Thursday, September 19, 2019

SHOO FLY PIE


Ingredients

  • Pastry for single-crust cake (9 inches)
  • 1/2 cup packed brown sugar
  • 1/2 cup molasses
  • 1 large egg, 70 degrees
  • 1-1/2 teaspoons all-purpose flour
  • 1/2 teaspoon sodium bicarbonate
  • 1 cup boiling water
  • 1 large egg yolk, 70 degrees, gently beaten
  • TOPPING:
  • 1-1/2 cups all-purpose flour
  • 3/4 cup packed brown sugar
  • 3/4 teaspoon sodium bicarbonate
  • Dash salt
  • 6 tablespoons cold butter, cubed

Directions

  • On the floured surface, roll dough to suit a 9-in. deep-dish cake plate. Trim and flute edge. Refrigerate a minimum of half an hour.
  • Meanwhile, preheat oven to 425°. For filling, mix brown sugar, molasses, egg, flour and sodium bicarbonate. Progressively stir in boiling water awesome completely.
  • Line unpricked crust having a double thickness of foil. Fill with cake weights, peas or uncooked grain. Bake on the lower oven rack fifteen minutes. Remove foil and cake weights brush crust with egg yolk. Bake a few minutes. Awesome on the wire rack. Reduce oven setting to 350°.
  • In another bowl, whisk together first four topping ingredients. Decline in butter until crumbly. Add filling to crust sprinkle with topping. Cover fringe of cake with foil.
  • Bake until filling is placed and golden brown, 45-50 minutes. Awesome on the wire rack. Store within the refrigerator.

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