Four & Twenty Blackbirds' Black Bottom Oatmeal Pie

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

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