BLACK BOTTOM OATMEAL PIE

INSTRUCTIONS

MAKE THE CRUST
Whisk together the flour, sugar, and salt in a large bowl. Add the butter and mix with a pastry blender or fork until the mixture resembles coarse meal and the butter is the size of small peas.
Add 1 tablespoon of water and continue mixing. Add more water as needed, 1 tablespoon at a time, until a dough forms.

Wrap the dough tightly in plastic wrap. Refrigerate for at least 2 hours.
Remove the dough from the refrigerator. If necessary, let it sit at room temperature for 10 to 15 minutes until slightly softened but still cold.
Preheat oven to 325°F.

Lightly flour a work surface. Roll out the dough into a circle about 1/8-inch thick.
Transfer the dough to a lightly greased 9-inch round pie plate. Trim any excess dough from the edges. Crimp the edges as desired.
Line the crust with parchment paper so that the paper overhangs on all sides. Fill the pan with pie weights (or dried beans).
Bake for 20 minutes. Then remove the lining and weights, and brush with an egg wash.* Bake for 3 more minutes.
Cool completely.

MAKE THE FILLING
Increase oven temperature to 350°F.
Spread the oats on a rimmed baking sheet lined with parchment paper. Bake 10 to 12 minutes, stirring occasionally, until toasted. Set aside to cool.
Place the heavy cream in a heavy saucepan. Bring to a boil over medium heat.

Remove from the heat and add the chopped chocolate. Allow to sit for 5 minutes.
Gently whisk until the ganache is smooth. Transfer to the partially baked pie shell and spread evenly.
Place the pie in freezer while you make the rest of the filling.
Reduce oven temperature to 325°F.

Place the brown sugar, butter, salt, and ginger in a large bowl. Whisk to combine.
Add the corn syrup, vinegar, and vanilla. Whisk until combined. Add the eggs, one at a time, mixing well after each addition. Stir in the oats.
Remove the pie crust from the freezer and place on a lined, rimmed baking sheet. Pour the filling into the crust.
Bake 55 to 60 minutes or until the edges are set and puffed slightly, and the center is almost set.
Cool completely on a wire rack.
Serve warm or at room temperature.

NOTES
To make an egg wash, combine an egg with a tablespoon of water or milk.

Filling recipe slightly adapted from The Four and Twenty Blackbirds Pie Book.

To store: Cover tightly in plastic or keep in an airtight container and refrigerate for up to 3 days.
To freeze: Wrap tightly and keep in the freezer for up to 3 months. Let thaw in the refrigerator overnight before serving.
To reheat: Serve cold or microwave for 10 seconds.