Shoofly Pie Recipe
Ingredients
| All purpose flour | 1 1⁄2 Cup (24 tbs), sifted | |
| Sugar | 1⁄2 Cup (8 tbs) | |
| Salt | 1 Pinch | |
| Cinnamon | 1⁄4 Teaspoon, ground | |
| Vegetable shortening | 6 Tablespoon | |
| Molasses | 1⁄2 Cup (8 tbs) | |
| Hot water | 1⁄2 Cup (8 tbs) | |
| Baking soda | 1⁄2 Teaspoon | |
| Pastry shell | 8 Inch (unbaked) |
Directions
1. Combine flour, sugar, salt and cinnamon in a large bowl; cut in shortening with a fork or pastry blender until mixture is crumbly. Measure out 1/2 cup and set aside.
2. Mix molasses, water and baking soda in a small bowl; stir into remaining crumb mixture until well blended; pour into the prepared pastry shell. Sprinkle the 1/2 cup crumb mixture over top.
3. Bake in hot oven (400°) 45 minutes, or until the top springs back when lightly pressed with finger. Cool in pie plate on rack. Cut in wedges.
2. Mix molasses, water and baking soda in a small bowl; stir into remaining crumb mixture until well blended; pour into the prepared pastry shell. Sprinkle the 1/2 cup crumb mixture over top.
3. Bake in hot oven (400°) 45 minutes, or until the top springs back when lightly pressed with finger. Cool in pie plate on rack. Cut in wedges.
Chef
