Maple oatmeal pie is sophisticated comfort food
Mary Bilyeu | Contributor
Despite my negligence in leaving a present for Kate at home, she very thoughtfully brought me a bag of goodies from back east — some of the best items her state has to offer, she told me. This included a bottle of maple syrup from Sweet Brook Farm, a family-owned home to maple trees and alpacas. To tweak my forgetful conscience even further, Kate had remembered my affection for the darker, more intense Grade B rather than the clearer, standard Grade A.
I couldn't just wantonly pour this beautiful syrup over pancakes, but rather needed to use the gift judiciously and sparingly. So I added a touch to an Amish oatmeal pie, enhancing the sweetness without it becoming cloying. The maple flavor shines through, making this at once a dessert that is both classic comfort food but also unique and sophisticated.
Maple Oatmeal Pie
1 9-inch pie crust
1/2 cup sugar
2 tablespoons flour
pinch of cinnamon
1/2 teaspoon kosher salt
1/4 cup pure maple syrup
3/4 cup light corn syrup
2 tablespoons butter, melted
1 cup quick-cook oats
Preheat oven to 350 degrees. Place pie crust into a glass pie tin.
In a large bowl, whisk together eggs, sugar, flour, cinnamon, and salt. Whisk together maple syrup, corn syrup, and butter; stir into egg mixture. Stir in oats, then pour mixture into prepared pie crust. Trim edges of crust to meet edge of pie tin, if need be.
Bake for 45 minutes until golden and puffed; filling will sink as it cools.
Makes 8 servings.
The phrase "You Should Only Be Happy" (written in Hebrew on the stone pictured in this post) comes from Deuteronomy 16:15 and is a wish for all her readers - when you come to visit here, may you always be happy.