Apple shoofly pie
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Unsalted butter; cut up |
| 1 | cup | Flour |
| ⅓ | cup | Brown sugar; packed |
| 1 | teaspoon | Cinnamon, ground |
| ¼ | teaspoon | Ginger, ground |
| ¼ | teaspoon | Cloves, ground |
| ¼ | teaspoon | Salt |
| ⅓ | cup | Molasses |
| ⅓ | cup | Water; boiling |
| ½ | teaspoon | Baking soda |
| 2 | larges | Red Delicious apples; peeled cored/coarsely chopped |
| 1 | 9\" deepdish pie shell unbake | |
Directions
CRUMB MIXTURE
FILLING
1. To prepare crumb mixture: Process butter, flour, brown sugar, cinnamon, ginger, cloves, and salt in a food processor until mixture resembles coarse meal.
2. To make filling: Dissolve molasses in boiling water in a large bowl. Stir in baking soda. Add about ⅔ of the crumb mixture and all of the chopped apples, and mix until crumbs are moistened. Spoon into pie shell. Sprinkle remaining crumb mixture on top.
3. Bake in a preheated 375-degree oven until filling is set, about 40 minutes.
Source: Chicago Sun Times, November 6, 1996