Vermont Maple & Oatmeal Pie recipe

While everyone else is cooking up a storm, being all Eastern and inscrutable, what with it being the Chinese New Year (‘Kung hei fat choy’ to you all ) I’ve decided to honour the other big event today. On the 3rd of February 1959, Ritchie Valens, Buddy Holly and The Big Bopper tragically died in an aeroplane crash, robbing the music world of a trio of talented musicians and singers. Trying to find a dish that would serve as a reminder of these young men is difficult though.

It’s not like I’m making something to honour Elvis. He’s easy – anything deep fried with chocolate and banana seems to fit the bill. I’ve spent half an hour playing about with trying to change The Big Bopper into the Big Whopper. But since it also gave rise to one of the finest songs ever to grace my earholes (and also one of the worst), then I’ve been scouring the internet to find a quintessential ‘American Pie‘. Apparently the real deal is actually a mince pie – who would have thought that the expression of ‘as American as apple pie’ didn’t come into usage until the 1940′s? And as a country, America takes it’s pies very seriously.

They have competitions, councils, and probably men in blacked out vans who will take you away in the dead of night if you get it wrong. So I’ve looked and found a gorgeous sounding recipe for ‘Vermont Maple & Oatmeal Pie which came fourth in the Great American Pie Show in 2009. I’d have like to make the winning pie, but fresh peaches are simply not to be had in the middle of a Scottish winter. see also : Swiss Chard Pie recipe

Ingredients

  • 1 sheet refrigerated pie pastry
  • 4 eggs
  • 1 cup sugar
  • 3 tablespoons all-purpose flour (plain flour)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup quick-cooking oats
  • 3/4 cup corn syrup (I used Golden Syrup)
  • 1/2 cup maple syrup
  • 1/4 cup butter, melted
  • 3 teaspoons vanilla extract
  • 1 cup flaked coconut
  • 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,
  • Pie filling
  • Pour into crust. Sprinkle with coconut.

Sprinkle with coconut

  • 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.

 

I’ll admit that I didn’t pay enough attention and the pie did get overbrowned, but it didn’t seem to detract from the taste, which was superb!!!! see also : Maple Syrup Recipe : The Sweetness of Spring

Pie interior

Tags: #Oatmeal Pie recipe #pie recipes #Vermont Maple

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