Cakes and pies are on my mind right now for a few different reasons.
- The heroine of my current work-in-progress runs a bakery, therefore I’m diving into the delicious world of desserts. Like I needed an excuse.
- It’s just that time of year for comfort food.
- Thanksgiving is three weeks away, and I’m trying to plan ahead.
In doing so, I came across one of my favorite pie recipes and wanted to share it with you.
Vermont Maple Oatmeal Pie
1 sheet refrigerated pie crust
1 cup sugar
3 tbsp all-purpose flour
1 tsp ground cinnamon
1/2 tsp salt
1 cup quick-cooking oats
3/4 cup dark corn syrup
1/2 cup pure maple syrup
1/4 cup butter, melted
3 tsp pure vanilla extract
1 cup flaked coconut
vanilla ice cream (optional)
Unroll pie crust into a 9-inch pie plate; ruffle edges.
In a large bowl, combine the eggs, sugar, flour, cinnamon and salt. Stir in the oats, syrups, butter and vanilla; pour into the crust. Sprinkle with coconut.
Bake in a preheated oven at 350 degrees for 50-60 minutes or until set. Cover the edges of the pie crust with foil or a pie shield the last 15 minutes of baking to prevent over browning if necessary. Cool on a wire rack. Serve with ice cream if desired. Refrigerate any leftovers.
This recipe is included in Cooking with Grace, a cookbook and free digital download offered by my publisher, Pelican Book Group. There are many fantastic recipes by several authors coupled with their gorgeous book covers, as well as uplifting quotes and verses of scripture. Get your copy today at PelicanBookGroup.com.
~Candice Sue Patterson is the author of Bright Copper Kettles and Silver White Winters. Her debut novel How to Charm a Beekeeper’s Heart will release next year from Pelican Book Group. Candice lives in Indiana with her husband and three sons on a hobby farm. For more on Candice, visit her website at www.candicesuepatterson.com.