Oatmeal Maple Bourbon Pecan Pie with Flax Crust

I have a question.

Why is it that pecan pie is almost exclusively reserved for the days that fall between Thanksgiving and Christmas? It’s not like pecans are seasonal. And it’s not like people don’t like pie year-round. So really — what’s up with that?

Once you have this pie you’ll want to make it year-round — it’s that good. This recipe swaps out some of the corn syrup and pecans used in a traditional pecan pie with real maple syrup and oatmeal for a result that can only be described as ooey gooey oatmealy goodness. Throw in a shot of bourbon for good measure and you’ve got a pie with 365 potential.

Oatmeal Bourbon Pecan Pie with Flax Crust

Crust adapted from Whole Foods Market; filling adapted from various recipes

What you need:

For the crust:

• 1 1/4 cups all-purpose flour
• 1 tablespoon ground flax seeds
• 1/8 teaspoon salt
• 7 tablespoons very cold unsalted butter, cut into cubes
• 2 – 3 tablespoons ice water

For the filling:

• 2/3 cup oats
• 1/2 cup chopped pecans, plus 1/2 cup whole pecan halves (optional, for decorating the pie)
• 1/2 cup real maple syrup
• 1/2 cup dark corn syrup
• 3 tablespoons brown sugar
• 2 tablespoons unsalted butter, melted
• 2 tablespoons bourbon
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 2 large eggs, lightly beaten
• 2 large egg whites, lightly beaten

How you do it:

For the crust:

1. In a food processor, blend the flour, flax seeds and  salt. Add the butter and pulse multiple times to combine. Add ice water, 1/2 tablespoon at a time, and continue pulsing until the dough comes together into a ball. Remove the dough from the food processor and form it into a flat disk. Wrap in plastic and refrigerate for at least 30 minutes.
2. When ready to use, roll the dough into a 10-inch circle on a lightly floured surface. Transfer the dough to a 9-inch pie plate by gently folding it into quarters. Place dough in pie plate and carefully unfold, fitting loosely and then pressing it into place. Trim the excess dough.
3. Do do decorative edges like I did, reroll the extra dough and cut it into eight circles using a shot glass. Cut each circle in half, then press into the side of the prepared pie crust.
4. Chill prepared crust in the freezer for 15 minutes before filling and baking.

For the pie:

1. Preheat oven to 325.
2. In a large bowl, whisk all ingredients (excluding the pecan halves) together until well combined. Pour filling into chilled crust, decorate as desired with pecan halves (optional) and bake for 50 minutes or until the center is set. Allow to cool completely on a wire rack.