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Lehigh County Shoofly Pie

Makes 2 (8-inch) pies.

Ingredients:Pennsylvania Dutch Cooking from AlansKitchen.com

Pie Crust

  • 2 - cups all-purpose flour, sifted
  • 1 - teaspoon salt
  • 2 - Tablespoons sugar
  • 10 - Tablespoons butter
  • 2 - egg yolk
  • 2 - Tablespoons ice water

Filling

  • 1 - cup molasses
  • 2 - teaspoon baking soda
  • 1 - cup boiling water
  • 2/3 - crumb mixture

Crumbs

  • 4 - cups all-purpose flour, sifted
  • 2 - cups sugar
  • 1/2 - cup butter
  • 1/4 - teaspoon salt

Directions:

  1. Into a large mixing bowl, sift together the flour, salt and sugar.  Cut in the butter.  Mix lightly. 

  2. Stir in the egg yolk and add the water.  Form dough into a two balls, wrap in plastic wrap, and chill for 30 minutes.

  3. On a floured board, roll out and form into an 8-inch pie shell.  Repeat for second shell. 

  4. Cover with plastic wrap, place in refrigerator, and chill 30 minutes before filling.

Preheat oven to 375 F.

  1. In a large mixing bowl, dissolve baking soda into molasses, stir until it foams, and add the boiling water. 

  2. In a mixing bowl, combine the flour, sugar, butter, and salt.  Reserve one-third of the crumb mixture.

  3. Add the two-thirds to the molasses mixture and blend.  Pour into the pie shells. 

  4. Sprinkle the reserved crumb mixture across the pie tops.  Bake for 30 minutes or until golden brown.

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