Trial Pie #2

Like I mentioned previously, I had been "hired" to make pies for my uncle and his co-workers.  Since I didn't want to send them yucky pies, I did a trial run of the pies I was considering and made my immediate family vote on the best one.  

I knew I wanted to make my fabulous Apple Custard Pie, but I couldn't decide on the other one.  My family wasn't much help either...my mom had no opinion because she liked them both, my dad voted for this Vermont Maple Oatmeal Pie (and he's a fruit pie person), and my sister voted for the Sour Cherry Pie (and she's not a fruit pie person).  The only other person who was there to vote just said "Yes" when we asked what pie he thought I should make.  Great.

Ultimately, I decided to go with this Vermont Maple Oatmeal Pie.  It was a perfect fall pie.  Don't let the "oatmeal" part scare you if oatmeal doesn't tickle your fancy.  It's not immediately obvious that the pie contains oatmeal, and the maple flavor is amazing!

Vermont Maple Oatmeal Pie

Ingredients:

1 sheet refrigerated pie pastry (or your favorite homemade dough)

4 eggs

1 cup sugar

3 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup quick-cooking oats

3/4 cup corn syrup

1/2 cup maple syrup

1/4 cup butter, melted

3 teaspoons vanilla extract

1 cup flaked coconut

Directions:

1.  Unroll dough into a 9-inch pie plate and flute edges.

2.  In a large bowl, combine the eggs, sugar, flour, cinnamon, and salt.  Stir in the oats, syrups, butter, and vanilla.  Pour into crust.  Sprinkle coconut over top of pie.

3.  Bake at 350 degrees for 50-60 minutes or until set, covering edges with foil, if necessary to prevent overbrowning.

4.  Serve with ice cream if desired and refrigerate leftovers.

Source: Taste of Home