Flies are drawn to it for an unappealing reason.
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.
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2 Hours, 53 Minutes
- Calories: 270
- Fat: 6.5g
- Saturated fat: 2.9g
- Monounsaturated fat: 2.5g
- Polyunsaturated fat: 0.6g
- Protein: 1.7g
- Carbohydrate: 51.7g
- Fiber: 0.3g
- Cholesterol: 24mg
- Iron: 2.1mg
- Sodium: 268mg
- Calcium: 79mg
- 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
- 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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