| Level: | Intermediate |
| Total: | 1 hr 50 min |
| Prep: | 30 min |
| Cook: | 1 hr 20 min |
| Yield: | 1 pie |
Ingredients
- 3 cups oats
- 1 cup slivered almonds, chopped
- 3/4 cup powdered sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- Dash salt
- 1/2 cup butter, softened or melted
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/4 cup lemon juice
- 1/4 cup butter
- 1 teaspoon maple flavoring
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- Dash, salt
- 3 Granny Smith apples, peeled, sliced
- 3 Anjou pears, peeled, sliced
- 1 (8-ounce) package cream cheese
- 1 tablespoon heavy cream
- 1 (14-ounce) package individually wrapped caramels
- 1 can evaporated milk
Instructions
- Oatmeal Crust Preparation: Preheat oven to 350 degrees F. Combine oats, almonds, powdered sugar, flour, cinnamon and salt in a bowl. Stir in butter. Grease/spray a 9-inch pie pan. Press half of oatmeal mixture into bottom and up sides. Take remaining half of oatmeal mixture and spread it out onto a greased cookie sheet as if making 1 large cookie. Bake for 20 minutes or until golden brown. Set aside to cool while making pie filling.
- Apple-Pear Cream Filling Preparation: In a saucepan, whisk together sugars, lemon juice, butter and maple flavor over medium heat. In a small mixing bowl, combine flour, cornstarch, cinnamon and salt and sprinkle into sugar mixture in saucepan. Mix in sliced apples and pears. Cook for about 8 to 10 minutes until mixture starts to thicken. Remove from heat. Using an electric mixer, whip cream cheese and heavy cream until smooth. Stir cream cheese mixture into warm apple mixture until well incorporated. Pour filling into prepared pie crust.
- Assembly: Take baked large “oatmeal cookie” and crumble it into small chunks. Sprinkle oatmeal crumble onto pie filling, covering it almost completely. Bake for 50 minutes to 1 hour at 375 degrees F. Cool at least 30 minutes. While pie is cooling, prepare caramel sauce.
- For Caramel Sauce: Unwrap caramel candies. In the top of a double boiler, melt the caramels in the evaporated milk, stirring constantly until the sauce is smooth and pourable. Pour caramel sauce in a zigzag pattern over cooled pie. May serve with whipped cream or ice cream, if desired.
Nutrition Facts
| Serving Size | 1 of 18 servings |
| Calories | 469 |
| Total Fat | 21 g |
| Saturated Fat | 10 g |
| Carbohydrates | 65 g |
| Dietary Fiber | 6 g |
| Sugar | 38 g |
| Protein | 9 g |
| Cholesterol | 43 mg |
| Sodium | 143 mg |
| Serving Size | 1 of 18 servings |
| Calories | 469 |
| Total Fat | 21 g |
| Saturated Fat | 10 g |
| Carbohydrates | 65 g |
| Dietary Fiber | 6 g |
| Sugar | 38 g |
| Protein | 9 g |
| Cholesterol | 43 mg |
| Sodium | 143 mg |
Reviews
The pie was delicious, but the caramel sauce was a disaster. It never thickened up, so was much too runny to drizzle over the top. I found a different caramel recipe and made that, which was far superior. I would make this pie again, because the end result was very tasty—I would just make (or buy) a different caramel sauce.
This is a delicious pie and well worth the prep time. My family and friends love it, and ask for it as we put together the Thanksgiving menu. The Caramel Sauce makes it go from delicious to decadent.
This is an excellent pie! Little time consuming but sooo worth! Not only is it awesome when it is still warm, but it is awesome the next day cold for breakfast! It’s healthy right with the apples and pears and oats? Such a good pie!
This pie was fairly simple to make and the flavor was wonderful. The only real complaint I have is that the “crust” doesn’t mix well with dentures. My family loved it almost as much as my personal signature pie.