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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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My grandmother made the best Shoofly Pie in the tradition of the Pennsylvania Dutch. Shoofly pie is to the Pennsylvania Dutch as Pecan Pie is to a southerner. Ingredients:
1 unbaked pastry shell (9 inches) |
1 egg yolk, lightly beaten |
filling: |
1/2 cup packed brown sugar |
1/2 cup molasses |
1 egg |
1-1/2 teaspoons king arthur unbleached all-purpose flour |
1/2 teaspoon baking soda |
1 cup boiling water |
topping: |
1-1/2 cups king arthur unbleached all-purpose flour |
3/4 cup packed brown sugar |
3/4 teaspoon baking soda |
dash salt |
6 tablespoons cold butter |
Directions:
1. Line pastry with a double thickness of heavy-duty foil. Bake at 350° for 10 minutes. Remove foil; brush crust with egg yolk. Bake 5 minutes longer; cool on a wire rack.
2. For filling, in a small bowl, combine the brown sugar, molasses, egg, flour and baking soda; gradually add boiling water. Cool to room temperature; pour into prepared crust.
3. For topping, in a large bowl, combine the flour, brown sugar, baking soda and salt. Cut in butter until crumbly. Sprinkle over filling.
4. Bake at 350° for 45-50 minutes or until golden brown and filling is set. Cool on a wire rack. Store in the refrigerator. Yield: 6-8 servings.
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