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Name: Pennsylvania Dutch Shoofly Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 3/4 c Water; 1 flaky pie dough; 8 tb Unsalted butter; 1/2 c Dark corn syrup; 1 1/4 c All purpose bleached flour; 1/2 c Light brown sugar; 3/4 ts Baking soda mixed with 1; 1/2 c Molasses (not unsulphured)

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INGREDIENTS

FILLING
3/4 c Water
1 flaky pie dough
8 tb Unsalted butter
1/2 c Dark corn syrup
1 1/4 c All purpose bleached flour
1/2 c Light brown sugar
3/4 ts Baking soda ; mixed with 1
1/2 c Molasses ; (not unsulphured)

Servings

INSTRUCTIONS

Prepare and chill the dough. For the filling, bring the water to a boil in a 3-quart saucepan and remove from heat. Stir in molasses and corn syrup. Stir in baking soda/water mixture (the mixture will foam up in the pan). Set aside to cool. Combine flour and sugar in a mixing bowl and rub in butter until the mixture forms 1/4 to 1/2-inch crumbs. Set aside. Preheat oven to 400 degrees and set a rack in the lowest level. For the bottom crust, lightly flour the work surface and the dough and roll it to a 12-inch disk. Fold the dough in half and place it in the pan; unfold the dough and press it firmly into the pan. Trim away all but 1/2-inch excess dough at the edge of the pan. Fold excess dough under and flute edge. Pour cooled molasses mixture into crust and evenly scatter the crumbs over it. Bake the pie for 15 minutes on the bottom rack of the oven. Lower the temperature to 350 degrees and move the pie to the middle rack. (Place a jelly roll pan lined with aluminum foil on the rack below and under the pie to catch drips if the filling begins to boil over). Bake the pie about 20 to 30 minutes longer, until the crust and crumb topping are a deep golden. Notes: Recipe courtesy of Nick Malgieri Recipe by: Cooking live Show #9013 Posted to MC-Recipe Digest V1 #969 by "Angele and Jon Freeman" on Dec 19, 1997

NOTES

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Pennsylvania Dutch Shoofly Pie

FILLING
3/4 c Water
1 flaky pie dough
8 tb Unsalted butter
1/2 c Dark corn syrup
1 1/4 c All purpose bleached flour
1/2 c Light brown sugar
3/4 ts Baking soda mixed with 1
1/2 c Molasses (not unsulphured)

Prepare and chill the dough.    For the filling, bring the water to a boil in a 3-quart saucepan and remove  from heat. Stir in molasses and corn syrup. Stir in baking soda/water  mixture (the mixture will foam up in the pan). Set aside to cool. Combine  flour and sugar in a mixing bowl and rub in butter until the mixture forms  1/4 to 1/2-inch crumbs. Set aside.    Preheat oven to 400 degrees and set a rack in the lowest level. For the  bottom crust, lightly flour the work surface and the dough and roll it to a  12-inch disk. Fold the dough in half and place it in the pan; unfold the  dough and press it firmly into the pan. Trim away all but 1/2-inch excess  dough at the edge of the pan. Fold excess dough under and flute edge.    Pour cooled molasses mixture into crust and evenly scatter the crumbs over  it.    Bake the pie for 15 minutes on the bottom rack of the oven. Lower the  temperature to 350 degrees and move the pie to the middle rack. (Place a  jelly roll pan lined with aluminum foil on the rack below and under the pie  to catch drips if the filling begins to boil over). Bake the pie about 20  to 30 minutes longer, until the crust and crumb topping are a deep golden.    Notes: Recipe courtesy of Nick Malgieri    Recipe by: Cooking live Show #9013    Posted to MC-Recipe Digest V1 #969 by "Angele and Jon Freeman"  <jfreeman@comteck.com> on Dec 19, 1997

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Nutrition

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Serving Size: 1 Serving (793g)
Recipe Makes: 1

Calories: 2970
Calories from Fat: 1291 (43%)

Amt Per Serving		% DV

	Total Fat 143.5g	191 %
	Saturated Fat 77.4g	387 %
	Monounsaturated Fat 44g
	Polyunsanturated Fat 10.5g
Cholesterol 244.2mg		75 %
Sodium 1983.7mg		68 %
Potassium 1676.9mg		44 %
Total Carbohydrate 410.9g		121 %
	Dietary Fiber 7.3g	29 %
	Sugars, other 403.6g
Protein 21.3g		30 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2970

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