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Mini Shoo Fly Pies
Makes 8-10 4" Tarts
Ingredients
* FOR THE CRUMBS:
*1 1/2 cups flour
*4 ounces brown sugar
*1/4 teaspoon baking soda
*3 ounces butter, cold, cubed
*1/4 teaspoon salt
* FOR THE FILLING:
*3/4 cup molasses
*2 ounces brown sugar
*3/4 cup boiling water
*1/2 teaspoon baking soda
*2 eggs
*1/2 cup buttermilk
*1/2 teaspoon salt
* FOR THE CRUST:
*8 ounces butter, cold, cubed
*5 ounces sugar
*12 ounces flour
*1 teaspoon salt
*1 egg
Instructions
1To prepare the crumbs, combine all ingredients in a mixer on low speed until sandy texture is achieved.
2To prepare the filling, combine boiling water and baking soda. Whisk together all ingredients until mixed well.
3To prepare crust, place butter, sugar, flour and salt in a bowl of food processor. Blend until crumbly. Add egg and pulse until combined. Chill.
4Preheat oven to 375F degrees.
5To assemble the Shoo Fly Pies, roll dough to 1/8" thickness. Cut into rounds and press into 4" tart pans. Fill each 2/3rds with filling and sprinkle 1 cup of the crumbs mixture on top. Go over lightly with finger in a spiral pattern.
6Bake in preheated oven for 10 minutes; reduce to 325F degrees and bake for 5-10 minutes more.
Source
Recipe courtesy of Executive Pastry Chef Martin Howard, Brasserie 8 1/2, New York, NY