Instructions

1. Place the flour, sugar, and salt in a food processor. Add the cold butter cubes to the food processor and pulse until the mixture resembles wet sand and no large chunks of butter remain.
2. Add in the ice cold vodka (or water), one tablespoon at a time. If your dough has come together, don’t add any more vodka. You want just enough to bind the dough. Mix until just combined.
3. Turn the dough out of the food processor and form into a flat oval disk and wrap in plastic wrap. Place in fridge for at least 30 minutes.
4. When you’re ready to make your pie, turn the dough out on a floured surface and roll out into a large circle to about an 1/8th of inch thickness. Place the pie dish face down onto the dough circle and use a sharp knife to cut a border 2 inches wider than the pie dish.
5. Roll the dough over your rolling pin, until it’s fully wrapped around. Unroll the dough over the dish, centering it. Roll the excess dough on the edges in and under towards the dish, like a sleeping bag. Use your fingers to press the dough, sealing it to create a thick outer crust
6. Crimp the dough, making a “v” with two fingers one hand on the outside of the pie crust and the index finger of the opposite hand to make an indent in the pie crust. Repeat around the pie until the entire crust is crimped.
7. In a small bowl whisk together an egg and a teaspoon of water. Use a pastry brush to brush the edges of the pie crust. Place in the fridge while you prep the rest of the pie.
8. Preheat the oven to 350°F and spread the oats evenly out onto a cookie sheet lined with parchment paper.  Toast for 15 minutes or until the oats emit a nutty aroma and are lightly golden brown. Allow to cool completely.
9. Place the finely chopped chocolate in a shallow bowl. In a saucepan heat up the cream until scalding. Pour the hot cream over the chocolate pieces and let set for 5 minutes. Use a small spatula to stir together until smooth and creamy. Spoon into your pie crust, smoothing into one layer.
10. In a large bowl, stir together the sugar, ginger, salt, melted butter, corn syrup, vanilla and cider.
11. Add the eggs in one at time, whisking in between each addition.
12. Add the toasted oats and stir to coat the oats evenly. Pour the mixture on top of the ganache layer.
13. Bake at 350°F for 1 hour or until golden brown and mostly set. Allow to cool completely before serving!