Shoofly Pie

Ingredients Dough for single-crust pie 1/2 cup packed brown sugar 1/2 cup molasses 1 large egg

1-1/2 teaspoons all-purpose flour 1/2 teaspoon baking soda 1 cup boiling water 1 large egg yolk, lightly beaten

topping: 1-1/2 cups all-purpose flour 3/4 cup packed brown sugar 3/4 teaspoon baking soda Dash salt 6 tablespoons cold butter, cubed

Directions Preheat oven to 325°. Stir butter into smashed cookies, pecans, brown sugar, and salt in a large basin. Grease a 9-inch deep-dish pie plate and press bottom and sides. Bake 5-7 minutes until lightly browned. Wire-rack cool.

Meanwhile, preheat oven to 425°. Mix brown sugar, molasses, egg, flour, and baking soda for filling. Cool fully after adding boiling water.

Wrap unpricked crust in double foil. Use pie weights, dried beans, or uncooked rice. Bake 15 minutes on a lower rack. Brush egg yolk on crust; remove foil and pie weights. Bake 5 minutes. Wire-rack cool. Turn down oven to 350°.

In another bowl, mix first 4 topping ingredients. Make crumbly with butter. Sprinkle topping over crust and filling. Cover pie edge with foil.

Bake 45–50 minutes until filling is firm and golden brown. Wire-rack cool. Refrigerate.

Nutritional Info 1 piece: 540 calories, 22g fat (13g saturated fat), 99mg cholesterol, 630mg sodium, 82g carbohydrate (49g sugars, 1g fiber), 6g protein.

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