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:
BLACK BOTTOM PIE DIRECTIONS:
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