Pennsylvania Dutch (Amish) Shoofly Pie

Ingredients for 1 servings:

• 155 g flour
• ¼ tsp salt
• 100 g fat (frying), chilled
• 3 tbsp water, ice cold
• 190 g flour
• 220 g brown sugar
• 1 tbsp fat (frying), chilled
• 235 g beet syrup
• 180 ml water, hot
• ¾ tsp baking soda, alternatively baking powder
• 1 egg(s), beaten

Instructions

Working time approx. 35 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 5 minutes

American Syrup Pie

For a 23 cm springform pan or a 23 cm pie dish Dough: In a medium bowl, combine flour and salt. Now add the shortening to the mixture and crumble. Then add 2-3 tablespoons of ice water to the dough and mix with a fork until the dough forms a smooth mass. Shape into a ball and wrap in plastic wrap. Refrigerate for at least 30 minutes. Then roll out and line the springform pan with it, also pulling up an edge or placing it in the pie dish. Preheat oven to 200 degrees C (top/bottom heat). Crumble: In a bowl, mix the flour with the sugar, then stir in the frying shortening until crumbs form. Filling: In another bowl, mix together the sugar syrup, hot water and baking soda or baking powder, then stir in the beaten egg. Mix this filling with 3/4 of the crumb topping and spoon onto the dough in the springform pan. Then sprinkle the remaining crumb topping over the filling. Place the pie in the preheated oven at 200 degrees C and bake for 10 to 15 minutes, then reduce the oven temperature to 175 degrees C and bake for another 30-45 minutes. When the pie is cut, the crust may be wet; this is okay; it’s called a “wet bottom shoofly pie.”