Ingredients:

  • 1 1/4 cups All-Purpose Flour
  • 1/2 tsp Fine Sea Salt (for dough)
  • 1/2 cup (1 stick) Unsalted Butter, chilled and cubed
  • 3 – 5 Tbsp Ice Water
  • 1 cup Old-Fashioned Rolled Oats
  • 1/2 cup Hot Water (Boiling)
  • 1 cup Light Brown Sugar, packed
  • 2 Tbsp Dark Molasses, unsulphured
  • 1/2 cup Unsalted Butter, melted and cooled
  • 2 Large Eggs, lightly beaten
  • 1/4 cup Whole Milk or Heavy Cream
  • 1 tsp Vanilla Extract
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Freshly Grated Nutmeg
  • 1/4 tsp Fine Sea Salt (for filling)

Instructions:

  1. Prepare Dough: Combine flour and salt in a bowl. Cut in the cold butter using a pastry blender until the mixture resembles coarse crumbs (pea-sized pieces).
  2. Add Liquid & Chill: Gradually sprinkle in the ice water, mixing gently until the dough just comes together. Form into a disk, wrap tightly, and chill for at least 30 minutes.
  3. Roll and Fit: On a lightly floured surface, roll the dough out to a 12-inch circle. Gently transfer to a 9-inch deep-dish pie plate. Trim the edges, crimp, and prick the bottom generously with a fork. Chill the crust for a final 10 minutes.
  4. Blind Bake: Preheat oven to 375°F (190°C). Line the chilled crust with parchment paper and fill with pie weights. Bake for 15 minutes. Remove weights and paper, and bake for 5 more minutes until the crust looks dry but not browned.
  5. Soak Oats: Place the rolled oats in a medium bowl. Pour the 1/2 cup of hot (or boiling) water over the oats. Set aside for 10 minutes to soften; drain any excess liquid if necessary.
  6. Combine Wet Ingredients: In a large bowl, whisk together the melted butter, brown sugar, molasses, eggs, whole milk/cream, and vanilla extract until smooth.
  7. Spice and Incorporate: Whisk in the cinnamon, nutmeg, and salt into the wet mixture.
  8. Fold in Oats: Gently fold the soaked and softened oats into the wet mixture until evenly distributed.
  9. Assemble: Pour the oatmeal filling evenly into the pre-baked (still warm) pie shell.
  10. Bake (Initial): Place the pie on a baking sheet and bake at 375°F (190°C) for 15 minutes.
  11. Reduce Heat: Reduce the oven temperature to 350°F (175°C). Continue baking for 35–45 minutes, or until the edges of the filling are set and firm, and the center has a slight jiggle. Tent edges with foil if browning too fast.
  12. Cool Completely: Remove the pie from the oven and allow it to cool completely on a wire rack for at least 3 hours (or ideally, overnight) before slicing. This ensures the custard sets properly.