Monday, October 5, 2015

Black Bottom Oatmeal Pie

{Black Bottom Oatmeal Pie} 

Recipe (adapted slightly) from Four and Twenty Blackbirds

The geniuses over at Four and Twenty Blackbirds in New York came up with this recipe (among a zillion others) and let me tell you. I made this pie for a party full of people who make chocolate for a living. It's called poor man's pecan pie in which the oats take the place of the nuts. With buttery crust, bittersweet chocolate, and gooey oatmeal filling, it's like a chocolate chip oatmeal cookie and a pie all rolled into one delicious plate. Oh and don't forget the gingery molasses kick. Trust me on this one.

1 1/4 cups all-purpose flour
1 1/2 teaspoons sugar
1/2 teaspoons sea salt
1 stick cold unsalted butter, cut into chunks
1/4 cup very cold water

 1 1/2 cups rolled oats
1/4 cup heavy cream
4 ounces chocolate, coarsely chopped (70 percent cacao)
3/4 cup packed brown sugar
1/4 teaspoons ground ginger
1/2 teaspoon salt
5 tablespoons melted unsalted butter
3/4 cup light corn syrup
1/4 cup molasses 
1 teaspoon vanilla extract
2 teaspoons apple cider vinegar
4 large eggs

Make the pie dough. In the bottom of a large bowl, mix together the flour, salt and sugar. Work the butter into the flour with you fingers until the mixture resembles coarse meal and the largest bits of butter are the size of peas. Add 1/4 cup of cold water and stir with a spoon until large clumps form. In the bowl, use your hands to knead the dough together. If the dough doesn't come together, add one more tablespoon of water. 
Wrap dough in a sheet of plastic wrap and refrigerate for at least one hour or up to 48 hours. If pressed for time, put it in the freezer for 15 minutes. 
Form the pie crust. Roll the dough out on a floured counter into a 12-inch round. Transfer to a 9-inch standard pie plate. Trim the dough overhang to about 1/2 inch and crimp decoratively. Place in the freezer for 20 minutes. 

Par-bake the crust. This will lead to a crispier base. Heat oven to 400 degrees F. Line crust with lightly buttered foil, fill with pie weights, and bake on a rimmed baking sheet for 20 minutes. Remove foil and let cool. 
Preheat oven to 350 degrees F.
Prepare filling. Spread oats on a rimmed baking sheet and toast in oven for 10 minutes, stirring occasionally. Set aside to cool. Reduce oven temperature to 325 degrees. 
To make the black bottom, bring the cream to a boil over medium heat in a small saucepan. Add chocolate pieces and whisk until smooth. Scrape the chocolate into the bottom of the pie crust. 

In a large bowl, whisk together the brown sugar, ginger, salt, and melted butter. Add the corn syrup, vanilla, and cider vinegar and whisk together. Add the eggs one at a time, whisking well. Stir in the oats. Place the chocolate covered pie crust on a rimmed baking sheet and pour in filling. 
Bake for 55 minutes (or more) rotating halfway through for an even color. When the edges are set and slightly puffed and the center is firm to the touch, the pie is done. Allow to cool completely.