Just 70-some miles west of Philadelphia is Lancaster, home of outlets, Franklin and Marshall College, the Amish and Shoe Fly Pie. Sadly, it’s impossible to find gluten-free pies there, but never fear…just make your own!
• 2 1/4 cups gluten-free flour mix*
• 1 teaspoon salt
• 3/4 cup shortening
• 5 tablespoons water
• 1/2 cup dark corn syrup
• 1/4 cup light brown sugar, packed
• 1 large egg, beaten
• 1/2 teaspoon baking soda
• 1/2 cup hot water
• 1 cup all-purpose flour
• 3 tablespoons shortening
• 3/4 cup light brown sugar, packed
• 1 pinch salt
• 1/2 t. ground cinnamon
1. For crust: Mix flour and salt together in a bowl. Cut shortening into flour mixture with a pastry cutter or forks until it resembles coarse crumbs. Gradually add water until combined. Press together to form dough and refrigerate for at least 1 hour or overnight. Sprinkle some GF flour mix on your rolling surface. Roll out dough to 1/8-inch thickness; place into a 9-inch pie pan. Preheat oven to 350 degrees F.
2. For filling: Combine corn syrup, brown sugar, and egg. Dissolve baking soda in the hot water, stir into syrup and pour into crust.
3. For topping: In a medium bowl, mix ingredients using your fingers or a pastry cutter until combined. Sprinkle crumbs evenly over corn-syrup mixture. Bake for 50 to 60 minutes.
Top with a dollop of whipped cream.
(Adapted from Bird-in-Hand Bakery’s recipe.)
Author Information: Trish Deitemeyer
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