PUMPKIN PIE WITH NUT CRUST RECIPES

Name: Shoofly Pie
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 8 servings.
Ingredients: Dough for single-crust pie; 1/2 cup packed brown sugar; 1/2 cup molasses; 1 large egg, room temperature; 1-1/2 teaspoons all-purpose flour; 1/2 teaspoon baking soda; 1 cup boiling water; 1 large egg yolk, room temperature, lightly beaten; TOPPING:; 1-1/2 cups all-purpose flour; 3/4 cup packed brown sugar; 3/4 teaspoon baking soda; Dash salt; 6 tablespoons cold butter, cubed

SHOOFLY PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Shoofly Pie Recipe: How to Make It - Taste of Home image

My grandmother made the best shoofly pie in the tradition of the Pennsylvania Dutch. Shoofly pie is to the Pennsylvania Dutch as pecan pie is to a Southerner. —Mark Morgan, Waterford, Wisconsin

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 25 minutes

Prep Time 20 minutes

Cook Time 01 hours 05 minutes

Yield 8 servings.

Number Of Ingredients 14

Ingredients

Dough for single-crust pie
1/2 cup packed brown sugar
1/2 cup molasses
1 large egg, room temperature
1-1/2 teaspoons all-purpose flour
1/2 teaspoon baking soda
1 cup boiling water
1 large egg yolk, room temperature, lightly beaten
TOPPING:
1-1/2 cups all-purpose flour
3/4 cup packed brown sugar
3/4 teaspoon baking soda
Dash salt
6 tablespoons cold butter, cubed

Steps:

On a floured surface, roll dough to fit a 9-in. deep-dish pie plate. Trim and flute edge. Refrigerate at least 30 minutes., Meanwhile, preheat oven to 425°. For filling, mix brown sugar, molasses, egg, flour and baking soda. Gradually stir in boiling water; cool completely., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 15 minutes. Remove foil and pie weights; brush crust with egg yolk. Bake 5 minutes. Cool on a wire rack. Reduce oven setting to 350°., In another bowl, whisk together first four topping ingredients. Cut in butter until crumbly. Add filling to crust; sprinkle with topping. Cover edge of pie with foil., Bake until filling is set and golden brown, 45-50 minutes. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 540 calories, FatContent 22g fat (13g saturated fat), CholesterolContent 99mg cholesterol, SodiumContent 630mg sodium, CarbohydrateContent 82g carbohydrate (49g sugars, FiberContent 1g fiber), ProteinContent 6g protein.

SHOOFLY PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Shoofly Pie Recipe: How to Make It - Taste of Home image

My grandmother made the best shoofly pie in the tradition of the Pennsylvania Dutch. Shoofly pie is to the Pennsylvania Dutch as pecan pie is to a Southerner. —Mark Morgan, Waterford, Wisconsin

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 25 minutes

Prep Time 20 minutes

Cook Time 01 hours 05 minutes

Yield 8 servings.

Number Of Ingredients 14

Ingredients

Dough for single-crust pie
1/2 cup packed brown sugar
1/2 cup molasses
1 large egg, room temperature
1-1/2 teaspoons all-purpose flour
1/2 teaspoon baking soda
1 cup boiling water
1 large egg yolk, room temperature, lightly beaten
TOPPING:
1-1/2 cups all-purpose flour
3/4 cup packed brown sugar
3/4 teaspoon baking soda
Dash salt
6 tablespoons cold butter, cubed

Steps:

On a floured surface, roll dough to fit a 9-in. deep-dish pie plate. Trim and flute edge. Refrigerate at least 30 minutes., Meanwhile, preheat oven to 425°. For filling, mix brown sugar, molasses, egg, flour and baking soda. Gradually stir in boiling water; cool completely., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 15 minutes. Remove foil and pie weights; brush crust with egg yolk. Bake 5 minutes. Cool on a wire rack. Reduce oven setting to 350°., In another bowl, whisk together first four topping ingredients. Cut in butter until crumbly. Add filling to crust; sprinkle with topping. Cover edge of pie with foil., Bake until filling is set and golden brown, 45-50 minutes. Cool on a wire rack. Store in the refrigerator.

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