There were some...issues...with this recipe. Totally not the recipe's fault. All fault lies in the baker. First off, my pie crust was store bought. I didn't look at what size it was and it must have been way too small for the recipe. I probably could have made two pies with the filling I had. That scared me a bit, plus made a mess because when I went to pick up the pie to put it in the oven, it spilled. A lot.
It spilled because apparently molasses is not thick like I thought it would be. I went to put the pie in the oven thinking it would never turn into a pie you could cut with a knife. Surprise! It firms up after baking. So don't let that freak you out like it did me.
Also, I don't like the taste or smell of molasses. Suffice it to say, I won't be cooking with molasses again. It just didn't smell like I thought it would and even with all the chocolate in the recipe, I took one bite and handed my slice of the pie off to Doug. Others ate their whole slice so I'm assuming it was edible for others, just not to me.
- pastry for single-crust pie
- 1/2 cup semisweet chocolate chips
- 1 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 3 Tbsp butter flavored shortening
- 1 tsp baking soda
- 1 1/2 cups water
- 1 large egg, lightly beaten
- 1 cup molasses
Line a 9-inch cast-iron skillet or deep-dish pie plate with crust. Trim to 1/2 inch beyond edge of plate; flute edges. Sprinkle the chocolate chips into the crust, set aside. Preheat oven to 350 degrees.
In a large bowl, combine flour and brown sugar; cut in shortening until crumbly. Set aside 1 cup for topping. Add the baking soda, water, egg, and molasses to remaining crumb mixture and mix well. Pour over chips in crust. Sprinkle with reserved crumb mixture.
Bake for 45-55 minutes, or until a knife inserted in the center of the pie comes out clean. Cool on a wire rack for 20 minutes before cutting. Serve warm.
Serves 8
Prep Time: 20 minutes
Total Time: 1 hour, 5 minutes + cooling
Recipe from Taste of Home
No comments:
Post a Comment