One of the best parts about visiting Lancaster, PA (where I did a show last month) is getting up early to explore the Lancaster Central Market, and picking up all kinds of traditional Amish foods to take home. One of my favorite treats is Shoo-Fly Pie. If you're not familiar with it, it's literal name would be Molasses Custard Pie with Crumb Topping. I decided to attempt one at home for Thanksgiving, and found out just how easy they are. In fact, you should be skeptical of any recipe that doesn't fit on one page.
1 nine-inch pie crust
1 cup molasses
3/4 cup hot water
3/4 tsp baking soda
1 egg, beaten
1 1/2 cups all-purpose flour
3/4 cup packed brown sugar
4 tbsp butter
Preheat oven to 400°F. Whisk together molasses, hot water, and baking soda. Whisk in the beaten egg. Pour into pie crust. In a food processor, pulse together the flour, brown sugar, and butter, until the mixture looks like sand. Spread evenly over the molasses mixture. Bake at 400°F for 15 minutes. Lower oven temp to 350°F, and bake another 30 minutes. Allow to cool completely. Seriously, practice some delayed gratification, or your filling will ooze out all over the place.
I hope your Thanksgiving was filled with yummy food and gooey sweet treats!
1 nine-inch pie crust
1 cup molasses
3/4 cup hot water
3/4 tsp baking soda
1 egg, beaten
1 1/2 cups all-purpose flour
3/4 cup packed brown sugar
4 tbsp butter
Preheat oven to 400°F. Whisk together molasses, hot water, and baking soda. Whisk in the beaten egg. Pour into pie crust. In a food processor, pulse together the flour, brown sugar, and butter, until the mixture looks like sand. Spread evenly over the molasses mixture. Bake at 400°F for 15 minutes. Lower oven temp to 350°F, and bake another 30 minutes. Allow to cool completely. Seriously, practice some delayed gratification, or your filling will ooze out all over the place.
I hope your Thanksgiving was filled with yummy food and gooey sweet treats!
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