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PICT0830There are several versions of shoofly pie, one being the dry shoofly pie and the moist or wet bottom shoofly pie. Personally we never did care for the dry version. One day years ago we were given a recipe for Gooey Shoofly Pie with Lemon Sauce, and that has been the pie we like ever since. We were told this recipe came from an Old Order Amish woman many years ago.

When looking at the recipe you might think what is easy about it? However the mixing of the ingredients is quite simple and quick, the fact that it has crumbs and syrup and lemon sauce make the length of this recipe look harder than it really is.

 

GOOEY SHOOFLY PIE

SYRUP:

1 cup Molasses (dark black strap or milder ) also have made with Sorghum Molasses

1 cup Hot Water

1/4 cup Light Brown Sugar

1 Egg (beaten)

1 teaspoon Soda (dissolved in hot water)

Dissolve soda in hot water, add molasses, and beaten egg, brown sugar until well mixed.

CRUMBS:

1 cup Flour

1/3 cup Brown Sugar

5 tablespoons Butter

1/4 teaspoon Nutmeg (optional)

1/2 teaspoon Cinnamon (optional)

Combine the crumb ingredients to form crumbs.

Put 1/2 syrup into an unbaked pie shell, then add 1/2 of crumbs.

Add remaining syrup, and last 1/2 of crumbs.

Put into preheated 400 degree oven, for 10 minutes

Reduce heat to 350 degrees and bake for 50 minutes

Remove from oven to cool.

 NOTE: If using store bought pie crusts you should buy the deep dish type for this pie, and if you are making your own then make for the large country ceramic pie plates as a regular pie shell will not hold this pie.

LEMON SAUCE

2 tablespoons Corn Starch

1/2 cup Sugar

1/4 teaspoon Salt

1/4 cup Butter

2 cups Boiling Water

Juice of one Lemon or  1  1/2  tablespoons bottle Lemon Juice (according to taste)

Grated Lemon Zest (if using fresh lemon)

Mix together Cornstarch, sugar and salt in a sauce pan.

Gradually stir in boiling water

Cook, stirring constantly until mixture boils and thickens and is clear.

Remove from heat: stir in remaining ingredients, Server warm over shoofly pie.

Yield 2 1/4 cups

 

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