Oatmeal Pie piece with whipped cream
I’m an advocate for pie for breakfast at all times, but who could find fault with eating oatmeal with maple syrup in the form of pie?
Frugal and tasty, “Oatmeal Pie” demonstrates the make-do attitude of our ancestors in aprons. As I frequently do, I turned to the Sonnenberg Mennonite Church Centennial cookbook for some vintage takes on this poor man’s pecan pie. After also consulting some web sites, I was prepared to try a variation on the Mennonite cookbook recipe that most appealed to me.
Sonnenberg Mennonite Church Centennial Cook Book
Please understand right at the outset, that although it is called “oatmeal” pie, the pie does not contain a gooey mixture of cooked oats–oatmeal. Instead, the base for the pie contains either quick-cooking or old fashioned oatmeal–UNCOOKED. Also, although the name “Amish” is attached, other people probably made the pie also. The history is elusive.
The original Amish oatmeal pie relies on dark corn syrup (Karo©), as do most pecan pie recipes. However, I was thinking how delicious maple syrup is on oatmeal, and had decided to make a swap. An experienced baker friend recommended that I include a couple of spoonfuls of the dark corn syrup to balance out the mysterious chemistry and characteristics of corn syrup. However, by the time I got her advice, I had baked the pie. The good news is, the pie turned out fine.
Whether its a dessert or breakfast–try this old fashioned pie recipe. Of course, I recommend my Perfect Pie Crust recipe, but if you are in a hurry, you can use a pre-made crust.
Oatmeal Pie with Maple Syrup
||1 hour, 20 minutes|
Egg, Milk, Wheat
Child Friendly, Pre-preparable, Serve Cold
Old fashioned Oatmeal Pie makes a frugal substitute for pecan pie. It forms a chewy nutty crust on top.
- 1/2 cup butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1 cup maple syrup
- 3 eggs
- 3/4 cups old fashioned oats
- 3/4 cups coconut (flaked)
- 1/2 cup milk
- 1 pie shell (unbaked)
||Line pie plate with pie dough and put in refrigerator while you make the filling. Pre-heat oven to 350 degrees. |
||Cream butter and sugars. Add spices and syrup and blend well. |
||Beat in eggs, one at a time. and mix until well blended. |
||Stir in milk. |
||Add oatmeal and coconut and stir in well. [ I thought the filling was too thin, and added two tablespoons of rice flour to thicken. This will depend on the texture of your maple syrup. (Use corn starch or flour if you do not have rice flour.)] |
||Pour filling into pie shell and bake at 350 degrees about one hour. |
You can use Karo syrup or molasses in your oatmeal pie instead of maple syrup for a slightly different flavor.
Some recipes for oatmeal pie call for addition of nuts, which to me seems to defeat the purpose of substituting oats for pecans, but do your own thing.
As mentioned in the article, an expert in baking suggested it would be better to include a couple spoonsful of Karo syrup when substituting maple syrup to avoid the sugar crystalizing. However, my version did not have any crystalizing. Again, use your own judgment.