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?
Here is the recipe, first for the crust and then the pie:
Amish Pat-A-Pan Pie Crust
1 ½ cups of flour
1 ½ teaspoons sugar
½ teaspoon salt
½ cup vegetable oil
3 Tablespoons cold milk
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.
- 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
- 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.