Old Fashioned never goes out of style
I haven't made this pie in years simply because I forgot about it. My Grandmother Lola had it scratched out on a book marker I found many years ago. She was the Queen of Piemakers! Lola knew how to make the best pie crusts..but most likely I will have to blame her success on the lard she used. When you live on a farm, you use everything at hand. This pie is what Grandma made when she couldn't afford pecans...since it is reminiscent of a pecan pie.
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| Cooling...but not quick enough! |
I flip my cooling racks over. The rack legs make a very
convenient handles for placing and removing from a hot oven.
@@@@@ Now You're Cooking! Export Format
Oatmeal Pie
Pies
3 large eggs
2/3 cup sugar
2/3 cup corn syrup; dark
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup butter; melted
2/3 cup rolled oats
1 pie shell, 9 unbaked
Preheat oven to 350F.
Combine first six ingredients. Fold in oats and pour into shell. Bake for 50 minutes.
Notes: ©WHStoneman/LolaStoneman
Yield: 6 servings
** Exported from Now You're Cooking! v5.88 **
Oatmeal Pie
Pies
3 large eggs
2/3 cup sugar
2/3 cup corn syrup; dark
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup butter; melted
2/3 cup rolled oats
1 pie shell, 9 unbaked
Preheat oven to 350F.
Combine first six ingredients. Fold in oats and pour into shell. Bake for 50 minutes.
Notes: ©WHStoneman/LolaStoneman
Yield: 6 servings
** Exported from Now You're Cooking! v5.88 **
Bon Appétit and Enjoy
YOUR Wonderful World!
