Front:
RECIPES FROM THE PENNA DUTCH COUNTRY
SHOOFLY PIE
C
Back:
RECIPES FROM THE PENNA. DUTCH COUNTRY
SHOOFLY PIE
1 cup unsifted flour
1/2 cup light brown sugar
1/4 cup vegetable shortening
1 teaspoon baking soda
1 cup boiling water
2/3 cup light corn syrup
1/3 cup dark molasses
9" pastry shell
Preheat oven to 375°. Prepare crumb topping by
combining flour, brown sugar and shortening in
bowl until mixture resembles coarse meal.
In another bowl, dissolve soda in boiling water.
Add molasses and corn syrup. Blend well. Pour
into unbaked pie shell and sprinkle crumbs evenly
over the top. Bake in middle of oven for 10 minutes.
Reduce heat to 350° and continue baking about
25 minutes more or until filling is set. Do not over-
bake or filling will be too dry. Cool to room tempera-
ture before serving.
Published by Frank Thomas, 65 Glen Moore Circle, Lancaster, PA 17601 ©1981
FT-6
