VERMONT MAPLE OATMEAL PIE
This yummy pie has an old-fashioned feeling, but is so easy to prepare. Serve it with ice cream drizzled with maple syrup or top it with maple- or cinnamon-flavored whipped cream. -Barbie Miller, Oakdale, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge., In a large bowl, combine eggs, sugar, flour, cinnamon and salt. Stir in oats, syrups, butter and vanilla; pour into crust. Sprinkle with coconut., Bake until set, 50-60 minutes. Cover edge with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. If desired, serve with ice cream. Refrigerate leftovers.
Nutrition Facts : Calories 612 calories, Fat 25g fat (15g saturated fat), Cholesterol 138mg cholesterol, Sodium 438mg sodium, Carbohydrate 94g carbohydrate (68g sugars, Fiber 2g fiber), Protein 7g protein.
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.
Nutrition Facts : Calories 420.1 calories, Carbohydrate 63.4 g, Cholesterol 90.1 mg, Fat 17.7 g, Fiber 1.8 g, Protein 5.2 g, SaturatedFat 7.4 g, Sodium 344.3 mg, Sugar 16.9 g
MAPLE CREAM PIE
Provided by Samantha Seneviratne
Categories dessert
Time 8h50m
Yield 8 to 10 Servings
Number Of Ingredients 14
Steps:
- Prepare the pastry in a food processor, combine the walnuts and sugar and pulse until the nuts are finely ground. Add the flour and salt and pulse to incorporate. Add the butter and pulse until the mixture is the texture of coarse meal with pea size pieces. Add 2 tablespoons of ice water and pulse until the dough is evenly moistened. The dough should hold together when squeezed, but not be too wet. Add up to 2 more tablespoons of ice water, if necessary. Tip out the dough onto a piece of plastic wrap and using the plastic to gather the dough together, form it into a disk. Chill for at least 2 hours or up to 2 days. (Alternatively, you can freeze the dough for up to 1 week).
- Preheat oven to 375 degrees F. On a lightly floured surface, roll out the dough into a 12-inch-diameter round (about 1/8 inch thick). Transfer the dough to a 9-inch standard pie plate. Trim the excess dough and fold it to make a decorative edge. Wrap in plastic wrap and freeze for at least 15 minutes. Line the frozen shell with parchment paper or foil and fill with pie weights. Bake the crust until the edges are lightly golden and the crust beneath the parchment is dry, about 25 minutes. Remove the parchment and weights and continue to bake the crust until it is golden brown about 15 to 20 minutes. Transfer the pan to a wire rack to cool completely. Set a fine mesh sieve next to the crust for later.
- Prepare the filling: In a small saucepan, bring the maple syrup to a boil over high heat, then lower the heat to maintain a gentle simmer. Continue to cook the syrup until it has reduced by about half, about 12 minutes. (You can occasionally pour the syrup into a glass measuring cup to check the volume.) In a medium saucepan (away from the stovetop), whisk the egg yolks with the cornstarch until smooth. In a slow stream, while whisking, add the milk and cream. Add the salt, butter, and reduced maple syrup. Don't worry if the syrup seizes. It will smooth out in the next step when you heat the custard. Cook the milk mixture over medium heat, stirring constantly with a wooden spoon, until it has thickened and come to a low boil, about 7 minutes. Cook the custard for 1 minute more and then pour it through the sieve into the cooled crust and spread it out evenly.
- Press a piece of waxed paper directly onto the surface of the custard and transfer the pie to the fridge. Chill the pie for at least 4 hours or up to overnight. To serve, top the pie with whipped cream.
VERMONT MAPLE OATMEAL PIE
Make and share this Vermont Maple Oatmeal Pie recipe from Food.com.
Provided by Boomette
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Unroll pastry into a 9-in. pie plate; flute edges. In a large bowl, combine the eggs, sugar, flour, cinnamon and salt. Stir in the oats, syrups, butter and vanilla; pour into crust. Sprinkle with coconut.
- Bake at 350° for 50-60 minutes or until set. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Serve with ice cream if desired. Refrigerate leftovers. Yield: 8 servings.
Nutrition Facts : Calories 532.4, Fat 19.3, SaturatedFat 9.2, Cholesterol 108.2, Sodium 382.7, Carbohydrate 85.7, Fiber 3.1, Sugar 48.9, Protein 6.6
MAPLE OATMEAL PIE
If you like pecan pie you'll love this rich maple and coconut version. The main chef at my work made this and it was delicious. This recipe was adapted from Christmas Baking 2006
Provided by Cooking in Missouri
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degree's. Prepare Pastry for Single-Crust Pie. Set aside.
- For filling: In large bowl, combine eggs, maple syrup, sugar, brown sugar, milk, butter and vanilla. Stir in coconut, rolled oats and walnuts. Pour filling into unbaked pastry shell.
- Bake for 35 to 40 minutes or until a knife inserted near the center of pie comes out clean.
- Cool on wire rack. Coverwith plastic wrap and refrigerate within 2 hours. If desired serve with Whipped Cream.
VERMONT MAPLE OATMEAL PIE
Found this recipe in taste of home and had to make it for the family. It was a big it. Taste great warm out of the oven with ice cream.
Provided by Joni Schellin
Categories Pies
Time 1h10m
Number Of Ingredients 12
Steps:
- 1. Unroll pastry into a 9-inch plate; flute edges
- 2. In a large bowl, combine the eggs, sugar, flour, cinnamon and the salt. Stir in the oats, syrups, buttur and vanilla: pur into crust. Sprinkle with coconut.
- 3. Bake at 350 for 50-60 minutes or until set. Cool on wire rack. Serve with ice cream. Yields 8 servings
MAPLE OATMEAL
A warm breakfast of hearty homemade oatmeal will give you the energy you need.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 15m
Number Of Ingredients 6
Steps:
- In a medium (3-quart) saucepan, bring 4 cups water to a boil. Stir in salt and oats. Reduce heat to medium; cook until oatmeal is tender and creamy, stirring often, about 8 minutes.
- Remove from heat. Stir in heavy cream. Divide oatmeal among four bowls; top each serving with 1/2 tablespoon butter and 1 tablespoon each syrup and cherries, as desired. Serve immediately.
Nutrition Facts : Calories 330 g, Fat 14 g, Fiber 4 g, Protein 6 g
MAPLE WHOOPIE PIES
In New York, we have a huge maple syrup industry. I took a basic whoopie pie and gave it a twist using our beloved maple flavor. -Holly Balzer-Harz, Malone, New York
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 2 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, vanilla and flavoring. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with cream and syrup, beating well after each addition. Stir in 1/4 cup pecans., Drop dough by rounded tablespoonfuls 2 in. apart onto greased baking sheets; sprinkle with remaining 1/4 cup pecans. Bake until edges are light brown and tops spring back when lightly touched, 8-10 minutes. Remove from pans to wire racks to cool completely., For filling, in a large bowl, beat butter, shortening and flavoring until creamy. Beat in confectioners' sugar alternately with cream and syrup until smooth. Spread filling on bottoms of half of the cookies; cover with remaining cookies. Store in airtight containers.
Nutrition Facts : Calories 306 calories, Fat 15g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 183mg sodium, Carbohydrate 41g carbohydrate (32g sugars, Fiber 1g fiber), Protein 2g protein.
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