Vermont Maple Oatmeal Pie |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
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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. Ingredients:
1 sheet refrigerated pie pastry |
4 eggs |
1 cup sugar |
3 tablespoons king arthur unbleached 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 flaked coconut |
vanilla ice cream, optional |
Directions:
1. 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 coconut.
2. 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. Yield: 8 servings.
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