Bready or Not: Honey Oat Pie with a Cinnamon Pie Crust

This is a pie like none I have made before: like a gigantic chewy oatmeal cookie with a spiced crust, embodied with a refreshing zing of whiskey.

This Honey Oat Pie in a Cinnamon Pie Crust will blow your mind in the best of ways. Texture wise, it is moist and chewy without being soggy (be sure to use old-fashioned/rolled oats!).

Flavor-wise, you taste the toasted oats, a wonderful mix of warm spices, and the freshness of the whiskey. There’s only a tablespoon and a half in there but the flavor of the whiskey still comes through.

I used Jameson Irish Whiskey, in keeping with the origins of the original version of the recipe: the July/August issue of Bake from Scratch Magazine, my favorite food magazine these days.

I imagine you can omit the whiskey from the recipe without it being detrimental to the taste or texture, but I haven’t tried that myself.

This is a great pie to have for breakfast (the alcohol’s effect burns off in baking), or snack, or dessert.

PrintBready or Not: Cinnamon Pie CrustThis basic pie crust comes together quickly and would complement many sweet pie recipes. Mix up, chill the dough for at least an hour (or freeze for much later), and you can form the crust and go from there! This makes enough dough for ONE pie shell. Modified from Bake from Scratch Ireland Issue July/August 2020.Course Breakfast, DessertCuisine AmericanKeyword pieAuthor Beth CatoEquipmentfood processorpie plateplastic wrapIngredients1 1/2 cups all-purpose flour1 1/2 Tablespoons white sugar1 teaspoon kosher salt1 1/2 teaspoons ground cinnamon1/2 cup unsalted butter 1 stick, cold, cut into chunks3 Tablespoons ice water plus more if neededInstructionsIn a large food processor, pulse together the flour, sugar, salt, and cinnamon. Add the butter pieces. Pulse until they are almond-sized, then add the ice water. Pulse until mixture can form a ball, adding a touch more water if needed to make it cohesive.Turn out dough onto a lightly floured surface. Gently knead to shape into a disk. Tightly encase in plastic wrap and let chill in fridge for at least an hour, or up to a few days. Dough can also be frozen for up to two months.OM NOM NOM! PrintBready or Not: Honey Oat PieThis rich and chewy nut-free pie is like an oversize oatmeal cookie with a pleasant zing of whiskey. That’s right, whiskey. Modified from Bake from Scratch Ireland Issue July/August 2020.Course Breakfast, Dessert, SnackCuisine American, irishKeyword alcohol, oats, pieAuthor Beth CatoEquipmentpie plateparchment paperpie weightsIngredientssingle-layer pie crust1 1/3 cups old-fashioned oats also called rolled oats2/3 cup brown sugar packed1 1/4 teaspoons kosher salt1/4 teaspoon ground ginger1/8 teaspoon ground nutmeg1/2 cup light corn syrup6 Tablespoons unsalted butter melted1/3 cup honey1 1/2 Tablespoons Irish whiskey such as Jameson2 teaspoons vanilla extract4 large eggs room temperatureInstructionsPreheat oven at 400-degreesPrepare pie crustLet pie dough soften at room temperature for 10 to 15 minutes. Lightly flour a surface and roll out dough to a 12-inch circle and transfer it to a 9-inch pie plate. Press into plate to shape, crimping edges as desired. Freeze crust until firm, about 15 minutes.Drape a large piece of parchment paper over pie crust. Fill to the top with pie weights.Bake crust until edges are turning golden, about 10 to 15 minutes. Carefully remove weights and parchment paper.Bake crust an additional 10 minutes to set. Cover the edges with foil if it is getting brown too quickly. Set aside on rack to cool while the filling is assembled.Prepare fillingReduce oven temperature to 350-degrees.Line a rimmed baking pan with parchment paper. Place oats in pan.Bake them until they are lightly toasted, about 10 minutes, giving them a stir or two during. Set them aside to cool.Lower oven temperature again, this time to 325-degrees. Move the oven rack to the lower third of the oven.In a big bowl, mix together the brown sugar, salt, ginger, and nutmeg. Add the corn syrup, melted butter, honey, whiskey and vanilla, making sure to scrape the bottom of the bowl. Add eggs one at a time, stirring well after each addition, and end by incorporating the oats until they are coated. Pour everything into the parbaked crust.Bake until the filling is set and slightly puffed, about 40 minutes. Check on the pie about halfway and cover the edges the foil if they are getting too brown. The done pie will register at 200-degrees if checked with an instant thermometer.Let pie cool completely on rack before slicing in. Store covered by foil in the fridge or at room temperature. Keeps for several days.OM NOM NOM!