Lady Bukowski (hammersickle) wrote in mofckinrecipes,
Lady Bukowski

shoo-fly pie and apple pandowdy.

actually, this recipe is shoo-fly pie with baked apples on top, but close enough. sandy and i invented this thing yesterday from various recipes.

just a warning, the crust is a pain in the ass to make, but it comes out AWESOME, flaky and gorgeous.

1 1/3 cups all purpose flour
1 1/2 teaspoons sugar
1/2 teaspoon salt
1/3 cup solid vegetable shortening
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
4 tablespoons (about) ice water

1 egg white, beaten to blend

1 cup all purpose flour
1/2 cup (packed) golden brown sugar
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 cup hot water
1 tsp instant coffee powder
1 tsp baking soda
3/4 cup light corn syrup
1/4 cup Full-flavour dark molasses
1 tsp vanilla extract
1/4 tsp salt
1/8 tsp ground cinnamon

5 red apples, whole
3 tbsp butter
2 tsp ground cinnimon
5 tbsp sugar
2 tsp flour

For crust:
Blend flour, sugar, and salt in medium bowl. Add shortening and butter, blend until coarse meal forms. Add 3 tablespoons ice water; blend briefly. Add more ice water, 1 teaspoon at a time, and blend, until moist clumps form. Gather dough together; flatten into disk. Wrap in plastic and chill at least 1 hour and up to 1 day.

Preheat oven to 400°F. Roll out dough on lightly floured surface to 13-inch round. Transfer dough to 9-inch-diameter, deep glass pie dish. Trim overhang to 3/4 inch. Fold overhang under and crimp edge decoratively. Pierce crust all over with fork. Freeze 10 minutes. Line crust with foil; place uncut apples (for topping) into the bottom in place of pie weights. Bake crust until sides are set, about 25 minutes. Remove foil and apples. Bake crust until beginning to color, pressing with back of fork if crust bubbles, about 10 minutes longer. Remove from oven; brush crust with some of egg white to seal. Reduce oven temperature to 350°F.

Take half-baked apples, peel, core and slice, and place in a large baking dish. Slice butter over top, and sprinkle with sugar, cinnimon, and flour. Stir to make sure all apples are coated in sugar mixture. Place in oven beside pie crust, bake until the crust comes out of the oven, or apples are tender.

Meanwhile, prepare filling:
Mix flour and brown sugar in medium bowl. Add butter; cut in with back of fork until blended and even-size crumbs form. In another small bowl, combine 1 cup hot water and coffee powder. Add baking soda, and pour mixture in with the flour mixture. Whisk in corn syrup, molasses, vanilla, salt, and cinnamon.

Pour in mixture into crust. Bake pie until filling is set in center, about 50 minutes. Transfer pie to rack; cool completely.

Lay baked apples on top of pie once it has cooled some. Serve with vanilla ice cream, if desired.

srsly, this is the best pie i have ever made. delicious.
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