Mrs. Whitmeyer's Shoofly Pie
- Ready In:
- 1hr 5mins
- Ingredients:
- 10
- Yields:
-
1 pie
- Serves:
- 8-10
ingredients
- 1 (9 inch) pie crusts
- 1 cup flour
- 3⁄4 cup light brown sugar, packed
- 2 -3 tablespoons salted butter, at a cool room temperature
- 1⁄2 cup molasses
- 1⁄2 cup corn syrup (originally molasses and corn syrup together was 1 cup Ole Barrel Syrup, available in PA Dutch area)
- 1 large egg, beaten
- 1 cup very hot water
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
directions
- Preheat the oven to 450 degrees. Line a 9-inch glass or ceramic pie plate with the unbaked pie dough/shell.
- Use two forks or your clean fingers to combine the flour, brown sugar and butter in a mixing bowl, forming a crumbly mix. Reserve 1/2 cup of this mixture in a separate small bowl.
- Whisk together the molasses and syrup, egg, 3/4 cup of the hot water and the vanilla extract in a medium bowl until well blended, then add to the crumbly mix in the mixing bowl.
- Stir the baking soda into the remaining 1/4 cup of hot water until it has dissolved, then quickly stir that mixture into the bowl to form a rich filling. Pour into the pie shell.
- Scatter the reserved crumbly mix evenly over the surface. Bake for 5 minutes, then reduce the temperature to 375 degrees. Bake for 40 minutes or until the pie is just set.
- Cool almost completely before serving.
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RECIPE SUBMITTED BY
Raquel Grinnell
Crownsville, Maryland
I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p>
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