Other

Shoofly Pie


Ingredients

For the dough:

  • 2 Cups all-purpose flour
  • 2 Tablespoons sugar
  • ½ Teaspoon salt
  • 12 Tablespoons (1 ½ sticks) cold butter, cubed
  • ¼ Cup ice water, plus more if needed

For the topping:

  • 1 Cup all-purpose flour
  • ¾ Cup brown sugar
  • 1 Teaspoon ground cinnamon
  • ¼ Teaspoon salt
  • 6 Tablespoons (½ stick) cold butter, cubed

For the filling:

  • 1 Cup boiling water
  • 1 Cup unsulphured molasses
  • 1 Teaspoon baking soda
  • 1 Teaspoon vanilla extract
  • Pinch of salt
  • 1 large egg, beaten

Servings8

Calories Per Serving597

Folate equivalent (total)140µg35%

Riboflavin (B2)0.3mg16.1%


Recipe Summary

  • 1 1/4 cups all-purpose flour, plus more for rolling
  • 1/2 teaspoon coarse salt
  • 1 teaspoon granulated sugar
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 3 to 5 tablespoons ice water
  • 1 1/4 cups all-purpose flour
  • 3 tablespoons cold butter, cut into small pieces
  • 3/4 cup light-brown sugar
  • 1 teaspoon baking soda
  • 2/3 cup boiling water
  • 3/4 cup unsulfured molasses
  • 1 large egg, lightly beaten

Make crust: In a food processor, pulse flour, salt, and sugar until combined. Add butter pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons water, 1 tablespoon at a time). Do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to overnight).

Preheat oven to 375 degrees. On a floured work surface, roll out dough to a 12-inch round with a floured rolling pin. Place in a 9-inch pie plate, trim excess, and crimp edges. Make topping and filling: In clean bowl of processor, pulse flour, butter, and brown sugar until combined. In a bowl, combine baking soda with boiling water and whisk to dissolve. Whisk in molasses, then egg until combined.

Fill crust with molasses mixture, then sprinkle crumb mixture evenly over top (some will sink into filling). Place pie on a rimmed baking sheet and bake until set in middle, 45 to 55 minutes. Let cool 1 hour. Serve warm or at room temperature.


Recipe Summary

  • 1 1/4 cups all-purpose flour, plus more for rolling
  • 1/2 teaspoon coarse salt
  • 1 teaspoon granulated sugar
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 3 to 5 tablespoons ice water
  • 1 1/4 cups all-purpose flour
  • 3 tablespoons cold butter, cut into small pieces
  • 3/4 cup light-brown sugar
  • 1 teaspoon baking soda
  • 2/3 cup boiling water
  • 3/4 cup unsulfured molasses
  • 1 large egg, lightly beaten

Make crust: In a food processor, pulse flour, salt, and sugar until combined. Add butter pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons water, 1 tablespoon at a time). Do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to overnight).

Preheat oven to 375 degrees. On a floured work surface, roll out dough to a 12-inch round with a floured rolling pin. Place in a 9-inch pie plate, trim excess, and crimp edges. Make topping and filling: In clean bowl of processor, pulse flour, butter, and brown sugar until combined. In a bowl, combine baking soda with boiling water and whisk to dissolve. Whisk in molasses, then egg until combined.

Fill crust with molasses mixture, then sprinkle crumb mixture evenly over top (some will sink into filling). Place pie on a rimmed baking sheet and bake until set in middle, 45 to 55 minutes. Let cool 1 hour. Serve warm or at room temperature.


Recipe Summary

  • 1 1/4 cups all-purpose flour, plus more for rolling
  • 1/2 teaspoon coarse salt
  • 1 teaspoon granulated sugar
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 3 to 5 tablespoons ice water
  • 1 1/4 cups all-purpose flour
  • 3 tablespoons cold butter, cut into small pieces
  • 3/4 cup light-brown sugar
  • 1 teaspoon baking soda
  • 2/3 cup boiling water
  • 3/4 cup unsulfured molasses
  • 1 large egg, lightly beaten

Make crust: In a food processor, pulse flour, salt, and sugar until combined. Add butter pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons water, 1 tablespoon at a time). Do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to overnight).

Preheat oven to 375 degrees. On a floured work surface, roll out dough to a 12-inch round with a floured rolling pin. Place in a 9-inch pie plate, trim excess, and crimp edges. Make topping and filling: In clean bowl of processor, pulse flour, butter, and brown sugar until combined. In a bowl, combine baking soda with boiling water and whisk to dissolve. Whisk in molasses, then egg until combined.

