Oatmeal Grape Pie

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This pie was first created during Sunday Night Pie Nights, by Laura and David, in October 2006. It tastes much better than it sounds.


  • Pie crust
  • 3.5 cups oatmeal
  • 2.5 cups water
  • 0.3 brown sugar
  • 3 tablespoons maple syrup
  • 2 cups grapes, sliced in half
  • dash of cinnamon



We used a half recipe of pie crust, to be found on approx page 885 of The Joy of Cooking, with the subsitution of cold butter for shortening. Be warned: this recipe, as stands, will produce two pie crusts, and if you don't halve it, you will end up with an extra crust that you need to create a pie for, which was the impetus for this pie, created mostly with leftover FAC supplies (hence the oatmeal). So cut it in half. Bake crust at about 350 degrees, until golden, or until you're sick of waiting for it to be done.


Add the oatmeal, water, cinnamon, and brown sugar to a large pot, and heat over medium heat. Cook until oatmeal is thick, adding more water if necessary. Add more brown sugar to taste. Remove from heat, and stir in syrup, again to taste. Stir in halved grapes.


Fill precooked pie crust with oatmeal grape mixture. Cook at 350 degrees until you think it's done. Browning and hardening of the top layer is a good sign. If impatient, remove whenever. Let cool before adding candles. If really really impatient, stick candles in halved grapes and set on pie. Important: do not put wax candles in hot pie, as candles will melt into pie. Serve to all those not too afraid.


We don't know how it should be stored, as it was eaten immediately. Perhaps it will keep well if refrigerated, but we doubt it.