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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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honest to goodness shoofly pie- so simple, so flavorful and chock full of molasses....from my roots in Lancaster county, PA, this pie is always welcome on the board. An everyday pie with 'in the cupboard' ingredients, it fits with every menu as it is deliciously light. Serve with whipped cream or ice cream, it becomes a smash dessert. Leftovers work in this house as breakfast. Ingredients:
8 -9 inches pie plate |
1 cup white flour or 1 cup whole wheat flour |
5 tablespoons solid shortening |
5 tablespoons cold water |
1 cup white flour |
2/3 cup brown sugar |
2 tablespoons butter |
1 cup molasses |
1 egg, beaten |
1 teaspoon baking soda |
1/4 cup hot water |
3/4 cup cold water |
Directions:
1. preheat oven to 375 degrees - prepare one pie crust with the flour of choice. cut in the shortening and add water, stirring with a fork until a damp ball of dough forms. handle as little as possible, turning out onto a floured surface. roll to size of pie plate and crimp edge of crust. set aside.
2. combine 1 cup of flour, sugar, and butter to create a fluffy crumb, reserving 1/2 a cup for topping. pour all but the reserved crumbs into the unbaked crust.
3. using a large bowl, stir the beaten egg into the molasses. add baking soda to hot water, stir well and add to molasses/egg mixture - this will 'foam' . you'll be glad for the large bowl.
4. add remaining cold water and pour the well-blended mixture over the crumbs. do not stir. sprinkle reserved crumbs lightly over center of pie.
5. bake for 35-40 minutes in preheated oven.
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