The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: Mar. 16, 2009
Way too much filling makes this pie very dry.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 10, 2008
This is the first shoofly pie I've ever had and it was delicious! I was in a hurry and omitted the step about brushing the crust with egg yolk. It didn't seem to make a difference. I followed steps 2 and 3. (In step 3 my topping never got real crumbly though.) I baked it for an hour bc my oven tends to run cool. After an hour, a toothpick inserted came out a little wet. But I took it out anyway and sure enough, it was perfect. The bottom had a thin layer of gooey goodness and the rest was similar to a very moist cake. I'll definitely make this again. Thanks for sharing.
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Cooking Level: Intermediate

Home Town: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Sep. 9, 2008
I, too, grew up in Pennsylvania, and this pie turns out just like the ones we get at the Amish-run stands at the farmer's market. Very rich and flavorful. I did have to cook it about 10 minutes longer than the recipe says, however. Great pie, delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 21, 2007
I grew up in the heart of PA dutch country, so I know a good shoofly pie. I've tried a couple of recipes, but I never had much luck making a good pie, until this one. It turned out pretty good, even though I'm living in a different country now, and can't get real brown sugar or the same kind of molasses I would use in PA. With the real ingredients it would probably be super!
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