Carol's Shoofly Pie
(Shared recipe submitted by Carol Badeaux.)
Makes two pies
Carol writes: "This is the Shoofly Pie recipe my grandmother passed down through the family. My mother was always asked to bake this pie for school and church bake sales and potlucks and got fave reviews. I have baked this pie for people all over the world, as my husband and I traveled with the Navy, and it is always enjoyed."
- Two deep dish pie shells, unbaked
- 2-1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup shortening
- Pinch of salt
- 2 cups boiling water
- 1 cup dark corn syrup
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon baking soda
For the crumbs, combine all ingredients together and cut together with a pastry cutter or using two kitchen knives until the mixture is crumbly, like a crumb topping.
For the filling, combine all ingredients together and stir until mixed.
Preheat oven to 375° F. Sprinkle a small amount of crumbs into bottom of each pie shell. (You must use deep dish shells to make sure the filling does not boil out.) Pour half of the filling into each shell. Top each with remaining crumbs. Bake on a cookie sheet until knife comes out almost clean in center. (Pies will leave some ingredients on knife. Do not overcook.)
About Carol: Carol is from Delaware County, Pennsylvania. Her e-mail address is firstname.lastname@example.org.