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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.
Caramel and cake. The subtle sweetness of the pound cake combined with the browned butter and toasty sugar flavor in the caramel sauce icing creates a dessert well worth the time to make it.
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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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