This Pennsylvania Dutch dessert specialty with a dark molasses filling is best served warmed and topped with whipped cream.
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1 cup all-purpose flour
1/8 teaspoon salt
1/3 cup cold Land O Lakes® Butter
3 to 4 tablespoons cold water
3/4 cup hot water
1 teaspoon baking soda
3/4 cup mild-flavor molasses or dark corn syrup
2/3 cup firmly packed brown sugar
2 tablespoons cold Land O Lakes® Butter
1 large Land O Lakes® Egg, beaten
1 teaspoon vanilla
Land O Lakes® Heavy Whipping Cream, whipped, sweetened, if desired
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.