two {shutter} sisters
junephotoaday_2web_emilypowers
Every summer, when my Dad visited his grandparents' southern Ohio farm, Nannie made him Shoofly Pie.
I stumbled upon a recipe for this molasses dessert in the June issue of Everyday Food and decided to whip him up a bit of childhood nostalgia. He savored each bite and the pie received rave reviews.
Shoofly Pie is filled with tasty textures. Some crumb topping sinks as the pie bakes, making a cake-like layer between the molasses custard on the bottom and the sugary topping. Serve with a dollop of lightly sweetened whipped cream.
Ingredients for the crust:
1 1/4 cup 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
Ingredients for the topping and filling:
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
1. 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 over mix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to overnight).
2. 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.
3. 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, 45-55 minutes. Let cool 1 hour. Serve warm or at room temperature.
junephotoaday_2web_emilypowers
Every summer, when my Dad visited his grandparents' southern Ohio farm, Nannie made him Shoofly Pie.
I stumbled upon a recipe for this molasses dessert in the June issue of Everyday Food and decided to whip him up a bit of childhood nostalgia. He savored each bite and the pie received rave reviews.
Shoofly Pie is filled with tasty textures. Some crumb topping sinks as the pie bakes, making a cake-like layer between the molasses custard on the bottom and the sugary topping. Serve with a dollop of lightly sweetened whipped cream.
Ingredients for the crust:
1 1/4 cup 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
Ingredients for the topping and filling:
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
1. 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 over mix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to overnight).
2. 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.
3. 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, 45-55 minutes. Let cool 1 hour. Serve warm or at room temperature.