Ingredients: |
Ingredients: 1/2 package (10-ounce size) piecrust mix
1 cup sifted all-purpose flour
1/2 cup light-brown sugar, firmily packed
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
2 tablespoons butter or shortening
1/2 teaspoon baking soda
1/2 cup light molasses
1 egg, well beaten
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Directions: |
Directions:Preheat oven to 375º. Make pstry as package label directs. On lightly floured surface, roll out pastry to form an 11-inch circle. Use to line a 9-inch pie plate. Trim edge, and crimp. Refrigerate until ready to use. In medium bowl, combine flour, sugar, salt, and spices, mixing well. Add butter, using fingers, rub into flour mixture to make crumbs. Pour 3/4 cup hot water over baking soda in small bowl; stir to dissolve. Beat in molasses and egg, combining well. Sprinkle one fourth crmb mixture in bottom of pie shell. Top with one third molasses mixture. Continue layering, ending with crumb mixture. Bake 35 minutes, or until filling is firm to the touch, when lightly pressed with fingertip. Serve pie warm, with vanilla ice cream or whipped cream, if desired. |
Personal
Notes: |
Personal
Notes: Mostly originating from the Pennsylvania Dutch area, I'm sure Great Grandmother and Grandfather Thomas knew all about this pie. There are several variations on this pie, including the idea that its a variation of the older English treacle tart. .so hope you like this one.
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This recipe for Shoofly Pie is from