Shoofly Pie

This Shoo-Fly Pie recipe, from our sister publication Country Living, is a Pennsylvania Dutch classic.

Piecrust:
2 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening
5 tablespoons water

Filling:
1/2 cup dark corn syrup
1/4 cup light brown sugar, packed
1 large egg, beaten
1/2 teaspoon baking soda
1/2 cup hot water

Crumb Topping:
1 cup all-purpose flour
3 tablespoons shortening
2/3 cup light brown sugar, packed
1 pinch salt
1 pinch ground cinnamon

1. For crust: In a medium bowl, mix flour and salt. Cut shortening into flour mixture until it resembles coarse crumbs. Gradually add water until combined. Press together to form dough and chill for at least 1 hour or up to overnight. Roll out dough on a lightly floured surface to 1/8-inch thickness; fit into a 9-inch pie pan. Preheat oven to 350 F.

2. For filling: Combine corn syrup, brown sugar and egg. Dissolve baking soda in hot water, stir into syrup mixture, and pour into crust.

3. For topping: In a medium bowl, mix ingredients using your fingers or a pastry blender until combined. Sprinkle crumbs evenly over corn-syrup mixture. Bake for 50 to 60 minutes. Serves 8.

Tip: If short on time, substitute a 9-inch store-bought crust.

¥ Each serving: About 546 calories, 6g total fat, 26mg cholesterol, 436mg sodium 76g carbohydrate, 1g dietary fiber, 6g protein.