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Pennsylvania Dutch Shoofly Pie
Author/Submitted by: Cooking live Show #9013
Servings: 1
Categories:
Desserts
/
Pies & Pastries
Ingredients:
one batch flaky pie dough for a 1-crust
-- pie
***FILLING*** 3/4
cup
water 1/2
cup
molasses (not unsulphured) 1/2
cup
dark corn syrup 3/4
teaspoon
baking soda mixed with 1 tablespoon water 1 1/4
cups
all purpose bleached flour 1/2
cup
light brown sugar 8
tablespoons
unsalted butter
Directions:
Prepare and chill the dough.
For the filling, bring the water to a boil in a 3-quart saucepan and
remove from heat. Stir in molasses and corn syrup. Stir in baking
soda/water mixture (the mixture will foam up in the pan). Set aside to
cool. Combine flour and sugar in a mixing bowl and rub in butter until
the mixture forms 1/4 to 1/2-inch crumbs. Set aside.
Preheat oven to 400 degrees and set a rack in the lowest level. For
the bottom crust, lightly flour the work surface and the dough and
roll it to a 12-inch disk. Fold the dough in half and place it in the
pan; unfold the dough and press it firmly into the pan. Trim away all
but 1/2-inch excess dough at the edge of the pan. Fold excess dough
under and flute edge.
Pour cooled molasses mixture into crust and evenly scatter the crumbs
over it.
Bake the pie for 15 minutes on the bottom rack of the oven. Lower the
temperature to 350 degrees and move the pie to the middle rack. (Place
a jelly roll pan lined with aluminum foil on the rack below and under
the pie to catch drips if the filling begins to boil over). Bake the
pie about 20 to 30 minutes longer, until the crust and crumb topping
are a deep golden.
Notes: Recipe courtesy of Nick Malgieri
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