Prep 10 mins
Cook 0 mins
This is a wonderful, healthy, fool-proof crust, that I have had for many years (20 at least). I use it for my Pumpkin Pie in the Fall.
- 1 cup uncooked rolled oats
- 3 tablespoons brown sugar
- 2⁄3 cup walnuts or 2⁄3 cup pecans, minced
- 1⁄3 cup butter, melted
- Preheat oven to 350°F.
- Spread oats in a large shallow pan and bake for 10 minutes to toast.
- Toss with sugar, nuts and melted butter.
- Press over bottom and up sides of 9-inch pie pan. Refrigerate while preparing your filling. Bake like any pie with a "regular" crust would require.
I made this with regular rolled oats (not quick cooking) and chopped pecans for my pecan pie. It complemented it nicely and it was hard to tell where the crust ended and the pie filling began. If you are making a 9" deep dish pie, then you will need 1 1/2 of this recipe. Very easy, tasty and holds its crispiness. Thanks!
Have to agree - this is a wonderful crust! When doing the fall apples I like to make up desserts for the freezer. Made a number of them using this great tasting crust - filled with my apple pie filler I was making at the time - topped with the streusel I use for Muffin Toppings ... made for a wow! Seems in using your lovely crust I created a whole new to us dessert - we loved every bite! Used pecans but am sure it would be equally good with the walnuts. Can see this making for a wonderful pumpkin pie! I do thank you - the teenager and his brother thank you! Added to my dessert collection - yes it's a keeper.