Shoofly Pie

Name: Shoofly Pie
Prep time: 20 min
Total time: 2 h 20 min
Yield: 8 serving(s)
Ingredients: 2 c. all-purpose flour; 1 tsp. salt; 3/4 c. shortening; 5 tbsp. water; 1/2 c. dark corn syrup; 1/4 c. light brown sugar, packed; 1 large egg, beaten; 1/2 tsp. baking soda; 1/2 c. hot water; 1 c. all-purpose flour; 3 tbsp. shortening; 2/3 c. light brown sugar, packed; Pinch of salt; Pinch of ground cinnamon

Published: Jul 14, 2012

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Marcus NIlsson

Yields:

8 serving(s)

Prep Time:

20 mins

Total Time:

2 hrs 20 mins

Cal/Serv:

546

This Shoo-Fly Pie, from Bird-in-Hand Bakery, is a Pennsylvania Dutch classic.

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Ingredients

For piecrust:

2 cups all-purpose flour
1 tsp. salt
3/4 cup shortening
5 Tbsp. water

For filling:

1/2 cup dark corn syrup
1/4 cup light brown sugar, packed
1 large egg, beaten
1/2 tsp. baking soda
1/2 cup hot water

For crumb topping:

1 cup all-purpose flour
3 Tbsp. shortening
2/3 cup light brown sugar, packed
Pinch of salt
Pinch of ground cinnamon

Directions

1. Step 1For crust: In a medium bowl, mix flour and salt. Cut shortening into flour mixture until it resembles coarse crumbs. Gradually add water until combined. Press together to form dough and chill for at least 1 hour or up to overnight. Roll out dough on a lightly floured surface to 1/8-inch thickness; fit into a 9-inch pie pan. Preheat oven to 350°F.
2. Step 2For filling: Combine corn syrup, brown sugar, and egg. Dissolve baking soda in hot water, stir into syrup mixture, and pour into crust.
3. Step 3For topping: In a medium bowl, mix ingredients using your fingers or a pastry blender until combined. Sprinkle crumbs evenly over corn-syrup mixture. Bake for 50 to 60 minutes.