Oatmeal Pie

When I was a kid, one of my absolute favorite toys was the Fisher Price Kitchenette. I got it for Christmas one year, and I loved to play pretend House with it. It wasn't as sophisticated as the kitchenettes are these days, I had to use my imagination a lot (which wasn't a problem, I had an imaginery friend, so using my imagination was not a foreign thing to me). I distinctly remember always asking my dad what he wanted me to make him and he always had one answer:

Cherry Pie.

I've never actually made a cherry pie. I've made a few other pies, but I've always been intimidated to make a cherry pie, because it's my dad's favorite pie. I want it to be perfect. Well, his birthday is a week from today and I've decided this is the year. I'm going to make him a cherry pie.

Now, it's been awhile since I've made pie crust. So, I wanted to have a dry run this weekend, just to make sure my skills are up to par.

I recently flipped through our family cookbook and came across a recipe that sounded... really weird. Oatmeal Pie. It was my Grandma Young's recipe (although I never remember having it), and I asked my mom about it and she said that it was very, very good.

I already had all the ingredients and thought... what the heck, I'll give it a try.

I actually only made half a pie. I halved the pie crust recipe and halved the pie recipe and used a smaller dish to bake it and it turned out perfectly! The pie crust was perfect. Flaky, but tender. And the pie... well, it's a little hard to describe, but I kind of think of it as a poor man's pecan pie. It has the texture and flavor of a pecan pie (which is my favorite pie), but, it has a thicker, heartier feel to it. It's delicious and I think next time, I'll add some cinnamon to the pie and maybe use brown sugar instead of granulated sugar and see how it turns it. Delicious.

I now think I'm ready to tackle the cherry pie this weekend!

mmmmm.... see that flaky crust and the thick, creamy filling?
Yum!

Pie Crust

Courtesy of Emeril

Yield: 1 crust

1 1/2 cups plus 2 tbsp of all purpose flour

1 tbsp of sugar

1/2 tsp salt

1 stick cold unsalted butter, cut in 1/4 inch pieces

2 tbsp solid vegetable shortening, cold, cut into pieces

3 tbsps of ice water

Sift the flour, sugar, and salt into a large bowl. Using your fingers or a pastry cutter, work in the butter and shortening till the mixture resembles coarse crumbs. Add 2 tbsps of ice water and work with your fingers until the water is incorporated and the dough comes together. Add more water as needed to make a smooth dough, being careful not to over mix. Form the dough into a disk, wrap tightly in plastic wrap and place in the fridge for at least 30 minutes before using.

Oatmeal Pie

Recipe courtesy of Veachel Young

2 eggs, slightly beaten

1 stick of butter, melted

2/3 cup corn syrup

2/3 cup uncooked Oats (I used quick, but I think regular would be better)

1/4 tsp salt

1 tsp vanilla

2/3 cup nuts

2/3 cup sugar

1 unbaked pie shell

Mix all ingredients well and pour into pie shell.

Bake for one hour at 350 degrees.