Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Shoofly Pie
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- #43528
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
1 cup flour
1/2 cup light brown sugar, packed
1/4 cup shortening, chilled and diced
1 teaspoon baking soda
1 cup boiling water
2/3 cup light corn syrup
1/3 cup dark molasses
1 pie crust (9" size), unbaked
directions
Preheat oven to 375 degrees F.
In a bowl, combine flour, brown sugar and shortening. With fingertips or pastry blender, rub or combine these ingredients together until the shortening resembles small beans. Set aside.
In another bowl, dissolve the baking soda in the boiling water. Add the corn syrup and molasses. Stir to blend. Pour filling into the shell and sprinkle the crumb mixture over the top.
Bake in the middle of the oven for 10 minutes. Reduce the heat to 350 degrees F and bake for 25 minutes more. The filling should be set, but still quiver when the pan is tapped. Do not overbake.
added by
hoochie
nutrition data
501 calories, 17 grams fat, 86 grams carbohydrates, 4 grams protein per serving.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
reviews & comments
June 28, 2012
Absolutely delicious, the corn syrup mixed with the molasses created a much milder tasting pie without that molasses punch in the mouth that I personally dislike. My only issue is that I could not for the life of me get the wet bottom effect. I made this pie twice, following the directions precisely, and both times the crumbles and the molasses mixture homogenized and I was always left with what was essentially shoofly cake. Tasted great! But not the texture I wanted...those crumbs just kept sinking in no matter what I tried. I've made other wet bottom recipes that turned out fine, but this recipe has the best taste! Would love to have it both ways. I'm not sure what went wrong here.
March 22, 2008
This recipe comes the closest of any I have found so far to the shoofly pies I remember eating as a kid. I grew up in Pennsylvania Dutch country, so my mom and relatives made shoofy pie, and it was common at church socials. Shoofly pie falls into two main categories - cake style and wet bottom. Most of the other recipies here produce a cake style pie - crumbs are mixed with the wet filling. This is a wet bottom pie, with a sweet syrup bottom and crumbs on top. Some recipies call for all molasses. This one creates a milder tasting filing by mixing molasses with corn syrup. Some people may perfer the stronger taste of more molasses. But unless you love dark molasses, go for the milder varieties. (My mom once accidentally used black strap molasses in a pie - it was terrible!) If you've never had a shoofly pie of this type, think of a pecan pie topped with a crumb cake instead of pecans. The biggest downside to this recipe is the fact that if your crust gets a hole and leaks, the pie tends to stick to the bottom of the pan. On the upside, if you use a ready made crust, it is extremely easy to prepare.