Vermont Maple Oatmeal Pie

This yummy pie has an old-fashioned feeling, but is so easy to prepare. Serve it with ice cream drizzled with maple syrup or top it with maple- or cinnamon-flavored whipped cream.

Photo by Tracey H.
Adapted from tasteofhome.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from tasteofhome.com

Ingredients

  • 1

    sheet refrigerated pie pastry

  • 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 maple syrup

  • 1/4

    cup butter, melted

  • 3

    teaspoons vanilla extract

  • 1

    cup chopped pecans or walnuts

  • Vanilla ice cream, optional

Directions

* Unroll pastry into a 9-in. pie plate; flute edges. * In a large bowl, combine the eggs, sugar, flour, cinnamon and salt. * Stir in the oats, syrups, butter and vanilla; pour into crust. * Sprinkle with chopped nuts. * Bake at 350° for 50-60 minutes or until set. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. * Cool on a wire rack. * Serve with ice cream if desired. * Refrigerate leftovers. ********************************************************************* ** Note: The original recipe calls for flaked coconut instead of nuts. Many reviewers replaced the coconut with chopped nuts with excellent results.

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