black-bottom pie

black-bottom pie (countable and uncountable, plural black-bottom pies)

1. Alternative form of black bottom pie.
   • 1952 May 1, The Sun, volume 230, number 141, Baltimore, Md., page 5:

     The cook’s a culinary queen at Oak Haven Inn. But Ruth’s modest. She doesn’t quite get the to-do over her skill with crab Oak Haven; her hot almond roll (tendered on silver platters by a solicitious^[sic] staff); her delicious crab bisque; her Sunday spoon-bread breakfasts; her tasty tarts; her black-bottom pies.

   • 1986, Gerald A[ustin] Browne, Stone 588, G. K. Hall & Co., →ISBN, page 191:

     Audrey ordered a bacon cheeseburger, a Coke, a slice of black-bottom pie and a slice of peach pie à la mode, vanilla please.

   • 2005 March 26, Bonnie Coffey, “The March of Women”, in Neighborhood Extra (Lincoln Journal Star), volume 15, number 40, page 8, columns 2–3:

     For me, my legacy is rich with strong Ozark women who could fish, bake black-bottom pies without a recipe, balance books for the family-owned drugstore, nurture juicy tomatoes, create a princess gown from a blue bed sheet, share the secret of a great cocktail party, swirl the perfect soft-boiled egg, live in Paris for three months on her own and give me the gift of grandchildren.

   • 2015, Cook’s Country Eats Local: 150 Regional Recipes You Should Be Making No Matter Where You Live, America’s Test Kitchen, →ISBN:

     Restaurant critic Duncan Hines (yes, that Duncan Hines) had his first slice of black-bottom pie at an Oklahoma diner, and his rave review of that decadent trifecta of chocolate custard, rum chiffon, and whipped cream immediately put this luscious pie on the map.