For this recipe, the young pie-maker starts with a crust of buttery oat bran. A few tablespoons of dark brown sugar, some warm water, and a little salt go in next. It gives the crust its irresistible flavor and color.
Ingredients:
1 cup (5 ounces) old-fashioned oats (not quick-cooking)
¼ cup (1 ounce) whole wheat pastry flour...(*see note) ½ cup (3½ ounces), plus 2 tablespoons packed dark brown sugar..¼ teaspoon salt...2 tablespoons dark corn syrup or maple syrup...⅓ cup water...2 tablespoons unsalted butter, melted and cooled slightly 1 teaspoon ground cinnamon....2 teaspoons dark rum
Preparation:
In a large bowl, whisk together the oat bran, pastry flour, whole wheat pastry flour, brown sugar, and salt. In a small bowl or measuring cup, stir together the syrup and water to make a simple syrup. In a large bowl, stir the syrup mixture into the dry ingredients until well blended. Gradually add melted butter until the mixture pulls away from the sides of the bowl when rubbed between fingers.
Pour batter into a well-greased 9-inch springform pan. Bake at 350 F for 40 minutes to 1 hour or until crust is golden brown and filling is puffed and bubbly around edges. Cool completely on a rack.
Sprinkle top of cooled cake with cinnamon and drizzle with rum syrup. Serve at room temperature.
