Author Notes
I like to use a shortbread crust, either store bought or make your own, this recipe will fill a 9 inch pie crust. —Brian Armstrong
Ingredients
- Vanilla Walnut Oatmeal
-
1 cup
Quick oats
-
1/2 cup
Walnuts
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2 cups
Whole Milk
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1 teaspoon
Real Vanilla Extract
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1 tablespoon
Brown Sugar
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1
9 inch shortbread pie crust
- Berry Glaze
-
2 cups
Fresh blueberries, rinsed
-
2 cups
Fresh raspberries, rinsed
-
1 cup
Sugar
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2 teaspoons
Lemon juice
-
4 tablespoons
Corn starch
Directions
-
Preheat oven to 350f.
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Raspberries:
Add 1/2 cup sugar to a medium fry pan, cook over medium heat for 1 min & stir with spatula, add rinsed raspberries & stir as they cook down. Once a syrup begins to form, add 2 tbsp cornstarch, 1 tsp lemon juice & stir well. Once thickened, add to bottom of pie crust, evenly spreading over entire crust.
-
Oatmeal:
In a medium saucepan, combine all ingredients & cook over low heat, occasionally stirring. When oats begin to stick to your spoon, remove from heat & let sit. Once cooled, stir egg in & add to pie, on top of raspberries.
-
Blueberries:
Add 1/2 cup sugar to a medium fry pan, cook over medium heat for 1 min & stir with spatula, add rinsed blueberries & stir as they cook down. Once a syrup begins to form, add 2 tbsp cornstarch, 1 tsp lemon juice & stir well. Once thickened, add top of oatmeal, spreading evenly over entire pie.
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Bake at 350f for 30 minutes. Let cool for 15 minutes, cook, serve & enjoy.
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