Black Bottom Oatmeal Pies is a staff favorite at Four and Twenty Blackbirds, a pie shop with a seasonal focus. It was started by two sisters that are third generation pie bakers from South Dakota.
This says a lot when their menu includes salted caramel apple, black currant lemon chiffon, grapefruit saltine & salty honey pies. Many of these have already achieved cult status. If you haven’t made this Black Bottom Oatmeal Pies where oatmeal chocolate cookie meets pecan pie, no need to wait for a holiday invented by food media for an excuse.
Dubbed the “poor man’s pecan pie,” the oats play the part that pecans usually do. But this doesn’t mean that you’re about to inhale a bottle of corn syrup in the name of a pie so sweet, you just bought your dentist another summer home. I mean, it’s sweet, but there’s so much else going on here — golden syrup or honey and molasses instead of corn syrup. Apple cider vinegar, salt and a pinch of ginger to cut through the goo, and a puddle of bittersweet chocolate at the base that nothing will ever be right without it again. Eaten in the tiniest slivers — trust me, there’s no other way — or baked into bars, if you’re going to bake a pie this weekend, let this be the one.
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