Total Time
55mins
Prep 5 mins
Cook 50 mins

Got from The Natural Gourmet by Annemarie Colbin. I don't normally like Pecan Pie, but I like this. There is also a Kuzu filling that goes with this crust, I'll post the recipe for that if I ever try it. Maybe having rolled oats isn't completely whole grain from some viewpoints, but I'd rather have that than refined wheat flour. This recipe is also refined sugar free. I've made this recipe in a 9-inch regular pie plate, and it comes out fine.

Ingredients Nutrition

Directions

  1. Preheat oven to 325 F.
  2. Oil a 9 inch deep-dish pie plat or line it with parchment paper.
  3. In a blender or food processor, grind the rolled oats to flour.
  4. If you're using a blender, pulse the oats, shaking or hitting the side of the pitcher to make sure all of the oats are being ground.
  5. Combine the butter or oil, with the maple syrup and salt.
  6. In a bowl, blend both the oat and wheat flours.
  7. Add to liquid ingredients and blend throughly with a fork until you have a soft dough.
  8. Press evenly into the prepared pie plate.
  9. I recommend starting in the center and pressing out.
  10. Make sure you press in the"corners" of the pie plate as dough tends to accumulate there.
  11. Bake in pre-heated oven for 10 minutes.
  12. If you want, you could bake up to this point, finishing the pie the next day.
  13. Heat the oven to 350 F.
  14. Toast the pecans on a cookie sheet for 10 minutes.
  15. While pecans are toasting, whisk together the eggs, vanilla, maple syrup and salt.
  16. When pecans are done lower the oven temperature to 325.
  17. Stir nuts into the liquid ingredients, and pour into baked pie shell.
  18. Bake in 325 oven for 30 minutes until set.
  19. Allow to cool to room temperature before serving.