Shoofly pie (melassich-riwwelkuche)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Short pastry crust | ||
| 1½ | cup | All-purpose flour |
| ½ | cup | Sugar |
| ½ | cup | Unsalted butter |
| 1 | teaspoon | Ground cinnamon |
| ½ | teaspoon | Grated nutmeg |
| ¼ | teaspoon | Sea salt |
| ½ | teaspoon | Baking soda |
| ¾ | cup | Warm water |
| ¾ | cup | Unsulfured molasses |
Directions
Preheat the oven to 425oF. Line a 9-inch pie dish with short pastry and set aside. Using a pastry cutter or food processor, work the flour, sugar, and butter to a loose crumb, then add the cinnamon, nutmeg, and salt. In a separate bowl, dissolve the baking soda in the warm water and combine with the molasses. Pour the liquid into the unbaked pie shell, then fill with the crumb mixture. Be certain that the crumbs are spread evenly along the sides: this will help prevent overflow during baking. Bake the pie in the middle of the oven for 15 minutes, then reduce the temperature to 350oF and bake 35 to 40 minutes or until the center of the pie is firm and cake-like.
Serve hot from the oven or cool on a rack and serve at room temperature.
Yield: 1 pie or 8 to 10 servings.
Posted to recipelu-digest Volume 01 Number 442 by ctlindab@... on Jan 3, 1998
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