Not-Too- Dry Shoofly Pie

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Cooking receipe to make Not-Too- Dry Shoofly Pie under category Pie s 4U. You may find some video clips related to this receipe below.

Not-Too- Dry Shoofly Pie

As we all know, there are 2 basic versions of shoofly pie, the dry kind you can dunk and the wet kind that oozes its sweetness. This one falls in the middle and is an excellent example of Pennsylvania Dutch baking.

Ingredients:

1 cup all-purpose flour

1/2 cup light brown sugar

1/4 cup shortening, cold and cut into bits

1 teaspoon baking soda

1 cup boiling water

2/3 cup light corn syrup

1/3 cup dark molasses

1 unbaked 9 inch pie crust

Directions:

1

Preheat the oven to 375 degrees F (190 degrees C).

2

In a bowl, combine the flour, brown sugar, and shortening. With your

fingertips, rub these ingredients together until the shortening resembles

small lima beans. Set crumb mixture aside.

3

In another bowl, dissolve the baking soda in the boiling water. Add the

corn syrup and molasses; stir to blend. Pour filling into the shell, and

sprinkle the crumb mixture over the top.

4

Bake in the middle of the oven for 10 minutes. Reduce the heat to 350

degrees F (175 degrees C); bake for 25 minutes more. The filling is set,

but still quivers when the pan is little tapped. Do not over bake. Cool on a

rack to room temperature.

Makes 1 – 9 inch pie

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