By: Janet Gill, Canton, Ohio | Runner Up, Old Mill Recipe Contest 2020 |
“The history of this pie goes back a long way, and the pie was popular when pecans were unavailable or too expensive for many, as in wartime. As this pie bakes the oats rise to the top. I use The Old Mill Thick Rolled Oats which form a delicious and chewy top to the pie. I also replace the usual corn syrup in oatmeal pie with honey. I add tart dried cherries and sliced almonds for a little extra texture. Dried cranberries are a good substitute for the cherries if you prefer.”Print
Cherry Honey Oatmeal Pie
- Prep Time: 10 minutes
- Cook Time: 45 to 50 minutes
- Total Time: 55 to 60 minutes
- Yield: 8 servings 1x
- 3 large eggs
- ¾ cup honey
- 1 cup light brown sugar
- 2 tablespoons The Old Mill Plain Unbleached Flour
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- 4 tablespoons butter, melted and cooled
- 1 teaspoon vanilla extract
- 2/3 cup The Old Mill Thick Table Rolled Oats
- 1/3 cup sliced almonds
- ½ cup dried cherries, cranberries, or raisins
- 1 unbaked deep-dish 9-inch pie shell
- Heat the oven to 350 degrees.
- Place the eggs, honey, and brown sugar in a large mixing bowl, and stir to combine or blend with an electric mixer on low speed. Add the flour, cinnamon, and salt. Stir to combine. Add the butter and vanilla and stir to combine. Fold in the oats, almonds, and dried cherries.
- Pour the mixture into the pie shell placed on a baking sheet. Place the pan in the oven.
- Bake until the filling doesn’t jiggle when touched and is deeply browned, about 45 to 50 minutes. Remove from the oven, and let the pie cool completely before slicing, about 2 hours. Serve with whipped cream or ice cream.