Black-Bottom Oat Pie

Life. It gets in the way sometimes. And you know how I deal with life and the many adventures it has for me? I eat pie. Lots of pie. And cake(s), cookies, brownies, and ice cream, though mostly pie. I eat it so fast that I forget to share it on a blog that I might have...oops. So take this as an apology. A pie apology. Better yet, a pie topped with ice cream apology. I think this should help things between us.

I'm glad I captured some pictures of this pie because I really want to share it with you. It's like a pecan pie without the pecans. Don't get worried though. You still get all the wonderful gooey, sugary goodness that comes with a pecan pie. Instead of pecans though, this pie has a plethora of toasted oats baked into that gooey, sugary goodness. And don't tell the pecan pie this, but I think I like this oat pie better. That's blasphemy here in Alabama, but it's true. The oats won me over, especially since they are a whole lot cheaper than pecans. 

Oh and to finish it off right, we plopped some infamous Shirey Ice Cream salted caramel ice cream right on top. That put this pie over the edge. It is like a sweet, sweet pie and ice cream symphony that unfolds in your mouth. You'll be singing its praises for days on end. 
           

Black-Bottom Oat Pie

From: Four and Twenty Blackbirds

Crust:

Makes dough for one single-crust 9- to 10-inch pie or tart

- 1 1/4 cup unbleached all-purpose flour
- 1/2 tsp. kosher salt
- 1 1/2 tsp. granulated sugar
- 1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch pieces
- 1/2 cup cold water
- 2 Tbsp. cider vinegar
- 1/2 cup ice

Filling:

- 1 1/2 cup rolled oats
- 1/4 cup heavy cream
- 4 ounces bittersweet chocolate (70%), chopped into 1/4-inch pieces
- 3/4 cups cup packed light brown sugar
- 1/4 tsp. ground ginger
- 1/2 tsp. kosher salt
- 5 Tbsp. unsalted butter, melted
- 1 cup dark corn syrup
- 1 tsp. vanilla extract
- 2 tsp. cider vinegar
- 4 large eggs

*A couple things I observed about this recipe after making it. The first being that I think that the "black bottom" (aka a chocolate ganache layer) didn't have enough heavy cream. This made the chocolate layer harder once the pie cooled. I might suggest putting more like 1/3 of a cup instead of 1/4. The next thing is that despite baking this pie for longer than was suggested, it still came out runny. My fix for now, and what I'll try next time I make it, is to cut down a bit on the corn syrup and raise the temperature while baking it. Probably up to 350F. Although these were minor problems for me when I baked it, the pie still turned out to be ah-maze-ing. I would suggest trying out the recipe as is first and seeing for yourself if adjustments need to be made.  

For Crust:

1. Stir the flour, salt, and sugar together in a large bowl.

2. Add the butter pieces and coat with the flour mixture using a bench scraper, forks, or hands.

3. With a pastry blender, cut the butter into the flour mixture, working quickly until mostly pea-size pieces of butter remain (a few larger pieces are okay; be careful not to overblend).

4. Combine the water, cider vinegar, and ice in a large measuring cup or small bowl.

5. Sprinkle 2 tablespoons of the ice water mixture over the flour mixture, and mix and cut it in with a bench scraper or spatula until it is fully incorporated.

6. Add more of the ice water mixture, 1 to 2 tablespoons at a time, using the bench scraper or your hands (or both) to mix until the dough comes together in a ball, with some dry bits remaining.

7. Squeeze and pinch with your fingertips to bring all the dough together, sprinkling dry bits with more small drops of the ice water mixture, if necessary, to combine.

8. Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour, preferably overnight, to give the crust time to mellow.

9. If making the double-crust version, divide the dough in half before shaping each portion into flat discs.

10. Wrapped tightly, the dough can be refrigerated for 3 days or frozen for 1 month

For Filling: 

1. Position a rack in the center of the oven and preheat the oven to 350° F.

2. Spread the oats on a rimmed baking sheet and toast in the oven for 10 to 12 minutes, stirring occasionally.Let cool.

3. Reduce the oven temperature to 325° F.4. To make the black-bottom ganache layer, place chopped chocolate in a bowl. Set aside.

5. Bring the heavy cream just to a boil over medium heat in a heavy-bottomed saucepan. Don't forget that the cream is on the stove like I did for about 15 minutes. You only want to let it reach a boil, but not let it boil for 15 minutes. If you did forget that you put cream on the stove, dump it out and try again. It's OK. I had to. 

6. Remove from the heat and pour over the chocolate pieces. Let sit for 5 minutes.

7.Whisk gently until smooth. Scrape the ganache into the cooled pie shell and spread evenly over the bottom.

8.Place the shell in the freezer to set the ganache while making the filling.

9.In a large bowl, whisk together the brown sugar, ginger, salt, and melted butter.
10.Add the corn syrup, vanilla, and cider vinegar and whisk to combine.

11.Add the eggs one at a time, blending well after each addition.

12.Stir in the cooled oats.

13.Place the ganache-coated pie shell on a rimmed baking sheet and pour in the filling.

14.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.

15.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).

16.Allow to cool completely on a wire rack at room temperature, 2 to 3 hours. Let cool at room temperature and not in refrigerator as that can make the crust really hard.

17. Serve warm or cold. Our favorite was cold. Cold pie and COLD ice cream. Somehow works. 

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

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