Shoofly Pie

Country Woman - - LET’S EAT - —MARK MOR­GAN

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.


Pas­try for sin­gle­crust pie (9 in.)

1/2 cup packed brown sugar 1/2 cup mo­lasses

1 large egg

11/2 tsp. all-pur­pose flour

1/2 tsp. bak­ing soda

1 cup boil­ing wa­ter

1 egg yolk


11/2 cups all-pur­pose flour

³/4 cup packed brown sugar ³/4 tsp. bak­ing soda

Dash salt

6 Tbsp. cold but­ter

1. On a floured sur­face, roll pas­try dough to fit a 9-in. pie plate. Trim and flute edge. Chill 30 min­utes.

2. Mean­while, pre­heat oven to 425°. For filling, mix brown sugar, mo­lasses, egg, flour and bak­ing soda. Grad­u­ally stir in boil­ing wa­ter; cool com­pletely.

3. Line the un­pricked pas­try with a dou­ble thick­ness of heavy-duty foil. Bake 15 min­utes. Re­move foil; brush crust with egg yolk. Bake 5 min­utes. Cool on a wire rack. Re­duce oven to 350°.

4. In an­other bowl, whisk to­gether first four top­ping in­gre­di­ents. Cut in but­ter un­til crumbly. Add filling to crust; sprin­kle with top­ping. Cover edge with foil.

5. Bake un­til top is golden brown and filling is set, 45-50 min­utes. Cool on a wire rack. Cover and re­frig­er­ate left­overs.

PER SERV­ING 540 cal., 22g fat (13g sat. fat), 99mg chol., 630mg sod., 82g carb. (49g su­gars, 1g fiber), 6g pro.

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