Saturday, January 21, 2012

Shoofly Pie

Pastry for 9" One-Crust-Pie

1 cup flour
1/2 tsp salt
1/3 cup plus 1 tbsp butter
3-4 tbsp cold water (or as much as required to make a nice dough)

Mix flour and salt. Cut in butter. Sprinkle in water a tbsp at a time, mixing to a nice dough.

Grease pie plate and line with rolled out dough. Trim and flute.


3/4 cup flour
1/2 cup brown sugar
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp nutmeg
3 tbsp butter

Heat oven to 400 F. Mix above ingredients with hand 'til crumbly.

3/4 cup hot water
1/2 tsp baking soda
1/2 cup dark molasses
1 tbsp egg replacer (do not use yoghurt, sour cream etc. for this)

Mix water, baking soda and egg replacer in a 1 quart-bowl. Stir in molasses.

Pour into pastry lined pie plate.

Sprinkle crumbly mixture over molasses mixture.

Bake 15 minutes. Reduce oven temperature to 325 F. Bake until crust and crumbs are brown, about 20 minutes. Serve warm.

Nice served with cream or vanilla ice cream but just as nice on it's own...

Note: If using self-raising flour, omit salt.

Cornflour would probably work as a replacement for egg replacer.

Adapted from Betty Crocker's Cooking American Style, A Sampler of Heritage Recipes 1976

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