Amish Shoo Fly Pie Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
PASTRY
1 cup: Flour,
1 tbsp: Butter,
1/4 tsp: Salt,
Milk,
1/3 cup: Shortening,
CRUMB MIXTURE
3/4 cup: Flour,
1 pinch: Ginger,
1/2 tsp: Cinnamon,
1 pinch: Salt,
1 pinch: Nutmeg,
1/2 cup: Brown sugar,
1 pinch: Ground cloves,
2 tbsp: Shortening,
FILLING
1/2 tbsp: Soda,
1/2 cup: Molasses,
3/4 cup: Boiling water,
1 each: Egg yolk, beaten well
Directions:
To prepare the crust, blend flour, salt, shortening and butter until
the mixture resembles breadcrumbs. Mix in enough milk to form a firm
dough. chill about 10 min., then roll out and line an 8" pie plate.
To make the crumb mixture, combine flour with spices, salt, and sugar.
Blend in the shortening until the mixture forms coarse crumbs.
To make the filling, dissolve the baking soda in the boiling water and
blend in the molasses and egg yolk thoroughly.
Preheat the oven to 400F. Fill the pie crust with alternating layers
of crumb and filling mixture, ending with the crumbs. Bake until the
crust edges start to brown. Lower the temp. to 350* and bake about 20
min. or until filling is set. Serve warm or cold with ice cream or
whip cream.
Source: "Amish Country Cooking", by Judith Ferguson shared by Jody
Sasse Submitted By DOROTHY FLATMAN On 11-28-95
Source from luhu.jp
the mixture resembles breadcrumbs. Mix in enough milk to form a firm
dough. chill about 10 min., then roll out and line an 8" pie plate.
To make the crumb mixture, combine flour with spices, salt, and sugar.
Blend in the shortening until the mixture forms coarse crumbs.
To make the filling, dissolve the baking soda in the boiling water and
blend in the molasses and egg yolk thoroughly.
Preheat the oven to 400F. Fill the pie crust with alternating layers
of crumb and filling mixture, ending with the crumbs. Bake until the
crust edges start to brown. Lower the temp. to 350* and bake about 20
min. or until filling is set. Serve warm or cold with ice cream or
whip cream.
Source: "Amish Country Cooking", by Judith Ferguson shared by Jody
Sasse Submitted By DOROTHY FLATMAN On 11-28-95
Source from luhu.jp