Ingredients with Measurements:
- 1 9-inch unbaked pie crust
- 1 1/2 cups all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, cut into small pieces
- 1/2 cup boiling water
- 1/2 cup molasses
- 1/2 teaspoon baking soda
- 1 egg, beaten
Special equipment needed:
- 9-inch pie dish
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Pastry cutter or fork
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine the flour, brown sugar, and salt. Cut in the butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
3. Reserve 1/2 cup of the crumb mixture for the topping. Press the remaining mixture into the bottom and up the sides of the pie dish.
4. In a saucepan, combine the boiling water, molasses, and baking soda. Stir until well combined.
5. Pour the molasses mixture into the pie crust.
6. In a small bowl, beat the egg and pour it over the molasses mixture.
7. Sprinkle the reserved crumb mixture over the top of the pie.
8. Bake for 40-45 minutes or until the filling is set and the crust is golden brown.
9. Let the pie cool completely before serving.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
375°F (190°C)
Serving size:
8 servings
Nutritional information:
Calories per serving: 330
Total fat: 11g
Saturated fat: 6g
Cholesterol: 47mg
Sodium: 290mg
Total carbohydrates: 54g
Dietary fiber: 1g
Sugar: 33g
Protein: 4g
Substitutions for ingredients:
- Instead of all-purpose flour, you can use whole wheat flour or a gluten-free flour blend.
- Instead of molasses, you can use dark corn syrup or maple syrup.
- Instead of unsalted butter, you can use salted butter, but reduce the amount of salt in the recipe.
Variations:
- Add 1/2 teaspoon of cinnamon to the crumb mixture for a spiced flavor.
- Use a graham cracker crust instead of a traditional pie crust.
- Add chopped pecans or walnuts to the crumb mixture for a nutty flavor.
Tips and tricks:
- To prevent the crust from getting too brown, cover the edges with foil during the last 10-15 minutes of baking.
- If the pie filling is still jiggly after the recommended baking time, continue baking for a few more minutes until it is set.
- Serve the pie with a dollop of whipped cream or a scoop of vanilla ice cream.
Storage instructions:
Store the pie in the refrigerator for up to 3 days.
Reheating instructions:
Reheat individual slices in the microwave for 10-15 seconds or in the oven at 350°F (175°C) for 5-10 minutes.
Presentation ideas:
Serve the pie on a decorative pie plate or cake stand. Dust the top with powdered sugar or drizzle with caramel sauce.
Garnishes:
Top the pie with whipped cream, chopped nuts, or a sprinkle of cinnamon.
Pairings:
Serve the pie with a cup of coffee or tea.
Suggested side dishes:
Serve the pie with a side of fresh fruit or a green salad.
Troubleshooting advice:
- If the pie filling is too runny, increase the baking time until it is set.
- If the crumb mixture is too dry, add a tablespoon of water at a time until it comes together.
Food safety advice:
- Make sure to use pasteurized eggs to avoid the risk of salmonella.
- Store the pie in the refrigerator to prevent bacterial growth.
Food history:
Shoofly pie is a traditional Pennsylvania Dutch dessert that dates back to the 1800s. It was originally made with molasses and other pantry staples that were readily available to the Amish and Mennonite communities.
Flavor profiles:
This pie has a sweet and sticky filling with a crumbly, buttery topping. The molasses gives it a rich, caramel-like flavor.
Serving suggestions:
Serve the pie warm or at room temperature with a cup of coffee or tea.
Related Categories
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Region: American
Taste: Sweet, Rich, Caramelized, Molasses, Spicy, Molasses-Y