Maple Pump­kin Slab Pie with Brown Sugar Oat­meal Crumb


Serv­ings: 16 to 18 (18-by-13inch pan) IN­GRE­DI­ENTS Home­made pie dough FOR FILL­ING:

1½ cups brown sugar 2 ta­ble­spoons cin­na­mon 1 tea­spoon salt ¾ tea­spoon ground gin­ger ¼ tea­spoon ground cloves 3 eggs 2½ cups canned pump­kin 2 cups evap­o­rated milk 1 ta­ble­spoon maple ex­tract

For crumb top­ping:

1 cup brown sugar 1 cup flour 1½ tea­spoons cin­na­mon ½ cup (1 stick) but­ter, cold, cubed

¾ cup rolled oats


Pre­heat your oven to 350 de­grees. Pre­pare your 18-by13-inch pan by spray­ing with oil and set aside. Roll out your pie dough into a 20-by15-inch rec­tan­gle, leav­ing enough dough to go up the side of your pan. Af­ter you have your pie dough rolled out, place the dough in your pan. Roll the edges of the dough un­der un­til it meets the edge of the pan. Set aside.

To make the fill­ing, com­bine brown sugar, cin­na­mon, salt, ground gin­ger and ground cloves in a medium bowl. In a sep­a­rate bowl, whisk un­til com­bined eggs, canned pump­kin, evap­o­rated milk and maple ex­tract. Fi­nally whisk the dry in­gre­di­ents into the wet un­til com­bined. Pour the bat­ter into your pre­pared pan and top with crumb top­ping

To make the crumb top­ping, mix brown sugar, flour and cin­na­mon. Cut in the but­ter into the flour mix­ture un­til it re­sem­bles coarse crumbs; it will go from a light brown to a golden brown color and have a slight wet­sand tex­ture when prop­erly mixed. Add oats and mix un­til com­bined.

Bake for 35 to 40 min­utes un­til the pie is set and the crust is golden brown. Re­move from oven and cool com­pletely be­fore en­joy­ing!

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