It’s a fact of life that nothing is so good that pure maple syrup doesn’t make it better.
And where I live, March is the time of the year when tree sap begins to flow and maple syrup is made.
It also just happens to be the time of the year when hens start laying again and eggs are plentiful.
Oatmeal pie is an extremely sweet pie.
So sweet in fact that some people can’t tolerate it.
But those who do enjoy oatmeal pie can never seem to get enough. Many compare this pie to pecan pie and there is a similarity. The oatmeal gives the pie the effect of ground nuts and the bottom of the pie is gooey.
What follows is a very old recipe from the 19th century.
The recipe was adjusted for modern cooks in 1966 by one of my personal cooking heroes, the late Beatrice Vaughan.
So if you’ve never tasted real oatmeal pie before, or are curious about 19th century Yankee cooking, here’s my recipe based on Mrs.Vaughan’s.
Old-Fashioned Oatmeal Pie
- ¼ cup of softened butter
- ½ cup of white cane sugar
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon ground cloves
- 1 cup pure maple syrup (corn syrup may be substituted but will not give the same flavor)
- 3 eggs beaten in one at a time
- 1 cup quick-cooking oatmeal
- 1 unbaked 9-in. pie shell
Cream the soften butter with the sugar. Add the salt, cinnamon and cloves and mix completely. Next stir in the maple syrup, and then beat in the eggs thoroughly one at a time. Stir in the oatmeal and pour into an unbaked pie shell. Bake in an oven for about 1 hour at 350F°. Cool completely before serving.
Serve with black coffee and a dollop of whipped cream if you’re really feeling decadent.
If you use anything larger than a standard 9-in pie shell you’ll need to double the recipe so that the pie filling fills the shell. I found that with a large or deep dish pie plate the filling is only about 1” thick and looks skimpy.
Beatrice Vaughan’s recipe uses only pure maple syrup. I’m sure because she was from Vermont, she would never have considered using anything else but pure Vermont maple syrup. I use 100% maple syrup from Northwest Pennsylvania or Ohio with good results. Maple syrup from New York or Canada also has a good reputation.
Some modern recipes for oatmeal pie use corn syrup. I’m sure the substitution came about due to the cost of pure maple syrup. If you use corn syrup or maple flavored pancake syrup the taste is not the same.