Wednesday, December 11, 2013

Shoo-Fly Pie

Recipe adapted from Serious Eats


For the Crust
1 unbaked 9 inch pie crust 
1 large egg, lightly beaten 

For the Crumbs
1 cup flour
1/2 cup brown sugar
2 Tablespoons unsalted butter, cut into small pieces
1 teaspoon Ground Ginger
1 pinch each nutmeg and cloves
1 teaspoon Cinnamon
For the Filling
2/3 cup molasses
1 large egg, slightly beaten
3/4 cup sour cream
1 teaspoon baking soda dissolved in 1/4 cup hot water


  1. Preheat oven to 180c. Roll out your pie dough and place in pie dish.
  2. In the bowl of a food processor add brown sugar and flour. Pulse several times to combine. Add butter pieces and pulse several more times until crumbs begin to form. Divide mixture and set half aside for the topping.

  1. In a large bowl or the bowl of a stand mixer add molasses, egg, cold water, hot water and baking soda solution and whisk to combine. Add crumb mixture and whisk until just combined.
  2. Brush pie shell with egg wash. Pour filling mixture into unbaked pie shell. Sprinkle reserved crumbs on top. Bake 35 minutes. Transfer to a rack to cool completely before cutting.

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