Black Bottom Oat Pie Zoom

Black Bottom Oatmeal Pie

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Originally a Four & Twenty Blackbirds recipe, we subbed in light corn syrup and molasses for dark corn syrup simply because we love molasses. You could also replace the light corn syrup for golden syrup if you so choose to get a more complex flavor. 

Product Description

Details

Black Bottom Oat Pie
Serves 12

Crust:
1 1/2 cups all purpose flour
1/4 tsp, plus pinch, kosher salt, divded
1/2 tsp sugar
9 tbsp butter, chilled, cut into ¼ inch cubes
1/3 to 1/2 cups ice water

Filling:
1 1/2 
cups rolled oats
1/4 cup heavy cream
ounces bittersweet chocolate (we use 70%), chopped into 1/4-inch pieces
3/4 cup cup packed light brown sugar
1/4 teaspoon ground ginger
1/2 teaspoon kosher salt
5tablespoons unsalted butter, melted
3/4 cup light corn syrup
1/4 cup molasses
teaspoon vanilla extract
teaspoons cider vinegar
large eggs

1. Combine flour, 1/4 teaspoon kosher salt, and sugar in mixing bowl. Whisk to evenly distribute the ingredients.Cut butter into flour mixture with clean hands or a pastry cutter until the mixture resembles coarse breadcrumbs. Slowly add water until mixture just comes together. (Depending on the humidity and flour your dough will need more or less water.) Add water until mixture just comes together. Be careful not to overwork the dough. Place in fridge for at least 30 minutes.
2. Preheat oven to 400F Spread a thin layer of flour across your work surface and roll out the dough to ⅙ of an inch. Carefully transfer into pie dish. Trim excess dough from the edge of the pie dish and crimp the edges. Prick the bottom of the dough with a fork to allow steam to release. Place parchment on top of the dough and put pie weights in the bowl. Bake for 15 minutes or until the edges are just golden. Remove pie weights and return to the oven until the bottom is flaky but pale, about 5 minutes. Allow to cool completely.
3. Position a rack in the center of the oven and preheat the oven to 350° F. Spread the oats on a rimmed baking sheet and toast in the oven for 10 to 12 minutes, stirring occasionally. Set aside to cool. Reduce the oven temperature to 325° F.
4. To make the ganache layer, bring the heavy cream just to a boil over medium heat in a heavy-bottomed saucepan. Remove from the heat and pour in the chocolate pieces. Swirl the cream around to distribute and cover the chocolate; let sit for 5 minutes. Whisk gently until smooth. Scrape the ganache into the cooled pie shell and spread evenly over the bottom. Place the shell in the fridge to set the ganache while making the filling.
5. In a large bowl, whisk together the brown sugar, ginger, salt, and melted butter. Add the corn syrup, vanilla, and cider vinegar and whisk to combine. Add the eggs one at a time, blending well after each addition. Stir in the cooled oats.
6. Place the ganache-coated pie shell on a rimmed baking sheet and pour in the filling. Bake on the middle rack of the oven for about 55 minutes, rotating 180° when the edges start to set, 30 to 35 minutes through baking. The pie is finished when the edges are set and puffed slightly and the center is slightly firm to the touch but still has some give (like gelatin). Allow to cool completely on a wire rack, 2 to 3 hours. Serve slightly warm or at room temperature.

The pie will keep refrigerated for 3 days or at room temperature for 2 days.

Additional Information

Additional Information

SKU oatmeal pie

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