Amish shoo fly pie
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Flour |
| ¼ | teaspoon | Salt |
| ⅓ | cup | Shortening |
| ¾ | cup | Flour |
| ½ | teaspoon | Cinnamon |
| 1 | pinch | Nutmeg |
| 1 | pinch | Ground cloves |
| ½ | tablespoon | Soda |
| ¾ | cup | Boiling water |
| 1 | tablespoon | Butter |
| Milk | ||
| 1 | pinch | Ginger |
| 1 | pinch | Salt |
| ½ | cup | Brown sugar |
| 2 | tablespoons | Shortening |
| ½ | cup | Molasses |
| 1 | each | Egg yolk; beaten well |
Directions
PASTRY
CRUMB MIXTURE
FILLING
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
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