It’s that time of the season again. Everyone is preparing for Thanksgiving, and the cake, cookie and pie baking are in full swing! I mean, it’s simply not thanksgiving without many dessert options, right?
At my local bakery, they make a nut free “pecan pie”. My family has been buying it for years, and it’s always gobbled up (pun intended). We usually buy a few of them to put in the freezer so we can enjoy them throughout the year.
This year, I decided to recreate this family favorite. My oats and honey granola pie not only tastes very similar, but I (and my taste testers) thought it tasted even better! It has a wonderful warm maple flavor, with a nutty consistency from granola and oats. It’s perfectly sweetened with honey (no corn syrup here!), and has a delicious gooey filling!
It can be hard to break traditions for holidays like Thanksgiving. But I always like to make something a little different and youthful, and share it with my readers. This twist to the traditional pecan pie will surely satisfy your family’s sweet tooth with a textural and flavor upgrade.
The filling is super easy and self explanatory. For those of you who have never made pie crust before, I have THE BEST (and easiest) recipe!
Here are some photos of how I flute my crust.
First, place your chilled pie dough onto your floured work surface and roll the dough to fit a 9-inch pie dish. I roll the dough into a 12-inch circle so that there is enough dough to go up the edges of the dish and so I can trim and flute. When rolling out the chilled pie dough use gentle force with your rolling pin. Start from the center and work your way out in all directions, turning the dough with your hands as you go.
1. Transfer your dough to a greased pie dish by rolling the dough around your rolling pin and then unrolling it into your pie dish. Gently press the dough onto the bottom and up sides of the dish.
2. Trim the edge of the dough and tuck it under itself onto the flat rim of the pie plate.
3. Use the thumb of one hand as a base, and the forefinger and thumb on your other hand to crimp the crust.
Work your way around the entire crust. If you find a spot where the dough is too thin to work with, tuck a piece of scrap dough underneath. Pinch the patched area to seal it together and then crimp.
How easy does that sound!?
Another great bonus? With a few tweaks, this recipe can be made gluten free and nut free.
To make your own gluten free granola bars try the recipe HERE.
- For the Crust (Use gluten-free crust if making this recipe GF)
- 1¼ cups all purpose flour plus more for surface
- 1 tablespoon granulated sugar
- Pinch of kosher salt
- 1 stick cold unsalted butter or margarine, cubed
- 3 to 4 tablespoons ice cold water
- For the Filling
- ½ cup unsalted butter or margarine
- ½ cup packed brown sugar
- ¼-1/2 cup honey (depending on desired sweetness)
- 1 teaspoon vanilla bean paste, or pure vanilla extract
- ¼ teaspoon ground cinnamon
- 3 eggs
- 3 pouches Nature Valley Oats ‘n Honey crunchy granola bars (6 bars), crushed into small pieces
- ¾ cup old-fashioned oats (use gluten-free oats if making this recipe GF)
- For the Crust:
- In a food processor fitted with a metal blade, pulse together the flour, sugar and salt. Then add in the cold butter or margarine and pulse until the butter is the size of peas. Slowly add in the water, a little at a time. Stop adding water when the dough begins to form large clumps. I always use about 3 tablespoons of water and 1 more tablespoon in dry winter months.
- Transfer the pie dough to a floured work surface. The dough should come together easily and should not feel overly sticky. Form it into a ball and gently flatten the top, forming a disc. Wrap in plastic wrap and chill in the refrigerator for 1 hour.
- Once the dough has chilled, place it onto your floured work surface and roll the dough to fit a 9-inch pie dish. I roll the dough into a 12-inch circle so that there is enough crust to go up the edges of the dish and so I can trim and flute. When rolling out the chilled pie dough use gentle force with your rolling pin. Start from the center and work your way out in all directions, turning the dough with your hands as you go.
- Transfer your dough to a greased pie dish by rolling the dough around your rolling pin and then unrolling it into your pie dish. Gently press the dough onto the bottom and up sides of the dish. Trim the edge of the dough and shape to your liking. Place in the freezer while you make the filling. Preheat your oven to 350 degrees F.
- For the Filling
- In a small microwavable bowl, melt the butter or margarine. Pour the melted margarine into a larger bowl and mix in the brown sugar and honey. Whisk in the vanilla, cinnamon and eggs until well combined. Stir the crushed granola bars and oats into the mixture. Pour the filling into the chilled pie crust.
- Bake for 40-50 minutes or until the center is set. If your crust begins to brown too quickly, cover it with a pie saver or some foil.
- Cool for at least 30 minutes before serving. Serve warm or at room temperature.
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