Walnut Oat Pie Recipes

WALNUT OAT COOKIE PIE

Steps:

• For the crust
• 1. Heat the oven to 350°F.
• 2. Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes, until flu­y and pale yellow in color. On low speed, add the egg yolk and increase the speed to medium-high and beat for 1 to 2 minutes, until the sugar granules fully dissolve and the mixture is a pale white.
• Scrape down the sides of the bowl with a spatula.
• 3. On low speed, add the flour, oats, baking powder, baking soda, and salt. Mix for a minute, until your dough comes together and any remnants of dry ingredients have been incorporated.
• 4. Nonstick spray a quarter sheet pan and plop the cookie dough in the center of the pan and, with a spatula, spread it out until it is ¼ inch thick. The dough won't end up covering the entire pan; this is OK.
• 5. Bake for 15 minutes, or until it resembles an oatmeal cookie - caramelized on top and pu­ffed slightly but set firmly.
• 6. While warm to the touch, transfer the oat cookie to a bowl, crumble it diligently with your hands until it breaks down into a pebble like state.
• 7. Divide the oat crust evenly between 2 (10-inch) pie tins. Using your fingers and the palms of your hands, press the oat cookie crust firmly into each pie tin, making sure the bottom and sides of the tin are evenly covered.
• For the filling
• 1. Combine the sugar, brown sugar, milk powder, corn powder, and salt in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until evenly blended.
• 2. Add the melted butter and paddle for 1 to 2minutes until all the dry ingredients are moist. Add the heavy cream and vanilla and continue mixing on low for 1 to 2 minutes until any white streaks from the cream have completely disappeared into the mixture.
• Scrape down the sides of the bowl with a spatula.
• 3. Add the egg yolks, paddling them into the mixture just to combine; be careful not to aerate the mixture, but be certain the mixture is glossy and homogenous. Mix on low speed until it is.
• Assembling the pie
• 1. Adjust your oven to 300°F to prepare for toasting the walnuts. Spread all of the walnuts on a baking sheet and toast lightly for 20 minutes. Cool completely.
• 2. Heat oven back to 350°F and put both Oat Cookie pie crusts on a sheet pan. Divide 3cups toasted and cooled walnuts between the two pie crusts. Divide and pour the pie filling evenly over the two pie crusts already filled with walnuts.
• 3. Bake for 15 minutes. The pies should be golden brown on top but will still be very jiggly.
• 4. Open the oven door for a minute and reduce the oven temperature to 325°F. Keep the pies in the oven during this process. When the oven reaches 325°F, close the door and bake the pies for 5 minutes longer.
• The pies should still be jiggly in the bull's-eye center but not around the outer edges. If the filling is still too jiggly, leave the pies in the oven for an additional 5minutes (every oven is a little different!).
• 5. Gently take the pan with pies out of the oven and transfer to a rack to cool to room temperature. (You can speed up the cooling process by carefully transferring the pies to the fridge or freezer if you're in a hurry.)Then freeze your pies for at least 3 hours, or overnight, to condense the filling for a dense final product - freezing is the signature technique and results in a perfectly executed Walnut Oat Cookie Pie.
• 6. Decorate your pies with remaining 1/2 cup of toasted walnuts and dust with confectioners' sugar, either passing it through a fine sieve or dispatching pinches with your fingers. Slice and serve!

WALNUT OAT PIE

Steps:

• In a large bowl, combine the first nine ingredients. Pour filling into pie shell. Bake at 350° for 30-35 minutes or until set. Cool on a wire rack.

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.

ENGLISH WALNUT PIE

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Beat the eggs in a large bowl. Mix in sugar, salt, vanilla, and corn syrup. Melt the butter and whisk it into the egg mixture. Stir in the nuts. Pour filling into pie shell.
• Bake in preheated oven for 10 minutes. Reduce heat to 300 degrees F (150 degrees C), and continue baking for 35 to 45 minutes.

OATMEAL NUT PIE CRUST

Steps:

• Preheat oven to 350F.
• Toast oatmeal in a shallow pan for 10 minutes to brown, watch carefully.
• Remove from oven and in small mixing bowl combine oatmeal with remaining ingredients.
• Press into 9-inch pie plate.
• Fill with desired filling and bake or bake crust empty for later use.

PUMPKIN PIE WITH WALNUT-OAT STREUSEL TOPPING

Steps:

• Set oven to 375 degrees (set oven rack to bottom position).
• To make the topping; in a bowl combine all the ingredients, then mix until crumbly; set aside.
• For the pie; in a large bowl mix together the sugars, flour, cinnamon, nutmeg, salt and ginger; add in the pumpkin puree, evaporated milk and eggs; whisk until well blended.
• Pour the mixture into unbaked pie shell; sprinkle the prepared streusel evenly over the filling.
• Bake bottom oven rack for about 35-40 minutes or until center barely jiggles when the pan is gently shaken.
• Set on a rack for about 2 hours, then cut into wedges.

WALNUT-OATMEAL STREUSEL

Steps:

• Preheat oven to 350 degrees. Combine oats, walnuts, flour, salt, and sugar in a large bowl. Melt butter in a small saucepan over medium heat. Whisk in honey. Stir into oat mixture.
• Spread streusel on a rimmed baking sheet lined with a nonstick baking mat. Bake 12 to 15 minutes. Let cool on baking sheet on a wire rack.

WALNUT PIE WITH MOLASSES AND ORANGE

Steps:

• Prepare the Shortcut Pie Crust through Step 3.
• Once the dough has chilled, working over a 9-inch pie dish, prepare the crust through Step 4, then chill, at least 30 minutes or up to 2 days. (This can be done ahead.)
• When you're ready to bake the pie, heat the oven to 350 degrees and arrange two racks near the center of the oven. Place the chilled pie crust on a sheet pan, and the walnuts on a separate sheet pan. Transfer both to the oven. Bake until the walnuts are evenly golden throughout, 12 to 15 minutes. Continue to bake the pie crust until it turns golden and is fully cooked, another 10 to 15 minutes (for a total of about 25 minutes). Finely chop the walnuts to between the size of a steel-cut oat and a pea. Variety in size is nice.
• While the pastry bakes, prepare the filling: Add the corn syrup, orange zest and juice, molasses, ginger and salt to a small saucepan and warm over low heat just until the syrups liquefy and loosen. (Do not boil.) Add the bread crumbs and toasted walnuts to the warmed mixture, stir and let sit until slightly cooled.
• In a medium bowl, whisk the heavy cream and eggs together with a fork to combine, then fold it into the cooled walnut mixture. Pour into the pie crust and bake on a sheet pan until the center of the pie just sets, about 25 minutes. Serve at room temperature or just above, with plenty of heavy cream for drizzling.