor.

      Reply
      • Kevin

        August 30, 2018 at 12:05 am

        Sandra - Good advice on the adding some walnuts, I do know some Amish cooks who do do just that. this is a super, super pie!

        Reply
    9. Rebecca Wellington

      April 16, 2020 at 6:47 pm

      I love oatmeal pie. It is so easy. My husband loved it. Also loved the pictures from the walk you and your wife took. So pretty.

      Reply
      • Kevin

        April 16, 2020 at 11:12 pm

        Always good to hear from you, Rebecca, hope you are doing well!

        Reply
        • Jodi

          October 17, 2020 at 8:54 pm

          what size pie pan?

        • Kevin

          October 17, 2020 at 10:49 pm

          I usually use a 9"...8 will work, you'll just get a thicker pie, 9 is about perfect

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

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