Vermont Maple Oatmeal Pie

INGREDIENTS

1 sheet refrigerated pie pastry

4 eggs

1 cup sugar

3 tablespoons all-purpose 􀃸our

1 teaspoon ground Tone's® Ground Cinnamon

1/2 teaspoon salt

1 cup quick-cooking oats

3/4 cup corn syrup

1/2 cup Kaiser’s maple syrup

1/4 cup butter, melted

3 teaspoons vanilla extract

1 cup 􀃸aked coconut

Vanilla ice cream, optional

INSTRUCTIONS

Unroll pastry into a 9” pie plate, 􀃸ute edges. In a large bowl, combine the eggs, sugar,

􀃸our, cinnamon and salt. Stir in the oats, syrups, butter and vanilla. Pour into crust and

sprinkle with coconut.

Bake at 350° for 50-60 minutes or until set. Cover edges with foil during the last 15

minutes to prevent overbrowning if necessary. Cool on a wire rack. Serve with ice

cream if desired. (Yields 8 servings)