This basically a pecan pie but without the pecans, which makes it the perfect pie for those who can't have nuts but still want the pecan pie experience. Toasted oats are mixed with brown butter and golden syrup for a chewy, perfect pie.
- 1 homemade pie crust, shaped into a disc and chilled*
Brown Butter Oatmeal Filling
- 175g Old Fashioned or Rolled Oats
- 115g butter, from the fridge
- 150g brown sugar
- 1 tsp salt
- 300g Golden Syrup
- 1 tsp vanilla bean paste
- 2 tsp apple cider vinegar
- 4 eggs, at room temperature
- Powdered Sugar to dust (optional)
- I like to make my pie crust the night before or at least 2 hours before to give it time to rest.
- Once the dough has rested, unwrap the disc and place on a lightly floured surface. Roll out to 1/4” (6mm) in thickness, turning the dough 45˚ often as you are rolling to keep it even. You want the circle to be slightly larger than your pie tin. Transfer to a 9” pie tin, and arrange to ensure that the dough is well settled.
- Trim the dough using scissors or a sharp knife, leaving about one inch excess around the edges. Gently tuck the dough under and onto itself, to give you a neat folded edge. Chill in the fridge for 15-20 minutes, then remove from the fridge and crimp as desired. Dock all over with the tines of a fork, then chill for a further 30 minutes, or freeze for 20 minutes or until solid.
- While the crust is in the fridge, preheat the oven to 425˚f / 220˚c. Cut a piece of parchment slightly larger than the pie dish. Line with the parchment paper and fill with pie weights or dried beans, filling right to the bottom of the crimps.
- Place the pie tin on a baking sheet, and place in the oven. Bake for 20 minutes, or until the edges are slightly golden brown. Remove from the oven, and remove the parchment paper and beans. Return to the oven and bake for a further 5-10 minutes, until evenly golden. (You want to blind bake this crust as it then bakes at a low temperature)
- Remove from the oven and allow to cool completely on a wire rack.
FILLING AND ASSEMBLY
- Preheat the oven to 350°f / 180°f. Spread the Oats on a sheet pan, and place in the oven. Bake, stirring occasionally, for 10-15 minutes, or until the oats are lightly golden brown.
- Reduce the oven temperature to 325°f.
- Place the butter in a medium saucepan, and place over medium heat. Cook until the butter has melted, and then continue to cook, swirling the pan often, until the butter foams and turns golden brown and nutty - this should take 3-4 minutes. Transfer to a bowl, allow to cool slightly.
- To make the filling, in a large bowl, combine the brown sugar, salt, and 75g (see Notes section below) of the cooled brown butter. Mix to incorporate with a whisk. Add in the golden syrup, vanilla bean paste, cider vinegar, and whisk to combine. Add eggs one at a time, whisking well between each addition.
- Add in the oats and combine with a rubber spatula.
- Place the par-baked pie onto a baking sheet. Pour the filling into the crust.
- Bake the pie for 55 minutes to an hour, rotating once during the baking process. You want to look for slightly puffed up edges and a centre that is firm to the touch but still has a little give.
- Allow to cool completely at room temperature. Dust with powdered sugar before serving.
You may notice that there are two quantities of butter in the recipe - the initial quantity of butter, then a second measurement in the method which is the quantity of brown butter. The larger initial quantity is to account for water loss when browning - read more about that in my FAQ.
If you are using the recipe scaling feature (2x or 3x) be aware that any quantities, measurements, pan sizes, and cooking times given in the method do not scale automatically - it's only the quantities in the Ingredient List that scale automatically.
Adapted from Four and Twenty Blackbirds Pie Book
Keywords: Oatmeal, pecan pie, pie, thanksgiving, fall, brown butter