Good 'n Plenty Pennsylvania Dutch Shoo-Fly Pie |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Truly one of my favorite desserts ever! This recipe comes from the AMAZING Good 'N Plenty Family Restaurant in the heart of Lancaster County, PA. Bar none, my favorite restaurant ANYWHERE. (And I get around!) Try this, and prepare to be amazed by the delicious, gooey/crumbly, SWEET richness! One of the characteristics of a traditional Shoo-Fly pie is a crumbly, messy, almost floury crust on top...I understand that all tastes are different, and for that, I'm sorry you and DH didn't like it, Sistah. :( Ingredients:
1/2 teaspoon baking soda |
3/4 cup water, boiling |
1/2 cup dark molasses |
1 egg, beaten |
3/4 cup flour |
3 tablespoons shortening |
1/2 cup brown sugar |
1/2 teaspoon salt |
1/2 teaspoon cinnamon |
1 (9 inch) unbaked pie shells |
Directions:
1. Preheat oven to 350ºF.
2. Liquid:.
3. Dissolve baking soda in water.
4. Stir in molasses and one beaten egg (take care not to scramble the egg, tempering it is advised.).
5. Crumbs:.
6. Mix flour, shortening, brown sugar, salt and cinnamon.
7. Form the mixture into crumbs.
8. Pour the liquid mixture in an unbaked pie shell, then add the crumbs to the top and bake for 30 minutes.
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