Brown Sugar Oatmeal Pie Recipes

GRANDMA'S OATMEAL PIE

Steps:

• Preheat the oven to 350F degrees.
• Place the pie crust in a pie plate and flute edges if desired, set aside.
• With a hand mixer beat eggs until light and fluffy.
• Add in the granulated sugar, brown sugar, flour, cinnamon and beat until well combined.
• Next add the corn syrup, melted butter and vanilla and beat until incorporated.
• Lastly fold in the oatmeal.
• Pour into the prepared pie crust and cook for 45 -55 minutes. Until the center has no jiggle.
• Let cool fully about 3-4 hours before slicing. Serve with ice cream if desired.

BROWN SUGAR OATMEAL PIE

Steps:

• Mix dry ingredients.
• Stir in wet ingreidients.
• Place in pie crust.
• Insert in preheated 350 degree oven for 30 minutes.
• Let Cool and Enjoy!

OATMEAL PIE

Steps:

• Preheat oven to 350F.
• Mix all ingredients together in a large bowl. Pour into pie shell.
• Bake for 55 minutes. Let cool before serving.

OATMEAL PIE II

Steps:

• Beat together the eggs, sugar, salt, butter, and syrup together. Stir in oats.
• Pour into the unbaked pastry shell and bake in a preheated 350 degrees F (175 degrees C) oven until set, about 45 minutes to 1 hour. Let cool before cutting.

OLD-FASHIONED OATMEAL PIE

Steps:

• In a bowl, beat eggs. Add honey, oats, coconut, brown sugar, butter, currants and walnuts; mix well. Pour into pie shell. , Bake at 350° until browned and a knife inserted in the center comes out clean, 40-45 minutes. Cool. Garnish with whipped cream if desired.

OATMEAL CRUMB TOPPING FOR PIES

Steps:

• In a large mixing bowl combine all the ingredients except the butter.
• Cut butter into mixture with a pastry blender until mixture resembles coarse bread crumbs.
• Spread crumbs over prepared fruit mixture of your favorite fruit pie.
• Do NOT add top crust.
• Bake as directed in your fruit pie recipe.
• If crumbs become too dark while baking, cover loosely with foil, but remove foil the last few minutes of bakings so the topping will crisp.
• Note: when using this topping there is no need to dot the fruit with butter, if your recipe calls for that.

MAPLE AND BROWN SUGAR OATMEAL

Steps:

• Bring water to a boil. Add oats and cook, stirring, for 1 minute. Remove from heat and stir in brown sugar and maple syrup. Let sit until desired thickness is reached, 2 to 3 minutes.

BLACK BOTTOM OATMEAL PIE

Steps:

• For the crust:
• 1. Stir the flour, salt, and sugar together in a large bowl. Add the butter pieces and coat with the flour mixture using a bench scraper or spatula. With a pastry blender, cut the butter into the flour mixture, working quickly until mostly pea-size pieces of butter remain (a few larger pieces are okay; be careful not to overblend).
• 2. Combine the water, cider vinegar, and ice in a large measuring cup or small bowl. Sprinkle 2 tablespoons of the ice water mixture over the flour mixture, and mix and cut it in with a bench scraper or spatula until it is fully incorporated. Add more of the ice water mixture, 1 to 2 tablespoons at a time, using the bench scraper or your hands (or both) to mix until the dough comes together in a ball, with some dry bits remaining. Squeeze and pinch with your fingertips to bring all of the dough together, sprinkling dry bits with more small drops of the ice water mixture, if necessary, to combine. Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour, preferably overnight, to give the crust time to mellow.
• 3. On a lightly floured work surface, roll out dough to form a round that is 2 to 3 inches larger than your pan, and about 1/8 inch in thickness. Transfer dough to pie pan and trim overhang to 1 to 1 1/2 inches. Transfer to freezer for 20 minutes. Position racks in bottom and middle racks and preheat over to 425°F. When crust has been in freezer for 10 minutes, remove and line it tightly with aluminum foil.
• 4. Pour the pie weights or beans into the pan and spread them so they are concentrated more around the edge of the shell than in the center. Place the pan on the preheated baking sheet and bake for 20 minutes, until the crimped edges are set but not browned. Remove the pan and the baking sheet from the oven, lift out the foil and pie weights, and let the crust cool for a minute. Use a pastry brush to coat the bottom and sides with a thin layer of egg white glaze to moistureproof the crust. Return the pan, on the baking sheet, to the oven's middle rack and continue baking for 3 more minutes. Remove and cool completely before filling.
• For the filling:
• 5. Reduce the oven to 350°F. Spread the oats on a rimmed baking sheet and toast in the oven for 10 to 12 minutes, stirring occasionally. Set aside to cool. Reduce the oven temperature to 325°F.
• 6. To make the ganache layer, bring the heavy cream just to a boil over medium heat in a heavy-bottomed saucepan. Remove from the heat and pour in the chocolate pieces. Swirl the cream around to distribute and cover the chocolate; let sit for 5 minutes. Whisk gently until smooth. Scrape the ganache into the cooled pie shell and spread evenly over the bottom. Place the shell in the freezer to set the ganache while making the filling.
• 7. In a large bowl, whisk together the brown sugar, ginger, salt, and melted butter. Add the corn syrup, vanilla, and cider vinegar and whisk to combine. Add the eggs one at a time, blending well after each addition. Stir in the cooled oats.
• 8. Place the ganache-coated pie shell on a rimmed baking sheet and pour in the filling. Bake on the middle rack of the oven for about 55 minutes, rotating 180 degrees when the edges start to set, 30 to 35 minutes through baking. The pie is finished when the edges are set and puffed slightly and the center is slightly firm to the touch but still has some give (like gelatin). Allow to cool completely on a wire rack, 2 to 3 hours. Serve slightly warm or at room temperature.

BROWN SUGAR OATMEAL COOKIES

Steps:

• Heat oven to 350°F. In large bowl, beat brown sugar and butter with electric mixer on medium speed, scraping bowl occasionally, until light and fluffy. Beat in vanilla and eggs until well blended.
• On low speed, beat in all-purpose flour, whole wheat flour and baking powder, scraping bowl occasionally, until well combined. Stir in oats.
• On ungreased cookie sheets, drop dough by heaping tablespoonfuls 2 inches apart. Flatten cookies to about 1/2-inch thickness.
• Bake 12 to 14 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.