Walnut Oat Pie Food
PUMPKIN PIE WITH WALNUT-OAT STREUSEL TOPPING
The delicious walnut streusel topping sets this pie apart from other pumpkin pie recipes! You can adjust the spices to taste. Prep time does not include making the pie pastry. Use a deep-dish 10-inch pie plate for this.
Provided by Kittencalrecipezazz
Categories Pie
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Set oven to 375 degrees (set oven rack to bottom position).
- To make the topping; in a bowl combine all the ingredients, then mix until crumbly; set aside.
- For the pie; in a large bowl mix together the sugars, flour, cinnamon, nutmeg, salt and ginger; add in the pumpkin puree, evaporated milk and eggs; whisk until well blended.
- Pour the mixture into unbaked pie shell; sprinkle the prepared streusel evenly over the filling.
- Bake bottom oven rack for about 35-40 minutes or until center barely jiggles when the pan is gently shaken.
- Set on a rack for about 2 hours, then cut into wedges.
Nutrition Facts : Calories 676.3, Fat 31.8, SaturatedFat 11.6, Cholesterol 107.3, Sodium 520.8, Carbohydrate 89.8, Fiber 3.6, Sugar 53.6, Protein 12.1
OAT-NUT PIE CRUST
Another recipe from The Planet Organic Market Cookbook, this recipe is made with all organic ingredients; use organic where you can. From the recipe, "This crust is a treat unto itself and is much easier to make than a pastry pie crust."
Provided by Katzen
Categories Dessert
Time 1h25m
Yield 1 9" pie crust
Number Of Ingredients 9
Steps:
- 1. Preheat the oven to 350°F.
- 2. Bake the almonds and walnuts or pecans on separate baking sheets until they are fragrant and toasted: about 8 minutes for pecans or walnuts, 10 minutes for almonds. Remove from the oven and set aside to cool. Raise the oven temperature to 375°F.
- 3. Grind the oats in a blender or food processor until they become a coarse meal. Empty into a large mixing bowl.
- 4. Grind the almonds and walnuts or pecans into a coarse meal and add to the oats, along with the flour and salt.
- 5. In a small bowl, whip together the oil or butter, maple syrup, vanilla and water. Add to the oat-nut mixture and mix well. Allow the mixture to sit for 10 minutes in the refrigerator.
- 6. With cold, wet hands, press the crust mixture into a well- oiled tart or pie pan. Bake for 8 to 10 minutes or until barely golden brown.
- 7. Set aside to cool. Then add pie filling and bake for additional 30 to 35 minutes.
OATMEAL - NUT CRUST!
This is a wonderful, healthy, fool-proof crust, that I have had for many years (20 at least). I use it for my Pumpkin Pie in the Fall.
Provided by Koechin Chef
Categories Dessert
Time 10m
Yield 1 Pie, 1 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F.
- Spread oats in a large shallow pan and bake for 10 minutes to toast.
- Toss with sugar, nuts and melted butter.
- Press over bottom and up sides of 9-inch pie pan. Refrigerate while preparing your filling. Bake like any pie with a "regular" crust would require.
Nutrition Facts : Calories 1519.5, Fat 117.3, SaturatedFat 44.5, Cholesterol 162.5, Sodium 456.4, Carbohydrate 105.3, Fiber 13.2, Sugar 43.1, Protein 25.5
OLD-FASHION OATMEAL PIE
This great pie recipe goes back over 100 years. The recipe came from my grandmother's grandmother who was living in Charleston, South Carolina during the 1860's. Family history has it, that during the Civil War, since pecans were in short supply in the South, oatmeal was substituted for the traditional pecan pie and the results were astonishing. Now served at every family gathering since that time.
Provided by Steven L.
Categories Pie
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Beat eggs until frothy.
- Combine sugar, flour, cinnamon and salt in a small bowl.
- Add eggs; mix well.
- Add corn syrup, melted butter, and vanilla.
- Mix oatmeal.
- Pour into uncooked shell.
- Bake for 45 minutes.
