Shoofly Pie

Recipe By:
R.T. Eby
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Shoofly Pie
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  • Total Time 60 min Ico-add
  • Yield 8 Servings
  • Level Medium

After originating in Pennsylvania, the rich and gooey shoo fly pie traveled south where it now abounds in variations of the original version, presented here. Another variation substitutes one cup of chocolat...
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Ingredients

  • 1 cup molasses
  • 3/4 cup hot water
  • 3/4 teaspoon baking soda
  • 1 egg, beaten
  • 1 (9 inch) pie shell
  • 1 1/2 cups all purpose flour
  • 1 cup packed brown sugar
  • 1/4 cup butter (or shortening)
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Directions

  1. 1. Preheat oven to 400 degrees F.
  2. 2. To make bottom layer: In a medium bowl combine molasses, hot water, and baking soda. Stir well. Whisk in beaten egg. Pour mixture into pie shell.
  3. 3. To make crumb topping: In a medium bowl combine flour and brown sugar. Mix well then cut in butter (or shortening) until mixture resembles coarse crumbs. Sprinkle on top of molasses layer.
  4. 4. Bake for 15 minutes; lower temperature to 350 degrees F; bake an additional 30 minutes.
  5. 5. Sprinkle top with powdered sugar.
 
 
  • Did you know?

    The origin of the shoofly pie lies in the German and Dutch immigrants of early U.S. history. After making it, cooks would set it on the window sill to cool in the breeze where it would attract flies, hence the shoo-fly name.