Momofuku's Crack Pie
INGREDIENTS
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Total time: 1 1/2 hours, plus cooling and chilling times
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Servings: Makes 2 pies (6 to 8 servings each)
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Note: Adapted from Momofuku. This pie calls for 2 (10-inch) pie tins. You can substitute 9-inch pie tins, but note that the pies will require additional baking time, about 5 minutes, because of the increased thickness of the filling.
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Cookie for crust
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2/3 cup plus 1 tablespoon (3 ounces) flour
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Scant 1/8 teaspoon baking powder
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Scant 1/8 teaspoon baking soda
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1/4 teaspoon salt
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1/2 cup (1 stick) softened butter
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1/3 cup (2 1/2 ounces) light brown sugar
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3 tablespoons (1 1/4 ounces) sugar
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1 egg
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Scant 1 cup (3 1/2 ounces) rolled oats
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1. Heat the oven to 375 degrees.
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2. In a medium bowl, sift together the flour, baking powder, baking soda and salt.
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3. In the bowl of a stand mixer using the paddle attachment, or in a large bowl using an electric mixer, beat the butter, brown sugar and sugar until light and fluffy.
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4. Whisk the egg into the butter mixture until fully incorporated.
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5. With the mixer running, beat in the flour mixture, a little at a time, until fully combined. Stir in the oats until incorporated.
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6. Spread the mixture onto a 9-by-13-inch baking sheet and bake until golden brown and set, about 20 minutes. Remove from heat and cool to the touch on a rack. Crumble the cooled cookie to use in the crust.
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