The more subtle flavors of raisin and oatmeal allow the maple to shine through, and a tinge of coconut adds a final unexpected note to this cozy combination. This pie is so simple to make, and it’s a great dessert for a chilly fall night. I recommend serving this with a scoop of cinnamon ice cream or a dollop of Maple Whipped Cream (page 194).
Recipe information
Yield
Makes one 9-inch pie, 6 to 8 slices (level: easy)
Ingredients
Crust
Filling
Preparation
Step 1
Preheat the oven to 375°F.
Step 2
To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Using your thumb and index finger, crimp the edges of the pie shell. Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Set the pie shell to the side while you make the filling.
Step 3
To prepare the filling, using an electric mixer on medium speed, combine the eggs, maple syrup, granulated sugar, brown sugar, milk, butter, and vanilla. Stir in the coconut, oatmeal, walnuts, and raisins. Place the oatmeal raisin filling in the pie shell, distributing it evenly.
Step 4
To bake, place the pie plate on a baking sheet and bake for 40 to 45 minutes. You can test the pie by inserting a knife into the center; when the knife comes out clean, the pie is done. Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1 hour before serving.
Step 5
Maple Oatmeal Raisin Pie is best served at room temperature. It can be stored in the refrigerator for up to 5 days.
