Name: Shoofly Pie
Total time: 45 min
Ingredients: 1 1/2 cups flour; 1/2 cup dark brown sugar; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/8 teaspoon salt; 1/4 pound (1 stick) cold unsalted butter; 3/4 cup molasses; 3/4 cup boiling water; 1/2 teaspoon baking soda; 1 single crust pie pastry ( see recipe), rolled flat and placed in a 9-inch pie plate

Shoofly pie is often thought of as the cake baked in a pie shell, or so wrote Jean Hewitt, The New York Times food writer who offered this recipe in the paper in 1965.  This pie was served at a Pennsylvania Dutch luncheon hosted by the International Cuisine Group of the College Woman’s Club of Westfield, N.J., in the spring of that year. One of the organizers dug up the recipe from her mother’s “Housekeeper’s Scrap Book, 1896.” There were four versions of the pie in the book; this was the one marked: “We like this one better.”

Shoofly Pie

flour

dark brown sugar

cinnamon

nutmeg

salt

(1 stick) cold unsalted butter

molasses

water

baking soda

single crust pie pastry

Make the crumb topping: Mix flour, sugar, cinnamon, nutmeg and salt together in a bowl. Cut in the butter with a pastry cutter until the consistency resembles cornmeal.

Combine molasses, water and baking soda and pour into pastry shell. Spoon the crumb mixture evenly over the top. Bake 15 minutes, lower the heat to 350 degrees and bake 20 minutes longer, or until set and firm.

Shoofly Pie

Total: 45 minutes

Servings: 8

Author : Sara Bonisteel

Ingredients

Instructions

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