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Shoofly Pie

Photo: Oxmoor House
Total time 2 hrs, 53 mins
Yield Serves 10 (serving size: 1 slice)
The name for this Pennsylvania Dutch treat likely came from the flies it attracts when it's pulled from the oven and left to cool on a breezy windowsill.

Ingredients

  • 1/2 (14.1-ounce) package refrigerated pie dough
  • 3.4 ounces all-purpose flour (about 3/4 cup)
  • 1/2 cup packed dark brown sugar
  • 1 tablespoon unsalted butter, cut into pieces
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup molasses
  • 3/4 teaspoon baking soda
  • 3/4 cup boiling water

Nutrition Information

  • calories 270
  • fat 6.5 g
  • satfat 2.9 g
  • monofat 2.5 g
  • polyfat 0.6 g
  • protein 1.7 g
  • carbohydrate 51.7 g
  • fiber 0.3 g
  • cholesterol 24 mg
  • iron 2.1 mg
  • sodium 268 mg
  • calcium 79 mg

How to Make It

  1. Preheat oven to 350°.

  2. Fit dough into a 9-inch pie plate. Fold edges under; flute.

  3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Place flour and next 3 ingredients (through salt) in a food processor; process until a sandy texture. Remove and set aside 1/2 cup flour mixture from food processor, reserving remaining mixture in food processor bowl.

  4. Combine egg and vanilla in a medium bowl, stirring with a whisk. Gradually add molasses, stirring with a whisk. Stir baking soda into 3/4 cup boiling water. Add baking soda mixture to molasses mixture, whisking until blended. Stir in flour mixture from food processor bowl, stirring with a whisk until smooth. Pour mixture into prepared crust. Sprinkle with reserved 1/2 cup flour mixture.

  5. Bake at 350° for 37 minutes or until slightly puffed and surface begins to crack. Cool completely on a wire rack. Serve at room temperature.

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