Dolce Mangia
Sweet Eats
Shoofly Pie

Crust:
2 c all-purpose flour
1 t salt
3/4 c shortening
5 T water 

Filling:
1/2 c dark corn syrup
1/4 c light brown sugar, packed
1 large egg, beaten
1/2 t baking soda
1/2 c hot water
 
Topping:
1 c all-purpose flour
3 T shortening
2/3 c light brown sugar, packed
1 pinch salt
1 pinch ground cinnamon
 
Crust: In a medium bowl, mix flour and salt. Cut shortening into flour mixture until it resembles coarse crumbs. Gradually add water until combined. Press together to form dough and chill for at least 1 hour or up to overnight. Roll out dough on a lightly floured surface to 1/8” thickness; fit into a 9” pie pan. Preheat oven to 350 degrees F.
 
Filling: Combine corn syrup, brown sugar, and egg. Dissolve baking soda in hot water, stir into syrup mixture, and pour into crust.
 
Topping: In a medium bowl, mix ingredients using your fingers or a pastry blender until combined. Sprinkle crumbs evenly over corn-syrup mixture. Bake for 50 to 60 minutes.
 
Time: 2.5 hours   Serves: 12
 
I grew up outside a large Amish community. Every summer the Amish had roadside stands. Shoofly pie was one of my favorites. If you are hankering for a piece of pie that isn’t sicky-sweet, this fills the bill. This is a Country Living recipe: http://www.countryliving.com/recipefinder/shoofly-pie-recipe-clv0510?click=recipe_sr.

 
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