Shoofly Pie

Supposedly a Southern specialty from Kentucky…all those horses, all those flies…it’s really an Amish dish from Pennsylvania.  Some recipes use molasses but these days corn syrup and brown sugar are more useful and usable in the kitchen.

Crust:           2 cups all-purpose Flour            1 tsp Salt
¾ cup Shortening                       5 Tbsp Ice Water

In a food processor measure the flour, salt and shortening, cover and put the processor bowl in the refrigerator for 1 hour.  Pulse process till coarse crumbs form and then add cold water 1 Tbsp at a time, pulsing till dough forms into a ball.  Remove from processor bowl, flatten slightly and wrap in plastic wrap.  Chill at least 1 hour or overnight.  Roll out on a lightly floured surface to 1/8 thickness, fit into a 9” pan.   Or just use store-bought pie crust.

Preheat oven to 350F

Filling:         ½ cup Dark Corn Syrup   ¼ cup Light Brown Sugar (packed)
1 large egg, beaten           ½ tsp Baking Soda      ½ cup hot water

In a bowl, combine corn syrup, brown sugar and egg.  Dissolve baking soda into the hot water and stir into syrup mixture.  Pour into crust.

Crumb Topping:    1 cup all-purpose Flour              3 Tbsp Shortening
2/3 cup Light Brown Sugar-packed   Pinch of Salt      Pinch of Cinnamon

In a food processor bowl, measure the flour, shortening, sugar, salt and cinnamon, pulse till combined.  Sprinkle crumbs evenly over syrup mixture.

Bake for 50 to 60 minutes depending on your oven.  Done when crumb topping is a deep golden brown.  Cool on wire rack one hour before serving.