This time of year, I tend to end up making a lot of pies. Most of them tend to be standard old faithfuls for the holidays, but I also try to be intentional about trying new kinds out too.
For the next few weeks, you all will see the product of those intentions here on the blog, with the majority of the recipes to come being my recent pie bakes. This is the first.
In the top 5 rankings of Jess’ Favorite Pies, Pecan Pie is not only in the Top 2, it is not #2.
It took me a while to discover it, but my love for Pecan Pie runs deep. I’ve observed that so far. as pies go, the feelings most people have tend to be at polar extremes; people either love it like me, or they hate (like I used to think I did.)
I know some people who don’t like pecan pie because they think that it’s ‘too sweet’. Others steer clear of. it because they don’t like nuts. I can’t help the people in the first camp. For the people in the second, however…well, pop a squat.
If I had to describe today’s recipe in a nutshell, it would be…a pecan pie, but with an oatmeal crust, and without the nuts.
If that sounds appealing to you then, by all means: follow me camera.
When it comes to the huge positives with this pie, is that–as with a pecan pie–it’s really easy to put together, and it’s comprised of really simple, generic ingredients most of which you probably already have in your kitchen. Mine was mixed and baking in the oven within half an hour. Another hour after that, it was done altogether.
For the cooks in the household that need every spare moment we can get on holidays like Thanksgiving, desserts like these really are a Godsend.
Finally, when it comes to taste, I would describe it as a warm, comforting cinnamon-sugar flavored hug around my tongue. I was surprised by how well the oat cookie crust complemented the filling, and also how much I actually did not miss the nuts in this pie.
And when eaten à la mode? Chef’s Kiss, truly.
Cinnamon Sugar Butter Pie
- 3/4 cup uncooked quick-cooking oats
- 1/2 cup firmly packed brown sugar
- 5 tablespoons unsalted butter, softened
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/3 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 2/3 cup white granulated sugar
- 2/3 cup firmly packed brown sugar
- 1/2 cup unsalted butter, softened
- 1/3 cup heavy whipping cream
- 1 teaspoon ground cinnamon
- 2 tablespoons cornstarch
- 2 tablespoons milk powder
- 3/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 4 large egg yolks
Preheat oven to 350 degrees Fahrenheit. Spray a 9 inch pie plate with cooking spray and set aside.
In a small bowl, combine the flour with the salt and cinnamon. Stir with a fork and set aside.
In a medium size bowl, use a handheld mixer with the beater attachments to beat the butter and the brown sugar together until creamy. Add the egg yolk and vanilla and beat just to combine. Stir in the oats. Stir in the flour mixture, until well mixed.
Pat dough evenly into the pie plate. Bake 5 minutes or until lightly browned. (Crust will appear slightly underbaked.) Set aside.
Meanwhile, make the filling: in a medium bowl, beat the white sugar and brown sugar together with the unsalted butter until creamy. Add the egg yolks, one at a time and mixing just until combined. Add the remaining ingredients and beat just until mixed.
Pour the filling over the pie crust. Bake uncovered 30 minutes. Loosely cover with aluminum foil. Bake 10 minutes. Remove foil; continue baking 5-7 minutes or until edges are set (center will still be jiggly) and top is golden brown.
Cool completely. Dust with powdered sugar before serving, if desired.
Sharing at Fiesta Friday #457.