All the fall flavors, in one incredible pie.
Coat a 9-inch pie plate with cooking spray; set aside.
Stir together oats, flour, brown sugar, cinnamon, and salt in a large bowl.
Credit:Dane Tashima; Food Stylist: Chelsea Zimmer; Prop Stylist: Christina Daley
Pour melted butter and vanilla over oat mixture; stir together with a fork until mixture is crumbly.
Transfer to prepared pie plate.
Bake until it begins to brown slightly around edges, 10 to 12 minutes.
Remove crust from oven, and pour filling into crust.
Bake at 350F until filling is set, about 45 minutes.
Let cool completely on a wire rack, 2 to 3 hours.
Spoon Spiced Cranberry Compote over cooled pie.
Pipe or dollop with sweetened whipped cream.
Spiced Cranberry Compote
ACTIVE 25 MIN.
- TOTAL 1 HOUR, 25 MIN.
Whisk in 2/3 cupgranulated sugar, 3 tablespoonshoney, and 1 1/2 teaspoonspumpkin pie spiceuntil combined.
Stir in 1 12 oz.
package fresh or frozencranberries.
Remove from heat, and transfer to a medium-size heatproof bowl.
Let cool, uncovered, until room temperature, about 1 hour.
Store in an airtight container in refrigerator up to 5 days.
