PIE CRUST

1. I like to make my pie crust the night before or at least 2 hours before to give it time to rest.
2. Once the dough has rested, unwrap the disc and place on a lightly floured surface. Roll out to 1/4” (6mm) in thickness, turning the dough 45˚ often as you are rolling to keep it even. You want the circle to be slightly larger than your pie tin. Transfer to a 9” pie tin, and arrange to ensure that the dough is well settled.
3. Trim the dough using scissors or a sharp knife, leaving about one inch excess around the edges. Gently tuck the dough under and onto itself, to give you a neat folded edge. Chill in the fridge for 15-20 minutes, then remove from the fridge and crimp as desired. Dock all over with the tines of a fork, then chill for a further 30 minutes, or freeze for 20 minutes or until solid.
4. While the crust is in the fridge, preheat the oven to 425˚f / 220˚c. Cut a piece of parchment slightly larger than the pie dish. Line with the parchment paper and fill with pie weights or dried beans, filling right to the bottom of the crimps.
5. Place the pie tin on a baking sheet, and place in the oven. Bake for 20 minutes, or until the edges are slightly golden brown. Remove from the oven, and remove the parchment paper and beans. Return to the oven and bake for a further 5-10 minutes, until evenly golden. (You want to blind bake this crust as it then bakes at a low temperature)
6. Remove from the oven and allow to cool completely on a wire rack.

FILLING AND ASSEMBLY

1. Preheat the oven to 350°f / 180°f. Spread the Oats on a sheet pan, and place in the oven. Bake, stirring occasionally, for 10-15 minutes, or until the oats are lightly golden brown.
2. Reduce the oven temperature to 325°f.
3. Place the butter in a medium saucepan, and place over medium heat. Cook until the butter has melted, and then continue to cook, swirling the pan often, until the butter foams and turns golden brown and nutty - this should take 3-4 minutes. Transfer to a bowl, allow to cool slightly.
4. To make the filling, in a large bowl, combine the brown sugar, salt, and 75g (see Notes section below) of the cooled brown butter. Mix to incorporate with a whisk. Add in the golden syrup, vanilla bean paste, cider vinegar, and whisk to combine. Add eggs one at a time, whisking well between each addition.
5. Add in the oats and combine with a rubber spatula.
6. Place the par-baked pie onto a baking sheet. Pour the filling into the crust.
7. Bake the pie for 55 minutes to an hour, rotating once during the baking process. You want to look for slightly puffed up edges and a centre that is firm to the touch but still has a little give.
8. Allow to cool completely at room temperature. Dust with powdered sugar before serving.