Oatmeal Butterscotch Pies
Light corn syrup is fine if you only have that available. Source: adapted from Pie by Ken Haedrich. Recipe for pie pastry, single crust can be found here: http://fooddiary.blogsome.com/2009/10/19/cranberry-apple-orange-freeform-pie/
Total Steps
5
Ingredients
11
Tools Needed
9
Ingredients
- 1 recipe pie pastry, single crust
- 2 eggs large
- 2/3 cup sugar
- 3/4 cup dark corn syrup
- 1/4 cup unsalted butter, melted
- 3/4 cup old fashioned or quick cooking rolled oats, not instant
- 1/3 cup sweetened flaked coconut
- 2 tablespoons all-purpose flour
- 1/2 cup butterscotch chips
- 1/2 cup chopped pecans
- 1/2 teaspoon vanilla extract
Instructions
Step 1
Prepare the pastry and refrigerate until firm enough to roll.
Step 2
On a floured surface, roll the pastry into a 12-inch circle with a floured rolling pin. Invert the pastry over a 9-inch standard pie pan, tuck the pastry into the pan, without stretching it, and sculpt the edge into an upstanding ridge. Place it in the freezer. Preheat the oven to 375°F.
Step 3
Combine the eggs, sugar, corn syrup, and butter in a large bowl. Using an electric mixer, beat on medium speed until well blended. Stir in the oats, coconut, flour, butterscotch chips, nuts, and vanilla. Pour the filling into the chilled pie shell.
Step 4
Place the pie on the center oven rack and bake for 30 minutes. Reduce the oven temperature to 350°F and rotate the pie 180 degrees. Bake until the center is set, 25 to 30 minutes. When done, the top of the pie will be dark golden brown and crusty. Give the pie a sharp little nudge; the filling shouldn’t move in waves.
Step 5
Transfer the pie to a wire rack and let cool. Serve just barely warm or at room temperature.