OATMEAL NUT PIE CRUST
I just found this recipe in an old band bosters cookbook and placing it here for sharing and later use. The recipe mentions that it is a good substitute for graham cracker crust. It sounds good to me and might be a good alternative for cream pies or maybe even dutch apple or cherry.
Provided by MI Mitten
Categories Dessert
Time 15m
Yield 1 9inch pie
Number Of Ingredients 6
Steps:
- Preheat oven to 350F.
- Toast oatmeal in a shallow pan for 10 minutes to brown, watch carefully.
- Remove from oven and in small mixing bowl combine oatmeal with remaining ingredients.
- Press into 9-inch pie plate.
- Fill with desired filling and bake or bake crust empty for later use.
ENGLISH WALNUT PIE
My grandmother's Woman's Club would hold bake sales, and this pie was always a hit. Hope you enjoy it.
Provided by Vivian
Categories Desserts Pies Vintage Pie Recipes Walnut Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Beat the eggs in a large bowl. Mix in sugar, salt, vanilla, and corn syrup. Melt the butter and whisk it into the egg mixture. Stir in the nuts. Pour filling into pie shell.
- Bake in preheated oven for 10 minutes. Reduce heat to 300 degrees F (150 degrees C), and continue baking for 35 to 45 minutes.
Nutrition Facts : Calories 453 calories, Carbohydrate 55.9 g, Cholesterol 85 mg, Fat 24.6 g, Fiber 1.2 g, Protein 5.6 g, SaturatedFat 7.5 g, Sodium 306.4 mg, Sugar 28.6 g
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- Make In Advance Walnut Crust. This pie crust is so delicious, and it’s the perfect option for a unique twist on a cheesecake base. It’s also great for those who are on the go a lot because it can be made as long as 2 months before use.
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- Walnut Pie. So this is more of a walnut pie recipe than it is a walnut crust, but it’s just so delicious that I couldn’t keep it off the list. A delicious crumbly pastry is filled with gooey sauce and crunchy walnuts and it’s soul-warming comfort food.
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From tastecooking.com
- PREHEAT THE OVEN: Arrange an oven rack in the center position and preheat the oven to 400°F.
- TOAST THE NUTS AND SOME OF THE OATS: Scatter the walnuts and 3 tablespoons of the oats on a sheet pan and toast until the walnuts are golden brown and fragrant, 7 to 10 minutes, tossing halfway through.
- PORTION THE DOUGH: Remove the dough from the refrigerator and unwrap. You will need two-thirds of the total dough for this slab pie, so use a knife or bench scraper to slice off about one-third of the dough.
- ROLL OUT THE DOUGH: Let the dough sit at room temperature for a minute or two to soften slightly, then place it on a lightly floured surface. Use a rolling pin to beat the dough all across the surface to make it more pliable.
- LINE THE QUARTER-SHEET PAN: Roll the pastry onto the rolling pin, then unroll it onto a 13 × 9-inch sheet pan, centering it so you have equal overhang along all four sides.
- PARBAKE THE CRUST: Freeze the pan until the dough is very firm, 10 to 15 minutes, then prick the dough in several places across the bottom of the pan with a fork to prevent it from puffing up as it bakes.
- CONTINUE BAKING THE CRUST: Very carefully use the overhanging foil to lift the pie weights out of the crust and set them aside. Return the sheet pan to the oven and bake until the crust is golden brown across the bottom, 25 to 30 minutes longer, then remove it from the oven.
- COOK THE BUTTER AND REMAINING OATS: In a small saucepan, combine the butter and remaining ½ cup (1.4 oz / 40g) oats and cook over medium heat, stirring occasionally with a heatproof flexible spatula, until the butter is melted.
- ADD THE CREAM: Slowly add the cream to the saucepan, stirring constantly (be careful, it will sputter aggressively at first). Once all the cream is added, bring the mixture to a simmer over medium-low heat and cook, stirring constantly, until it’s thickened to the consistency of a loose porridge, about 2 minutes.
- MAKE THE FILLING: In a large bowl, whisk together the whole eggs, egg yolks, brown sugar, maple syrup, vanilla, salt, and cinnamon until the eggs are broken up, then whisk vigorously until the mixture is completely smooth and streak-free.
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