Bonnie Boyer’s Shoofly Pie

shoofly-pie

In her special A Heartland Holiday Feast, Lidia visits Bethlehem, PA, where she meets Bonnie Boyer. Bonnie, uses her grandmother's recipe to make a shoofly pie that she is locally renowned for.

Bonnie and Lidia make pies together, and Lidia later uses what she's learned to make her own shoofly pie for the celebratory 'Heartland Holiday Feast' in Pennsylvania.

Prep time: 1.5 Hours

Cook time: 50-55 mins Hours

Yield: 2 pies

Course:
Cuisine:

Ingredients

  • Two 9-inch pie plates
  • Pie Crust:
  • 2 cups all-purpose flour, plus more for dusting
  • 3/4 cup shortening
  • 1 teaspoon fine salt
  • Filling:
  • 2 cups packed dark brown sugar
  • 2 eggs
  • 1 teaspoon baking soda
  • 1 cup Pennsylvania-Dutch table syrup, such as Golden Barrel (Pennsylvania-Dutch table syrup can be found online for purchase or at a local Amish market. You may substitute dark corn syrup.)
  • Crumble:
  • 2 cups all-purpose flour
  • 1 cup dark brown sugar, packed
  • 1 teaspoon baking powder
  • Pinch salt
  • 3/4 cup shortening

Directions

  1. For the crust: Preheat the oven to 350 degrees F.
  2. In a large bowl, combine the flour, shortening, salt and 5 tablespoons cold water.
  3. With your hands, cut the shortening into the dry ingredients until the mixture forms crumbles the size of peas.
  4. Knead just until a dough forms.
  5. Divide the dough in half.
  6. On a lightly floured surface, roll out each half to a 10-inch circle and fit into a 9-inch pie plate.
  7. Crimp the edges.
  8. Repeat for the remaining dough and pie plate.
  9. Set aside.
  10. For the filling: In a large bowl, whisk together the sugar and eggs.
  11. In a medium bowl, whisk together 2 cups hot water and the baking soda.
  12. Stir the corn syrup into the water mixture until dissolved.
  13. Add the corn syrup mixture to the brown sugar mixture and stir to combine.
  14. Set aside.
  15. For the crumble: In a large bowl, combine the flour, sugar, baking powder and salt.
  16. With your hands, cut the shortening into dry ingredients until crumbles, the size of walnuts, appear.
  17. Set aside.
  18. Pour the filling into the unbaked pie shells.
  19. Generously sprinkle the crumble over the filling.
  20. Bake for 50 to 55 minutes, then serve.
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