I don’t know if it’s cabin fever, post-holiday depression, or jitters about all the drama unfolding in our nation’s capital, but the world seems to be a trifle cranky this week.
The reason I think so is because I got an email on Wednesday from a reader who, after last week’s post about presidents and pies, gave me a good scolding for stepping out of line and mentioning the pie preferences of our now former president. He didn’t like it at all, and if I didn’t straighten up and stop mixing pie and politics, bub, he might just seek his pie advice elsewhere.
The nerve of me.
In the spirit of conciliation, this week’s pie is not politically connected or motivated, nor does it need a lobbyist to garner votes; one bite and you’ll be sold on this incredibly delicious Butterscotch Oatmeal Pie.
I’d be lying if I told you that the timing of an oatmeal pie was totally random and without design. But in fact I had a doctor’s appointment on Tuesday and I wanted to bend the arc of truth in my direction as far as possible when he asked me if I was sticking to my heart healthy diet, which of course he did.
Yes indeed, doc, I told him. And I’ve been eating a ton of oats. You’d be proud of me.
Somehow I forgot to mention the fact that the oats in question had ended up in a thick, gooey, oatmeal cookie-like pie, in the company of butter, eggs, sugar, and several other items I would no doubt get another scolding for. I think I also forgot the part about how the butter pecan ice cream happened to make an appearance on top.
I don’t say this often, but I hope you won’t change a thing about this pie recipe, even though I’ve done just that (see Another Note below). It’s that’s good – oat-pecan crunchy on top, with a soft butterscotch filling that puts any pecan pie to shame. I hadn’t made this in quite some time – a casualty of always working on new recipes and new projects – so I was thrilled to rediscover this gem, like visiting with an old friend I hadn’t seen in years.
So please: if you’re feeling a bit cranky or frayed around the edges, or just plain in the mood for some rollicking good pie fun that’ll bring a smile to your face, make this one. You deserve it. And you’ll love it, too.
NOTE: Among the many other emails I received this week, here’s one I’d like to share: “I have tried two types of crust and two of your recipes (from your No-More-Tears Pie Pastry Course.) Your course is fantastic. I have had very successful pies and doughs. I highly recommend your course. Thank you so much.”
ANOTHER NOTE: This recipe previously appeared on The Pie Academy website, but since I’ve made a few changes – and you may have missed it the first time – I thought it was worth featuring it again here.
PASTRY NOTE: Feel free to use any favorite single-crust pie dough recipe for this pie. I recommend the Good Basic Pie Dough, the Food Processor Pie Dough, or another dough in this collection. (Click on the Table of Contents tab at the top of this page to find others.)