Oatmeal Pie with Apricots

Dessert

Recipe courtesy of Chef Amy Lemon, Emeril's Delmonico, New Orleans, LA

Serves 8 to 12

Ingredients: 

 

  • 1 1/2 cups flour
  • 3 sticks of butter, at room temperature, in all
  • 1/2 cup sugar
  • 3 eggs, in all
  • 1/4 cup molasses
  • 1/2 cup brown sugar
  • 3/4 cup oats
  • 1 cup toasted pecans, chopped
  • 1/2 cup corn syrup
  • 3/4 cup heavy cream
  • 1/2 teaspoon vanilla
  • zest of 1 orange
  • 1/4 teaspoon salt

Apricot Topping

  • 1 cup dried apricots
  • 1 lime, zested and juiced
  • 1 orange, juiced
  • 1 vanilla bean, scraped
  • 1 1/2 cup sugar
  • 1/4 cup water

Caption

RECIPE NAME 

Video of Cooking Demonstration Available

Method: 

Dough:
Using a large kitchen mixer with a paddle attachment, cream 2 sticks of butter and sugar.
Add 1 egg, then flour and paddle until dough forms.
Chill dough in refrigerator for 1 hour.
Remove from the refrigerator and roll out to cover a 9-inch tart shell.
Let tart shell chill in the refrigerator for another 15 minutes, then bake at 350°F until almost golden.

Filling:
Mix remaining stick of butter, 2 eggs, molasses, brown sugar, pecans, corn syrup, heavy cream, vanilla, orange zest, and salt together.
Pour into baked tart shell and bake at 350°F until set.

Apricot Topping:
Place apricots, lime, orange, vanilla, 1 1/2 cup sugar, and water in a saucepan and bring to a boil.
Reduce heat and let simmer for 10 minutes.
Top warm or room temperature pie with the apricots and a scoop of vanilla ice cream or frozen yogurt

Louisiana Recipes Weekly



 

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