Shoofly Pie
For years, I received requests to make the Pennsylvania Dutch classic, Shoofly Pie. I’d obviously heard of it before, but usually dismissed it in the same way I’ve kind of written off mincemeat and mock apple pies. It’s not that they aren’t delicious (I am quite partial to mincemeat pies, personally), it’s that they are acquired tastes.
Shoofly Pie’s thick molasses base fills your palate with rich flavor. You have to have a real love for the stuff to appreciate it. But if you’re willing to give it a try—perhaps with a little vanilla ice cream incentive—it’s a great alternative for the traditional sweet fruit pies.
When I finally succumbed, I realized it’s quite possibly one of the easiest pies to make. I took my cues from the Carson Kressley Shoo Fly Pie recipe , available at FoodNetwork.com. All the ingredients should be readily available in a well-stocked pantry, and the preparation is simple. I’m sold.
Ingredients
- 1 premade pie shell
- 1 large egg
- 1 cup molasses
- 3/4 cup hot water
- 1 teaspoon baking soda
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/3 cup dark brown sugar
- 1 tablespoon shortening
- 1 tablespoon cold butter, cubed
- Vanilla ice cream (optional)
Preparation
- Heat to 375 degrees. Roll pie shell out over 8-inch glass pie plate, press into sides and pinch edges. Set aside.
- In a medium bowl, whisk together egg, molasses, water and baking soda. Pour into pie crust.
- In another bowl using a pastry cutter or fork, blend together flour, granulated sugar, brown sugar, shortening and butter until small crumbs form. Sprinkle over molasses mixture.
- Bake for 30-35 minutes. The center will still jiggle, but the top will be crackly and the edges browned.
- Cool at least a half-hour before serving. Best served slightly warm, with vanilla ice cream.
Yields 8-10 servings