Cinnamon Shoofly Pie
Serves: 6
Zoie Ernser
1 January 1970
Based on User reviews:
47
Spice
68
Sweetness
53
Sourness
39
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 cup
All-Purpose Flour1.5 tsps
Cinnamon1 cup
Sugar (confectioners')1 cup
Dark Brown Sugar1 cup
Molasse3 large
Egg1 tsp
Vanilla Extract1 tsp
Baking Soda1 cup
Water (boiling)1 tbsp
Ground CinnamonDirections:
1
Tart Shell: In a large bowl, stir the flour, cinnamon and sugar together
2
With the flat beater attachment of an electric mixer, pastry blender or your fingertips, work the butter into the flour mixture until it resembles coarse meal
3
Sprinkle in 3 or 4 tablespoons of the eggy water and mix it in until the dough comes together in a ball
4
On a lightly floured surface, take walnut-sized pieces of dough and, with the heel of your hand, smear them away from you into 6-inch streaks
5
Pat the dough into a disk, wrap in plastic and refrigerate for 2 hours or overnight
6
Set a rack in the middle of the oven and preheat to 400 degrees F
7
Lightly coat a 9 1/2-inch tart pan with a removable bottom with nonstick vegetable spray
8
On a lightly floured surface, roll the dough into an 11 1/2-inch circle
9
Fit the dough into the pan
10
Trim the dough to a 1-inch overhang and double the dough over itself to reinforce the sides
11
Freeze for 30 minutes
12
Line the tart shell with aluminum foil and weight down with dried beans or pie weights
13
Bake for 15 minutes
14
Remove the foil and bake for 10 minutes longer or until lightly browned
15
Lower oven temperature to 350 degrees F
16
In a medium bowl, work the butter into the flour, sugar and cinnamon to make the crumb topping
17
You may start with an electric mixer but finish by rubbing and pinching it with your fingers until it looks mealy and lumpy
18
In another medium bowl, mix together the molasses, corn syrup, eggs, and vanilla
19
Stir the baking soda into the boiling water, then mix it into the rest of the filling
20
Pour it into the shell, filling up to 1/4-inch from the top of the crust
21
Sprinkle on the crumb topping, taking care not to overfill the shell
22
Bake for 30 minutes until set on a rack in the middle of the oven
23
Mix the confectioners' sugar, the ground cinnamon and the arbol chile
24
Let cool and sprinkle with the sugar/cinnamon/chile mixture
25
Serve with plenty of whipped cream