My mom use to make this, when I was really young, for a Peanut Butter Chiffon pie; But she used a stone-ground 6 grain hot cereal mix that was made by Orowheat© which is no longer available. I did succeed in finding a decent replacement with one of the Stone ground cereal mixes made by Bob's Red Mill.
I have used this particular pie shell not only to make the Peanut Butter Chiffon pie, but also as a crust for Cheesecakes instead of the standard graham cracker or cookie crusts with great success. Alas, this post is only about the pie shell, because I am not going to be filling it with until tomorrow evening. I am sure you can guess, considering the staple of the Thanksgiving dessert tray... None the less, mum is the word for now. ;)
Toasted Grain Pie Crust
2/3 cup Bobs Red Mill Stone-Ground 10 Grain hot cereal (or 5 or 7, Bob's makes all three kinds)
2/3 cup Quick Oats (The 1 minute ones)
1/2 cup Light Brown Sugar
Pinch of Kosher Salt
1/3 cup Unsalted Butter, melted
Preheat the oven to 350 degrees.
Spread the oats and cereal mix in a shallow pan and toast in the oven for about 10 - 11 minutes.
Combine Butter, Salt and Brown Sugar in a medium bowl and stir with a fork to combine.
Add the toasted cereal and stir until the texture becomes crumbly;
Press firmly into a 10-inch pie plate or 9-inch deep dish pie plate and return to oven for 5 minutes more;
Cool on rack then chill in the refrigerator, covered. (It must be cold before adding the pie filling)
I love the way this smells when it comes out of the oven, all brown sugar buttery toasty. But you will have to wait until tomorrow to see what is gonna go in this fall harvest pie shell.