This is a pie like none I have made before: like a gigantic chewy oatmeal cookie with a spiced crust, embodied with a refreshing zing of whiskey.
This Honey Oat Pie in a Cinnamon Pie Crust will blow your mind in the best of ways. Texture wise, it is moist and chewy without being soggy (be sure to use old-fashioned/rolled oats!).
Flavor-wise, you taste the toasted oats, a wonderful mix of warm spices, and the freshness of the whiskey. There’s only a tablespoon and a half in there but the flavor of the whiskey still comes through.
I used Jameson Irish Whiskey, in keeping with the origins of the original version of the recipe: the July/August issue of Bake from Scratch Magazine, my favorite food magazine these days.
I imagine you can omit the whiskey from the recipe without it being detrimental to the taste or texture, but I haven’t tried that myself.
This is a great pie to have for breakfast (the alcohol’s effect burns off in baking), or snack, or dessert.
Bready or Not: Cinnamon Pie Crust
Equipment
- food processor
- pie plate
- plastic wrap
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 Tablespoons white sugar
- 1 teaspoon kosher salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 cup unsalted butter 1 stick, cold, cut into chunks
- 3 Tablespoons ice water plus more if needed
Instructions
- In a large food processor, pulse together the flour, sugar, salt, and cinnamon. Add the butter pieces. Pulse until they are almond-sized, then add the ice water. Pulse until mixture can form a ball, adding a touch more water if needed to make it cohesive.
- Turn out dough onto a lightly floured surface. Gently knead to shape into a disk. Tightly encase in plastic wrap and let chill in fridge for at least an hour, or up to a few days. Dough can also be frozen for up to two months.
OM NOM NOM!
Bready or Not: Honey Oat Pie
Equipment
- pie plate
- parchment paper
- pie weights
Ingredients
- single-layer pie crust
- 1 1/3 cups old-fashioned oats also called rolled oats
- 2/3 cup brown sugar packed
- 1 1/4 teaspoons kosher salt
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/2 cup light corn syrup
- 6 Tablespoons unsalted butter melted
- 1/3 cup honey
- 1 1/2 Tablespoons Irish whiskey such as Jameson
- 2 teaspoons vanilla extract
- 4 large eggs room temperature
Instructions
- Preheat oven at 400-degrees
Prepare pie crust
- Let pie dough soften at room temperature for 10 to 15 minutes. Lightly flour a surface and roll out dough to a 12-inch circle and transfer it to a 9-inch pie plate. Press into plate to shape, crimping edges as desired. Freeze crust until firm, about 15 minutes.
- Drape a large piece of parchment paper over pie crust. Fill to the top with pie weights.
- Bake crust until edges are turning golden, about 10 to 15 minutes. Carefully remove weights and parchment paper.
- Bake crust an additional 10 minutes to set. Cover the edges with foil if it is getting brown too quickly. Set aside on rack to cool while the filling is assembled.
Prepare filling
- Reduce oven temperature to 350-degrees.
- Line a rimmed baking pan with parchment paper. Place oats in pan.
- Bake them until they are lightly toasted, about 10 minutes, giving them a stir or two during. Set them aside to cool.
- Lower oven temperature again, this time to 325-degrees. Move the oven rack to the lower third of the oven.
- In a big bowl, mix together the brown sugar, salt, ginger, and nutmeg. Add the corn syrup, melted butter, honey, whiskey and vanilla, making sure to scrape the bottom of the bowl. Add eggs one at a time, stirring well after each addition, and end by incorporating the oats until they are coated. Pour everything into the parbaked crust.
- Bake until the filling is set and slightly puffed, about 40 minutes. Check on the pie about halfway and cover the edges the foil if they are getting too brown. The done pie will register at 200-degrees if checked with an instant thermometer.
- Let pie cool completely on rack before slicing in. Store covered by foil in the fridge or at room temperature. Keeps for several days.
