Oatmeal Maple Pie

3rd Prize Indy Star Pie Contest 2012

Photo by Carol M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • CRUST:

  • 1 1/3

    cups sifted all-purpose flour

  • 1/2

    teaspoon salt

  • 1/2

    cup Crisco shortening

  • 3

    tablespoons cold water

  • FILLING:

  • 4

    eggs

  • 1

    cup sugar

  • 3

    tablespoons all-purpose flour

  • 1

    teaspoon ground cinnamon

  • 1/2

    teaspoon salt

  • 1

    cup quick-cooking oats

  • 3/4

    cup corn syrup

  • 1/2

    cup real maple syrup (not pancake syrup)

  • 1/4

    cup butter, melted

  • 3

    teaspoons vanilla extract

  • 1

    cup flaked coconut

  • Vanilla ice cream, optional

Directions

1. For crust, measure flour by spooning into measuring cup and leveling. Combine flour and salt in medium bowl. Cut in shortening using pastry blender or 2 knives until all flour is blended to form pea-size chunks. Sprinkle with cold water, 1 tablespoon at a time. Toss lightly with fork until dough forms a ball. Press dough between hands to form a 5- to 6-inch circle. 2. Lightly flour rolling surface and rolling pin. Roll dough into circle. Trim circle 1 inch larger than upside-down pie plate. Carefully remove trimmed dough and set aside to reroll and for pastry cutout garnish, if desired. Fold rolled-out dough into quarters. Unfold and press into pie plate. Fold edge under and flute. 3. For filling, in a large bowl, combine eggs, sugar, flour, cinnamon and salt. Stir in oats, corn syrup, maple syrup, butter and vanilla; pour into crust. Sprinkle with coconut. 4. Bake at 350 degrees for 50 to 60 minutes or until set. Cover edges with foil during the last 20 minutes to prevent overbrowning if necessary. Cool on a wire rack. Serve with ice cream if desired.

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