Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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This Pennsylvania Dutch dessert specialty with a dark molasses filling is best served warmed and topped with whipped cream.
Heat oven to 400°F.
Combine 1 cup flour and salt in bowl; cut in 1/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Mix in enough water until flour is moistened. Shape into ball.
Roll out dough into 12-inch circle on lightly floured surface. Fold into quarters. Place into 9 1/2-inch deep-dish pie plate; unfold, pressing firmly against bottom and sides. Crimp or flute edge.
Combine hot water and 1 teaspoon baking soda in bowl. Stir in molasses. Set aside.
Combine 1 cup flour and brown sugar in another bowl. Cut in 2 tablespoons butter until mixture resembles coarse crumbs.
Reserve 1/2 cup crumbs.
Add molasses mixture, egg and vanilla to remaining crumb mixture. Beat until well mixed. Pour mixture into prepared crust; sprinkle with the reserved crumb mixture. Bake 10 minutes.
Reduce oven temperature to 350°F.
Bake 35-40 minutes or until filling is set. Serve warm with whipped cream, if desired.
Dietary Fiber: 1g
First time trying and it was delicious! I used a graham cracker crust and it turned out wonderful! It did take quite a bit longer for it to finish, approximately 20+ minutes, but it was well worth the wait. Will make again.
I cheated and used an already prepared crust. I have had authentic Pennsylvania Dutch Shoofly Pie and can honestly say, this is the closest recipe I have made to the real deal! I was so thrilled. This pie is excellent for breakfast or brunch, or dessert. I used the molasses in my pie. My son even loved it and asks me to make it again surprisingly often.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1368
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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