Recipes for "shoofly pie"

Preheat oven to 375 degrees F (190 degrees C).

In a medium bowl, dissolve the soda in the molasses and stir until it foams. Sir in the boiling water and pinch of salt. In a separate bowl, mix the flour, cinnamon, brown sugar and butter into crumbs.

Pour 1/3 of the molasses mixture into the unbaked crust. Sprinkle 1/3 of the crumbs over the molasses mixture and continue alternating layers, finishing with the crumbs on top.

Bake in preheated oven for 30 minutes, or until the crumbs and crust are golden.

In a small bowl, mix flour, brown sugar, and butter or margarine together until it resembles course corn meal. Measure out 1/2 cup, and set aside for topping.

In a separate bowl, beat the egg. Mix in molasses and cold water. Add crumb mixture, and stir thoroughly. Stir baking soda into hot water, and then add to the molasses mixture. Mix well. Pour filling into pie crust, and evenly sprinkle the reserved topping on top.

Bake at 375 degrees F (190 degrees C) for 35 minutes.

Gather the ingredients. Preheat the oven to 400 degrees F (200 degrees C).

Combine molasses, hot water, and baking soda together in a medium bowl; whisk in beaten egg until well combined. Pour mixture into deep dish pie shell.

Combine flour and brown sugar in a separate medium bowl; cut in shortening until mixture resembles coarse crumbs.

Sprinkle on top of pie filling.

Place pie on a baking sheet and bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake until filling is set, about 30 minutes more.

To make the crumbs: In a medium bowl, combine flour, brown sugar, and shortening. Cut ingredients together with a pastry cutter or rub with fingers until dough forms fine crumbs. Set aside.

Preheat the oven to 375 degrees F (190 degrees C).

To make the filling: In a medium bowl, dissolve baking soda in boiling water. Stir in corn syrup, molasses, salt, and egg, being sure to stir well. Pour 1/3 of the mixture into the unbaked pie crust. Sprinkle 1/3 of the crumbs over the mixture. Continue this process until the crumb mixture and liquid mixture have been used up.

Bake in the preheated oven for 10 minutes, then lower the oven temperature to 350 degrees F (175 degrees C) and bake for an additional 30 minutes.

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, mix together flour, 2/3 cup brown sugar, and salt. Cut in butter or margarine until mixture resembles rice. Reserve 3 tablespoons of mixture for sprinkling top of pie.

In a separate bowl, mix together hot water, molasses, dark brown sugar, and baking soda. Stir molasses mixture into remaining crumb mixture. Pour into pastry shell. Sprinkle with reserved crumb mixture.

Bake in preheated oven for 35 to 40 minutes, until top springs back when pressed. Cool on a wire rack.

Place pie crusts in 9 inch pie pans. Chill the crusts approximately 1 hour before use.

Preheat oven to 425 degrees F (220 degrees C).

In a medium bowl, stir together the baking soda and warm water. Mix in the molasses and stir until foamy. Transfer the mixture to the pie crusts.

In a medium bowl, mix together flour, sugar and baking soda. Use a pastry blender to cut the butter into the flour mixture until very fine crumbs have formed. Sprinkle the crumbs over the molasses mixture in the pie crusts.

Bake in the preheated oven 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking 35 minutes, or until crust is lightly browned and the filling has set.

Into the bowl of a food processor add the flour, salt, and sugar. Pulse a couple of times to blend. Add the butter cubes and pulse 5 or 6 times, until the butter has been broken down into pea-sized pieces.

Drizzle 3 tablespoons of water over the ingredients, then pulse again until the mixture starts to look like small pebbles roughly the shape of peas.

When pressed with your fingers, the dough should stick together. If the mixture is too dry, add the additional 1 tablespoon of water.

Dump the dough onto a piece of plastic wrap, then form it into a round disk, about 1-inch thick. Wrap tightly with the plastic wrap and chill in the refrigerator for 1 hour or overnight.

Once the dough has chilled, remove it from the refrigerator, unwrap it, and roll it out on a floured surface to a 12-inch disk, and fit it into a pie pan. Trim the edges of the pie crust.

Decoratively crimp the edges, pressing down onto the pan to make sure the crust is anchored to the pan. Place it back in the fridge for 30 minutes.

In a large bowl, place the flour, brown sugar, cinnamon, nutmeg, and salt. Whisk the ingredients until they are evenly distributed and uniform in color.

Sprinkle the butter cubes over the dry ingredients. Using your fingers, break the butter apart and smoosh the cubes into flat, small pieces. Set aside.

In a large bowl, combine the molasses and hot water. Stir in the baking soda, then stir in about 1/3 of the crumb topping (about 3/4 cup).

Pour the filling into the chilled pie crust. Then sprinkle the remaining crumb topping over the pie filling.

Place the pie in the oven and bake for 15 minutes, then reduce the heat to 350°F and bake for an additional 25 minutes.

Let the pie cool to room temperature on a wire cooling rack before slicing into it. Serve pie with a piping-hot cup of coffee.

Did you love the recipe? Give us some stars and leave a comment below!