• Home
  • About
  • Recipes
  • Digital & Partnership Marketing
  • Health Coaching
  • Hormone Health
  • Contact
KAT'S CLEAN KITCHEN
  • Home
  • About
  • Recipes
  • Digital & Partnership Marketing
  • Health Coaching
  • Hormone Health
  • Contact

Nourishing Flavors

Four & Twenty Blackbirds' Black Bottom Oatmeal Pie

5/1/2020

0 Comments

 
Picture
Since we're all becoming bakers these days, I wanted to take a stab at this gem of a pie.  My sister raves about Four & Twenty Bakery in Brooklyn, NY and after she told me about her recent pie experience, I had to find a way to try them for myself.   This Black Bottom Oatmeal Pie is a knockoff of their version — it's very sweet, similar to how a pecan pie is — so feel free to adjust as you prefer for taste (and if you're minding your sugar!).  My good friend, Registered Dietician-Nutritionist Willow Jarosh adjusted by cutting sugar, and adding toasted coconut, walnuts and cinnamon.  This was also my first attempt in a while to make homemade pie crust - I used the bakery's All Butter Pie Crust (omg) recipe as well.  All details below. 

**Serves 8 to 10 people

ALL BUTTER PIE CRUST INGREDIENTS

1 1/4 cups unbleached all-purpose flour
1/2 teaspoon kosher salt
1 1/2 teaspoons granulated sugar
1/4 pound (1 stick) cold unsalted butter, cut into 1/2-inch pieces
1/2 cup cold water
2 tablespoons cider vinegar
1/2 cup ice

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


ALL BUTTER PIE CRUST DIRECTIONS: 
  • 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).
  • 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 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.
  • If making the double-crust version, divide the dough in half before shaping each portion into flat discs.
  • Wrapped tightly, the dough can be refrigerated for 3 days or frozen for 1 month.

BLACK BOTTOM PIE DIRECTIONS: 
  • Partially pre-baked and cool the pie crust once ready -- I had to look this up, so here's my reference for ya.  This is also called "Blind Bake" - new fun fact for me. 
  • 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.
  • 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
  • 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.
  • 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

​
0 Comments



Leave a Reply.

    Katherine bellando

    We have to eat everyday, don't we? 

    Archives

    April 2025
    March 2025
    December 2024
    September 2024
    May 2024
    April 2024
    January 2024
    September 2023
    February 2023
    January 2023
    August 2022
    June 2022
    February 2022
    January 2022
    August 2021
    May 2021
    March 2021
    February 2021
    January 2021
    December 2020
    November 2020
    August 2020
    July 2020
    May 2020
    April 2020
    March 2020
    September 2019
    August 2019
    July 2019
    May 2019
    February 2019
    January 2019
    November 2018
    October 2018

    Categories

    All

    RSS Feed

Proudly powered by Weebly
  • Home
  • About
  • Recipes
  • Digital & Partnership Marketing
  • Health Coaching
  • Hormone Health
  • Contact