I got this recipe from "The Natural Gourmet" by Annemarie Colbin. I like to alternate the grains I use in cooking, so I liked the fact that this pie was wheat-free. It is also (for those keeping track) refined sugar free. At first I questioned the fact that the recipe tells you to use whole rolled oats, but it gives the finished product a rustic feel and taste that I personally enjoyed. Remember, use real maple syrup, not pancake syrup. And preferably use grade B syrup. I wasn't sure what to put for prep time, if you think you know, feel free, but a lot of the prep is done while other things are cooking.