Fill crust with molasses mixture, then sprinkle crumb mixture evenly over top (some will sink into filling). Place pie on a rimmed baking sheet and bake until set in middle, 45 to 55 minutes. Let cool 1 hour. Serve warm or at room temperature.


Recipe Summary

  • 1 1/4 cups all-purpose flour, plus more for rolling
  • 1/2 teaspoon coarse salt
  • 1 teaspoon granulated sugar
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 3 to 5 tablespoons ice water
  • 1 1/4 cups all-purpose flour
  • 3 tablespoons cold butter, cut into small pieces
  • 3/4 cup light-brown sugar
  • 1 teaspoon baking soda
  • 2/3 cup boiling water
  • 3/4 cup unsulfured molasses
  • 1 large egg, lightly beaten

Make crust: In a food processor, pulse flour, salt, and sugar until combined. Add butter pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons water, 1 tablespoon at a time). Do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to overnight).

Preheat oven to 375 degrees. On a floured work surface, roll out dough to a 12-inch round with a floured rolling pin. Place in a 9-inch pie plate, trim excess, and crimp edges. Make topping and filling: In clean bowl of processor, pulse flour, butter, and brown sugar until combined. In a bowl, combine baking soda with boiling water and whisk to dissolve. Whisk in molasses, then egg until combined.

Fill crust with molasses mixture, then sprinkle crumb mixture evenly over top (some will sink into filling). Place pie on a rimmed baking sheet and bake until set in middle, 45 to 55 minutes. Let cool 1 hour. Serve warm or at room temperature.


Recipe Summary

  • 1 1/4 cups all-purpose flour, plus more for rolling
  • 1/2 teaspoon coarse salt
  • 1 teaspoon granulated sugar
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 3 to 5 tablespoons ice water
  • 1 1/4 cups all-purpose flour
  • 3 tablespoons cold butter, cut into small pieces
  • 3/4 cup light-brown sugar
  • 1 teaspoon baking soda
  • 2/3 cup boiling water
  • 3/4 cup unsulfured molasses
  • 1 large egg, lightly beaten

Make crust: In a food processor, pulse flour, salt, and sugar until combined. Add butter pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons water, 1 tablespoon at a time). Do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to overnight).

Preheat oven to 375 degrees. On a floured work surface, roll out dough to a 12-inch round with a floured rolling pin. Place in a 9-inch pie plate, trim excess, and crimp edges. Make topping and filling: In clean bowl of processor, pulse flour, butter, and brown sugar until combined. In a bowl, combine baking soda with boiling water and whisk to dissolve. Whisk in molasses, then egg until combined.

Fill crust with molasses mixture, then sprinkle crumb mixture evenly over top (some will sink into filling). Place pie on a rimmed baking sheet and bake until set in middle, 45 to 55 minutes. Let cool 1 hour. Serve warm or at room temperature.


Recipe Summary

  • 1 1/4 cups all-purpose flour, plus more for rolling
  • 1/2 teaspoon coarse salt
  • 1 teaspoon granulated sugar
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 3 to 5 tablespoons ice water
  • 1 1/4 cups all-purpose flour
  • 3 tablespoons cold butter, cut into small pieces
  • 3/4 cup light-brown sugar
  • 1 teaspoon baking soda
  • 2/3 cup boiling water
  • 3/4 cup unsulfured molasses
  • 1 large egg, lightly beaten

Make crust: In a food processor, pulse flour, salt, and sugar until combined. Add butter pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons water, 1 tablespoon at a time). Do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to overnight).

Preheat oven to 375 degrees. On a floured work surface, roll out dough to a 12-inch round with a floured rolling pin. Place in a 9-inch pie plate, trim excess, and crimp edges. Make topping and filling: In clean bowl of processor, pulse flour, butter, and brown sugar until combined. In a bowl, combine baking soda with boiling water and whisk to dissolve. Whisk in molasses, then egg until combined.

Fill crust with molasses mixture, then sprinkle crumb mixture evenly over top (some will sink into filling). Place pie on a rimmed baking sheet and bake until set in middle, 45 to 55 minutes. Let cool 1 hour. Serve warm or at room temperature.


Recipe Summary

  • 1 1/4 cups all-purpose flour, plus more for rolling
  • 1/2 teaspoon coarse salt
  • 1 teaspoon granulated sugar
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 3 to 5 tablespoons ice water
  • 1 1/4 cups all-purpose flour
  • 3 tablespoons cold butter, cut into small pieces
  • 3/4 cup light-brown sugar
  • 1 teaspoon baking soda
  • 2/3 cup boiling water
  • 3/4 cup unsulfured molasses
  • 1 large egg, lightly beaten

Make crust: In a food processor, pulse flour, salt, and sugar until combined. Add butter pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons water, 1 tablespoon at a time). Do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to overnight).

