Shoo Fly Pie (An Old Lehigh County Recipe) |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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A lovely dessert (especially with vanilla ice cream), similar to a pecan pie without the pecans from the Pennsylvania Dutch chapter of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. Ingredients:
1 plain pastry dough (i use the premade pie crust) |
1 1/2 cups sifted flour |
1 cup brown sugar |
1/8 teaspoon salt |
1/4 cup shortening |
1/2 teaspoon baking soda |
1/2 cup hot water |
1/2 cup molasses |
Directions:
1. Make crumbs by combining flour, brown sugar, salt and shortening.
2. Line 2 piepans with pastry.
3. Dissolve soda in hot water and combine with molasses.
4. Pour into pastry lined pans.
5. Top with crumb mixture.
6. Bake in a 450 oven for 10 minutes, then reduce to 350 and bake 20 to 30 minutes longer or until firm.
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