Walnut Cherry Oat Butter Tart Pie

Baking, Dessert | November 16, 2015 | By

Canadians love butter tarts.  They are right up there with hockey, maple syrup, poutine, and Tim Horton’s double doubles (that’s a coffee chain cup of coffee with double cream and double sugar!) There is something pleasantly cloying about the raisins or pecans trapped in buttery ooziness trapped in flakey pastry that makes some Canadian tummies do summersaults of joy.  Every bakery or home has a family recipe.  And everyone has an opinion on what should go inside.  Some insist that the filling should remain pristine, nothing to chew or crunch should invade it.  Others will cry foul if raisins are not found inside.  Then there is the camp that feels the butter tart is not complete without nuts of some sort.  No matter your preference, you will find one to your liking. 

When I was reading through Tara O’Brady’s Seven Spoons (a fellow Canuck from Ontario) and discovered that she had a recipe for a Walnut Cherry Oat Butter Tart Pie, I swooned.  If a butter tart and a pecan pie had a baby, it would be this pie.  And while the season for the butter tart should be only months with a vowel in the name, the ingredients for this pie just lend it to the Autumn Harvest time.  Don’t ask me why.  Just cuz.  Just from the title, you can see that it is jam-packed with goodness.  Make this pie, light a fire, and think of us up here in Canada. It may be getting colder, but this pie will warm you right up.

Walnut Cherry Oat Butter Tart Pie
Yields 1
The marriage of pecan pie and the butter tart, rich, gooey, and just chewy enough.
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Prep Time
40 min
Cook Time
1 hr
Prep Time
40 min
Cook Time
1 hr
  1. 1 disk Perfect Pie Crust dough (see Recipe Index)
  2. 1 egg white
  3. Filling
  4. 1/4 cup (60 g) unsalted butter
  5. 1 cup (215 g) packed brown sugar
  6. 3 eggs, plus 1 yolk
  7. 1/2 cup (120 ml) dark corn syrup or pure maple syrup
  8. 2 tsp vanilla extract
  9. 2 tsp malt vinegar
  10. 3/4 tsp kosher salt
  11. 1 1/4 cup (140 g) walnut halves, toasted and chopped
  12. 1/2 cup (50 g) old-fashioned rolled oats
  13. 2/3 cup (80 g) dried cherries
  14. sugar for sprinkling
  15. Whipping cream to serve
  1. Pre-heat oven to 400 F (200 C) with rack in the middle of the oven. Line a baking sheet with parchment paper.
  2. Roll out the pie dough to a 12" (30.5 cm) circle on floured surface. Gently fit into the 9" pie plate, folding the overhang under itself at the rim to form a nice, high edge. The crust will need to accommodate a generous amount of filling, so keep that in mind. Crimp or decorate as you wish then pop into the freezer for 10 minutes.
  3. Place the pie shell on the prepared baking sheet, and prick the pastry all over with a fork. Line the pastry with a 12" foil circle, pressing it gently into all the corners, bottom edge. Bake for 15 minutes, watching and pushing down any bubbles as they rise gently with a wooden spoon. Remove the foil and bake for 10 minutes more, till it is opaque and dry in places. Remove and brush a thin coating of the egg white all over to create a seal. Set rest of the egg white aside. Return the crust to the oven and bake for 1 minute more. Set aside while you work on the filling.
  4. Lower the temp to 325 F (165 C)
  5. Filling
  6. In a med large saucepan over med-low heat, melt the butter. Take off the heat and stir in the sugar with a wooden spoon or silicone spatula. Briskly beat in the eggs and yolk, then the corn syrup, vanilla, vinegar and salt. Return to the stove and warm over low heat until the mixture has loosened and is not as gritty as it was to start, about 5 minutes. Take off the heat and fold in the nuts and oats.
  7. Take the remaining egg white and brush along edge of crust. Sprinkle sugar generously all over the edge. Scatter the cherries all over the bottom of the crust. And then pour the filling over the cherries.
  8. Bake until gelled, slightly springy at the centre and with only the faintest wobble, 55-60 minutes.
  9. Transfer to wire rack and cool for at least 3 hours. For it to set properly, the filling needs to cool completely. Serve at room temperature or rewarmed in the oven.
  1. This pie can be made up to 2 days in advance, kept covered and chilled.
  2. The richness of this pie welcomes a mound of whipped cream, spiked with a little bourbon if so desired!
Adapted from Tara O'Brady, Seven Spoon Cookbook
Adapted from Tara O'Brady, Seven Spoon Cookbook
The Lemon Apron http://www.thelemonapron.com/


  1. Leave a Reply

    November 21, 2015

    Oh my Gosh Jenn! That is amazing!! Just added that on my shopping list!!! Your the best!

  2. Leave a Reply

    November 17, 2015

    I’m going to make for thanksgiving for sure! I love that I can make it in advance. I will need a non dairy whipped topping alternative though. Nothing beats whipped cream!!

    • Leave a Reply

      November 17, 2015

      Hi Michele. Have you ever tried coconut cream? Take a can of Thai coconut milk and put it in the fridge overnight. The next day, use a can opener to open the entire top, Scoop out the thick cream. Add your sweetener of choice, and whip away! You don’t even need to whip it, if you wait till the very moment you need it before opening the can, it will be thick enough to spoon on top of your pie!

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