Recipe - Pennsylvania Dutch Scrapple

1 Batch flaky pie dough for a
1crust pie

FILLING
Three fourths cup Water
One half cup Molasses; (not unsulphured)
One half cup Dark corn syrup
Three fourths teaspoon Baking soda mixed with 1
tablespoon water
1 One fourth cup All purpose bleached flour
One half cup Light brown sugar
8 tablespoon Unsalted butter

Prepare and chill the dough.

For the filling, bring the water to a boil in a 3quart saucepan and remove
from heat. Stir in molasses and corn syrup. Stir in baking soda/water
mixture (the mixture will foam up in the pan). Set aside to cool. Combine
flour and sugar in a mixing bowl and rub in butter until the mixture forms
One fourth to 1/2inch crumbs. Set aside.

Preheat oven to 400 degrees and set a rack in the lowest level. For the
bottom crust, lightly flour the work surface and the dough and roll it to a
12inch disk. Fold the dough in half and place it in the pan; unfold the
dough and press it firmly into the pan. Trim away all but 1/2inch excess
dough at the edge of the pan. Fold excess dough under and flute edge.

Pour cooled molasses mixture into crust and evenly scatter the crumbs over
it.

Bake the pie for 15 minutes on the bottom rack of the oven. Lower the
temperature to 350 degrees and move the pie to the middle rack. (Place a
jelly roll pan lined with aluminum foil on the rack below and under the pie
to catch drips if the filling begins to boil over). Bake the pie about 20
to 30 minutes longer, until the crust and crumb topping are a deep golden.

Notes: Recipe courtesy of Nick Malgieri

Recipe by: Cooking live Show #9013

Posted to MCRecipe Digest V1 #969 by "Angele and Jon Freeman"
jfreeman@comteck.com on Dec 19, 1997