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Asheville Oatmeal Pie




Source of Recipe


Internet


List of Ingredients




2 slightly beaten eggs
3/4 c. maple syrup
1/2 c. granulated sugar
1/2 c. brown sugar, packed
1/2 c. milk
1/2 c. butter, melted
1 tsp. vanilla
1 c. flaked coconut
3/4 c. rolled oats
1/2 c. chopped walnuts
1 9-inch unbaked piecrust (recipe follows)
Cinnamon Whipped Cream, optional (recipe follows)


Recipe



For filling: In a large mixing bowl, combine the eggs, maple syrup, sugar, brown sugar, milk, butter and vanilla. Stir together well.
Stir in the coconut, oats and nuts. Pour filling into unbaked piecrust.
Bake in a 375 degree oven for 35-40 minutes or until a knife inserted near the center of pie comes out clean.
Cool on a wire rack. Refrigerate within two hours. Cover for longer storage. Serve with Cinnamon Whipped Cream, if desired.

Makes 8 servings.

Cinnamon Whipped Cream: In a chilled mixing bowl, combine 1 c. whipping cream, 2 T. SIFTED powdered sugar, 1 tsp. vanilla, 1/2 tsp. ground cinnamon and a dash of ground nutmeg. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl).

Easy Pie Crust
4 c. flour
1 1/2 tsp. salt
1 1/2 c. shortening
1 egg, slightly beaten
1 T. vinegar
1/2 c. cold water

Blend flour, salt and shortening with pastry blender until mixture resembles coarse crumbs.
Combine egg, vinegar and 1/2 c. water. Gradually stir in flour mixture. Gather dough together adding 1 T. of water if necessary.
Divide dough into 4 equal parts and shape firmly into balls. Roll out immediately OR wrap and refrigerate or freeze for later use.
To roll out pastry: Shape ball of dough into flattened round on lightly floured surface. With lightly floured stockinet covered rolling pan, roll dough about 2 inches larger than inverted pie plate.
(To prebake, preheat oven to 475 degrees and bake 7-10 minutes until lightly browned.)