Shoofly Pie

from Knauss Berry Farm

For the pie crust:

Use your favorite pie crust recipe or a pre-purchased crust

Roll out the pie crust and form the edges as desired. Place into the refrigerator until ready to fill the pie crust.

For the crumb topping:

1¼ cups all-purpose flour

¼ teaspoon salt

¾ cup brown sugar

⅛ teaspoon ground cinnamon

2½ ounces butter, room temperature

Combine all ingredients in the bowl of a stand mixer and paddle just until the mixture comes together and forms a crumb topping. Reserve about ¾ cups of the topping for the top of the pie. Set aside the rest to add to the filling.

For the filling:

¾ teaspoon baking soda

⅛ teaspoon salt

⅛ teaspoon ground ginger

1/8 teaspoon ground clove

⅛ teaspoon ground nutmeg

1¼ cups of just boiling water

1¼ cups dark karo corn syrup

Add crumbs (approx. 1½ cups)

Combine baking soda, salt, ground ginger, clove and nutmeg and water in a pot and bring to a bowl. Stir in the corn syrup and mix. Add the leftover crumb topping into the pan with the liquids (NOT the reserved ¾ cup for the top of the pie) and simmer for a couple minutes, stirring to thicken the mixture. Let the mixture cool slightly then transfer to the prepared pie dough. Sprinkle the reserved ¾ cup of crumb topping over the filling. Bake in a preheated 375˚F oven for 40-45 minutes until the filling is set. Cover the pie with aluminum foil halfway through cooking to prevent the pie from browning too much.

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