Black Bottom Oatmeal Pie Recipe

For the crust:

Step 1 :

• Stir the flour, salt, and sugar together in a large bowl.
• Add the butter pieces and coat with the flour mixture using a bench scraper or spatula.
• 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).

Step 2 :

• Combine the water, cider vinegar, and ice in a large measuring cup or small bowl.
• 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.
• 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.
• Squeeze and pinch with your fingertips to bring all of the dough together, sprinkling dry bits with more small drops of the ice water mixture, if necessary, to combine.
• 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.

Step 3 :

• On a lightly floured work surface, roll out dough to form a round that is 2 to 3 inches larger than your pan, and about 1/8 inch in thickness.
• Transfer dough to pie pan and trim overhang to 1 to 1 1/2 inches.
• Transfer to freezer for 20 minutes.
• Position racks in bottom and middle racks and preheat over to 425°F.
• When crust has been in freezer for 10 minutes, remove and line it tightly with aluminum foil.

Step 4 :

• Pour the pie weights or beans into the pan and spread them so they are concentrated more around the edge of the shell than in the center.
• Place the pan on the preheated baking sheet and bake for 20 minutes, until the crimped edges are set but not browned.
• Remove the pan and the baking sheet from the oven, lift out the foil and pie weights, and let the crust cool for a minute.
• Use a pastry brush to coat the bottom and sides with a thin layer of egg white glaze to moistureproof the crust.
• Return the pan, on the baking sheet, to the oven's middle rack and continue baking for 3 more minutes.
• Remove and cool completely before filling.

For the filling:

Step 5 :

• Reduce 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.

Step 6 :

• 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 freezer to set the ganache while making the filling.

Step 7 :

• 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.

Step 8 :

• 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 degrees 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.