Oatmeal Raisin Cookie Pie
Votes: 1
Time: 1 hour 30 min.
Complexity: easily
Servings: 8 - 10
Complexity: easily
Servings: 8 - 10
Nutritional value per serving:
Calories 266, total fat 14 G., saturated fats 8 G., proteins 3 G., carbohydrates 34 G., fiber 1 G., cholesterol 52 mg, sodium 152 mg, sugar 24 G.
Calories 266, total fat 14 G., saturated fats 8 G., proteins 3 G., carbohydrates 34 G., fiber 1 G., cholesterol 52 mg, sodium 152 mg, sugar 24 G.
This pie, with a crisp, crumbly crust and a chewy, oatmeal-raisin cookie filling, is best served slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream. For the richest and most complex flavor, use several types of raisins in the filling—sweet and tart, light and dark. The most popular classic cookie nestled comfortably in a pie crust—what could be better?!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 chilled 22cm pie crust, or make your own dough according to your recipe
- 1 tbsp. premium flour + extra for working with the dough
- 3/4 cup light brown sugar
- 10 tablespoons unsalted butter, room temperature
- 1 large egg
- 2 tsp vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 tsp freshly grated nutmeg
- 1 cup rolled oats + extra for sprinkling
- 3/4 cup dark and/or golden raisins
- Vanilla ice cream or sweet whipped cream, with sugar
We recommend
Recipes with similar ingredients: eggs, brown sugar, rolled oats, raisin, nutmeg, cinnamon
Cooking the dish according to the recipe:
- Position a rack in the middle of the oven and preheat the oven to 175°C.
- On a lightly floured work surface (or between two sheets of floured parchment paper), roll the dough into a 30cm circle. Place the dough in a 22cm glass pie pan and flute the edges, if desired. Refrigerate for 30 minutes.
- Line the pie crust with foil, fill it with pie weights, and bake until the edges begin to brown, about 15 minutes. Remove the foil and weights and continue baking until the crust is golden brown, about 10 more minutes. Cool completely on a wire rack, about 15 minutes more.
- Combine the sugar, butter, egg, flour, vanilla extract, cinnamon, nutmeg, and 1/4 teaspoon salt in a food processor. Process until smooth. Add the oats and raisins and pulse a few times to chop the raisins.
- Spoon the filling into the prepared pie crust and spread it evenly. Bake until the top is deep golden brown and a knife inserted into the center comes out clean, 35-40 minutes. Cool on a wire rack for at least 1 hour if serving warm, or let cool completely and serve at room temperature. Top with a scoop of ice cream or a dollop of whipped cream.
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