Preheat oven to 375 degrees. On a floured work surface, roll out dough to a 12-inch round with a floured rolling pin. Place in a 9-inch pie plate, trim excess, and crimp edges. Make topping and filling: In clean bowl of processor, pulse flour, butter, and brown sugar until combined. In a bowl, combine baking soda with boiling water and whisk to dissolve. Whisk in molasses, then egg until combined.

Fill crust with molasses mixture, then sprinkle crumb mixture evenly over top (some will sink into filling). Place pie on a rimmed baking sheet and bake until set in middle, 45 to 55 minutes. Let cool 1 hour. Serve warm or at room temperature.


Recipe Summary

  • 1 1/4 cups all-purpose flour, plus more for rolling
  • 1/2 teaspoon coarse salt
  • 1 teaspoon granulated sugar
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 3 to 5 tablespoons ice water
  • 1 1/4 cups all-purpose flour
  • 3 tablespoons cold butter, cut into small pieces
  • 3/4 cup light-brown sugar
  • 1 teaspoon baking soda
  • 2/3 cup boiling water
  • 3/4 cup unsulfured molasses
  • 1 large egg, lightly beaten

Make crust: In a food processor, pulse flour, salt, and sugar until combined. Add butter pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons water, 1 tablespoon at a time). Do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to overnight).

Preheat oven to 375 degrees. On a floured work surface, roll out dough to a 12-inch round with a floured rolling pin. Place in a 9-inch pie plate, trim excess, and crimp edges. Make topping and filling: In clean bowl of processor, pulse flour, butter, and brown sugar until combined. In a bowl, combine baking soda with boiling water and whisk to dissolve. Whisk in molasses, then egg until combined.

Fill crust with molasses mixture, then sprinkle crumb mixture evenly over top (some will sink into filling). Place pie on a rimmed baking sheet and bake until set in middle, 45 to 55 minutes. Let cool 1 hour. Serve warm or at room temperature.


Recipe Summary

  • 1 1/4 cups all-purpose flour, plus more for rolling
  • 1/2 teaspoon coarse salt
  • 1 teaspoon granulated sugar
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 3 to 5 tablespoons ice water
  • 1 1/4 cups all-purpose flour
  • 3 tablespoons cold butter, cut into small pieces
  • 3/4 cup light-brown sugar
  • 1 teaspoon baking soda
  • 2/3 cup boiling water
  • 3/4 cup unsulfured molasses
  • 1 large egg, lightly beaten

Make crust: In a food processor, pulse flour, salt, and sugar until combined. Add butter pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons water, 1 tablespoon at a time). Do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to overnight).

Preheat oven to 375 degrees. On a floured work surface, roll out dough to a 12-inch round with a floured rolling pin. Place in a 9-inch pie plate, trim excess, and crimp edges. Make topping and filling: In clean bowl of processor, pulse flour, butter, and brown sugar until combined. In a bowl, combine baking soda with boiling water and whisk to dissolve. Whisk in molasses, then egg until combined.

Fill crust with molasses mixture, then sprinkle crumb mixture evenly over top (some will sink into filling). Place pie on a rimmed baking sheet and bake until set in middle, 45 to 55 minutes. Let cool 1 hour. Serve warm or at room temperature.


Recipe Summary

  • 1 1/4 cups all-purpose flour, plus more for rolling
  • 1/2 teaspoon coarse salt
  • 1 teaspoon granulated sugar
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 3 to 5 tablespoons ice water
  • 1 1/4 cups all-purpose flour
  • 3 tablespoons cold butter, cut into small pieces
  • 3/4 cup light-brown sugar
  • 1 teaspoon baking soda
  • 2/3 cup boiling water
  • 3/4 cup unsulfured molasses
  • 1 large egg, lightly beaten

Make crust: In a food processor, pulse flour, salt, and sugar until combined. Add butter pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons water, 1 tablespoon at a time). Do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to overnight).

Preheat oven to 375 degrees. On a floured work surface, roll out dough to a 12-inch round with a floured rolling pin. Place in a 9-inch pie plate, trim excess, and crimp edges. Make topping and filling: In clean bowl of processor, pulse flour, butter, and brown sugar until combined. In a bowl, combine baking soda with boiling water and whisk to dissolve. Whisk in molasses, then egg until combined.

Fill crust with molasses mixture, then sprinkle crumb mixture evenly over top (some will sink into filling). Place pie on a rimmed baking sheet and bake until set in middle, 45 to 55 minutes. Let cool 1 hour. Serve warm or at room temperature.


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