Ingredients:

  • 1 ¼ cups All-Purpose Flour
  • ½ tsp Salt (for crust)
  • ½ cup (1 stick) Unsalted Butter, very cold, diced (for crust)
  • 3 – 5 Tbsp Ice Water
  • ½ cup (1 stick) Unsalted Butter, melted and slightly cooled (for filling)
  • 1 cup Packed Dark Brown Sugar
  • ½ cup Granulated Sugar
  • 2 large Eggs, room temperature, lightly beaten
  • ½ cup Whole Milk
  • 1 tsp Vanilla Extract
  • 1 tsp Ground Cinnamon
  • ½ tsp Ground Nutmeg
  • ¼ tsp Salt (for filling)
  • 1 cup Old-Fashioned Rolled Oats (not instant)

Instructions:

  1. Combine flour and salt. Cut in the cold butter using a pastry blender or fingertips until pea-sized crumbs form. Gradually add ice water, one tablespoon at a time, until the dough just comes together. Form the dough into a disc, wrap tightly, and chill for at least 30 minutes.
  2. Preheat the oven to 400°F (200°C). Roll the chilled dough and fit it into the 9-inch pie dish, crimping the edges. Pierce the bottom liberally with a fork (docking). Line the pastry with parchment paper, fill with pie weights, and bake for 15 minutes. Remove the weights and paper, then bake for an additional 5-8 minutes until the crust looks dry and lightly set. Lower the oven temperature to 350°F (175°C).
  3. In a large bowl, whisk together the lightly beaten eggs, whole milk, and vanilla extract. Add the melted and cooled butter, brown sugar, and granulated sugar to the egg mixture. Whisk vigorously until smooth and the sugars begin to dissolve. Whisk in the cinnamon, nutmeg, and the final ¼ tsp of salt.
  4. Gently fold in the rolled oats. Allow the filling mixture to stand for 5 minutes; this allows the oats to start absorbing some liquid. Pour the filling mixture into the pre-baked pie crust.
  5. Bake at 350°F (175°C) for 35–45 minutes. The pie is done when the edges are set and puffy, but the very centre still has a slight, gentle wobble (like jelly). If the crust edges brown too quickly, cover them with aluminum foil strips.
  6. Carefully remove the pie from the oven. Allow it to cool completely on a wire rack for a minimum of 3 hours to allow the custard to fully set. Do not slice while warm.