Amish Oatmeal Pie
intro
A cozy, spiced vintage Amish pie with chewy caramelized oat filling, a budget-friendly nut-free alternative to pecan pie, perfect for homestyle gatherings.
Ingredients
Steps
Prep oven and crust
Preheat your oven to 350°F (175°C) with a rack positioned in the middle. Unroll the 9-inch unbaked pie crust and press it firmly into a standard 9-inch pie dish, crimping the edges decoratively if desired; set aside.
Melt and cool butter
Place 6 tablespoons (85 grams) of unsalted butter in a small microwave-safe bowl, heat in 30-second increments at 50% microwave power until fully melted (about 1 minute total), then set aside to cool for 5 minutes so it does not cook the eggs when mixed.
Combine wet ingredients
In a large 3-quart mixing bowl, whisk the 2 beaten room-temperature eggs, 3/4 cup (180ml) whole milk, cooled melted butter, and 1 teaspoon (5ml) vanilla extract together until fully smooth, with no streaks of egg remaining, about 1 minute of steady whisking.
Mix in dry ingredients
Add the 3/4 cup (150g) packed light brown sugar, 1 cup (90g) old-fashioned rolled oats, 1 teaspoon (2g) ground cinnamon, and 1/4 teaspoon (1.5g) fine salt to the wet mixture. Stir with a wooden spoon for 45 seconds until all ingredients are evenly coated and no dry pockets of sugar or oats remain.
Fill and bake the pie
Pour the entire oat filling mixture into the prepared pie crust, spreading it evenly with a silicone spatula. Place the pie dish on a rimmed metal baking sheet (to catch any bubbling drips) and bake for 45 minutes at 350°F (175°C), until the edges are fully set and the center jiggles only slightly when the dish is gently nudged.
Cool pie before serving
Remove the pie from the oven using oven mitts and transfer it to a wire cooling rack. Let it rest for 30 minutes at room temperature to allow the filling to set fully before slicing into 8 equal wedges to serve.
Tips
2.If your pie crust edges start to brown too quickly (before the 35-minute mark of baking), cover the edges loosely with a strip of aluminum foil to prevent burning.
3.For a classic Amish serving suggestion, top each slightly warm slice with a dollop of unsweetened freshly whipped cream or a small scoop of vanilla bean ice cream.
OMG this pie is SO good! I made it for our church potluck last Sunday and every single slice was gone before I even got back to the dessert table. The chewy oat filling tastes like a warm, cozy chocolate chip cookie in a pie crust, total game changer. 10/10 will make again for Thanksgiving!
Super easy recipe, but mine came out a little runny in the middle? I followed the 55 minute cook time exactly, maybe my oven runs hot? It was still jiggly after baking, but tasted amazing though, even the goopy parts!
My kids loved it! I swapped the regular milk for oat milk because that's all we had in the fridge, and added a handful of butterscotch chips on top before baking. It was chef's kiss. Perfect after-school treat with a glass of cold milk.
As someone who can barely make boxed mac and cheese without burning it, I was shocked how easy this was to pull off! No fancy ingredients, no complicated steps, just mix, pour, bake. I brought it to my friend's fall dinner party and everyone asked for the recipe. Total win!
Wait, does this actually taste like pecan pie without the pecans? I have a tree nut allergy in my house so I've been looking for a substitute forever. If it's got that chewy, caramel-y vibe I'm gonna scream.
Made this for our family dinner after Sunday football, and my picky teen who hates all "old people recipes" went back for seconds. I added a little cinnamon and a dash of nutmeg to the filling to give it extra warmth, so good.
Obsessed with how cheap the ingredients are! Oats, sugar, eggs, pie crust - all stuff I usually have in my pantry already. No fancy expensive nuts or gourmet chocolate needed, perfect for when I need a last minute dessert and don't want to run to the store.
This was the first pie I ever made completely from scratch (I even made the crust myself!) and it turned out perfect. The top got that nice crispy, crackly sugar layer and the inside was soft and chewy. Served it warm with vanilla ice cream, absolute heaven.
Wait, how well does this keep? I'm thinking of making it on Sunday for meal prep to have little slices as sweet treats throughout the week. Will it stay good in the fridge?
Has anyone tried making this with a gluten-free pie crust? My sister has celiac so I want to make this for our family Thanksgiving but don't want to mess it up.
I've been making Amish oatmeal pie for 40 years, and this recipe is exactly the one my neighbor from Lancaster County gave me back in the 80s! It's so nice to see it getting love online, it's such a humble, delicious dessert that never gets old. Brings back so many good memories.
I thought this was going to be too sweet for my taste, but the balance is perfect! The oats cut the sweetness of the caramel filling just enough, so it doesn't leave that cloying sugary aftertaste some pies have. I might cut the brown sugar by a tablespoon next time just for my preference, but it was still amazing as written.
Made this for our ranch crew after a long day of moving cattle, and even the guys who say they "don't like sweet stuff" cleaned the whole pie plate. Hearty, filling, tastes like home. I added a handful of chopped walnuts to half the pie for the folks who like a little crunch, worked like a charm.
Wait, do I need to use old-fashioned oats for this, or will quick oats work? I only have quick oats in my pantry right now and I don't feel like making a grocery run.
Brought this to my office potluck yesterday and three different people emailed me asking for the recipe before I even left work. It's so easy to transport, doesn't get soggy, and tastes just as good room temp as it does warm. Total potluck MVP recipe, bookmarking this forever.
I added a half cup of semi-sweet chocolate chips to the filling before baking, and oh my GOD it was incredible. Tasted like a giant, warm oatmeal chocolate chip cookie pie. My only complaint is that I ate two slices for breakfast yesterday and I have zero regrets.
I made this for my kid's fall bake sale at school, and we sold out in 15 minutes! People were coming back asking if we had more slices even after we packed up. It was easy to cut into neat slices for serving, and it was a total hit with kids and parents alike. Will definitely be making this for every bake sale from now on.
Wait, is this supposed to have a similar texture to chess pie? I love chess pie but always thought it was too finicky to make, this seems way more straightforward.
We've been testing new pie flavors for our small town diner menu, and this one is going on the permanent menu next week! Customers who tried the test slices said it reminds them of their grandma's cooking, which is exactly the vibe we're going for. We're serving it warmed with a scoop of salted caramel ice cream, and people are losing their minds over it.