OLD CLIFTON OATMEAL PIE

While working one evening this holiday season at the Clifton Winterfest Shoppe, I was asked if I made "Oatmeal Pie", "the kind like Clifton Mill used to make". I had never heard of an Oatmeal Pie so I had to be honest, but added that I would do my very best to look it up, find a recipe and make one for the Winterfest Shoppe. I was very amused to find out that this recipe is OLD, I mean Civil War old. Pecans were an expense that even now some bakers just can't justify for Pecan Pie. Have you ever had Pecan Pie and wondered "where are the pecans"? It's like Chicken Noodle Soup from a can and you're like, "oh hey, lucky me, it's a piece of chicken". I have had Pecan Pie where it's all corn syrup, brown sugar and about 10 pecans, 1 per top of the pie. Very disappointing, but once you price those cute little brown nuts, you realize why it's the way it is. So, to get on the with story, pecans were very pricey and so, like with many staples, bakers turned to making a pie with less expensive ingredients to "fool" their customers and family members (similar to Mock Apple Pie with crackers ....). This is a delicious pie and that's why I thought it deserved to be in our 52 must have dessert recipes. You'll think it's Pecan Pie ... honest!

Kitchen Equipment

9" deep dish pie plate or pan

OLD CLIFTON OATMEAL PIE serves 8 - 10

1 - 9" deep dish pie crust

4 eggs

1 c. sugar

2 T. flour

1 t. ground cinnamon

1/4 t. salt

1 c. light corn syrup

1/4 c. melted butter

1 t. vanilla extract

1 c. quick cooking oatmeal (uncooked)

1. Preheat oven to 350 degrees.

2. Beat eggs until frothy. Combine sugar, flour, cinnamon and salt in a medium bowl. Add eggs; mix well. Add corn syrup, melted butter and vanilla extract.

3. Mix in oatmeal. Pour into pie shell, bake for 45 minutes. Cool on cooling rack.