Steps to Prepare Pennsylvania Dutch Chicken And Waffles

Wet-Bottom Shoofly Pie

We purchase boneless skinless chicken breast in bulk then, cook having the chicken on hand makes whipping up chicken and waffles and many other recipes, quick and easy.

Recipe Summary Wet-Bottom Shoofly Pie

This is a true Pennsylvania Dutch staple.

Ingredients | Pennsylvania Dutch Chicken And Waffles

1 ½ cups all-purpose flour

½ cup brown sugar

2 tablespoons shortening

1 teaspoon baking soda

1 cup boiling water

½ cup dark corn syrup

½ cup molasses

¼ teaspoon salt

1 egg

1 (9 inch) unbaked pie crust

Directions

To Make Crumbs: In a medium bowl, combine flour, brown sugar and shortening. Cut ingredients together with a pastry cutter or rub with fingers until dough forms fine crumbs. Set aside.

Preheat oven to 375 degrees F (190 degrees C).

To Make Filling: In a medium bowl, dissolve the baking soda in the boiling water. Stir in corn syrup, molasses, salt and egg being sure to stir well. Pour 1/3 of mixture into unbaked pie crust. Sprinkle 1/3 of the crumbs over mixture. Continue this process until crumb mixture and liquid mixture have been used up.

Bake in preheated oven for 10 minutes, then lower oven temperature to 350 degrees F (175 degrees C) and bake for an additional 30 minutes.

Info | Pennsylvania Dutch Chicken And Waffles

prep: 30 mins cook: 40 mins total: 1 hr 10 mins Servings: 8 Yield: 1 - 9 inch pie

TAG : Wet-Bottom Shoofly Pie

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