dry-bottom shoofly pie
(2 ratings)
There are two kinds of shoofly pie made in Amish country-wet-bottomed and dry-bottomed. Serve this as is or with a scoop of ice cream.
(2 ratings)
yield
8 -10
prep time
25 Min
cook time
40 Min
method
Bake
Ingredients For dry-bottom shoofly pie
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1 call purpose flour
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3/4 cbrown sugar, firmly packed
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1 Tbspshortening
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1 cdark molasses
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1egg, beaten
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3/4 chot water (not boiling)
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1 tspbaking soda
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19-inch piecrust, unbaked
How To Make dry-bottom shoofly pie
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1Preheat oven to 400F.
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2mix flour, brown sugar and shortening with a pastry knife until crumbly. Reserve 2/3 cup for topping. Spoon rest into the unbaked piecrust.
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3Mix baking soda in hot water. Add egg and molasses and stir well. Pour over crumbs in piecrust. Sprinkle reserved crumbs on top.
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4Bake at 400F. for 10 minutes. Reduce heat to 350F and bake another 30 minutes, or until knife inserted in center comes out clean. Let cool on wire rack before slicing.
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