Save Shoofly Pie SARA BONISTEEL YIELD8 servings TIME45 minutes Save to Recipe Box EmailShare on PinterestShare on Facebook Shoofly Pie Craig Lee for The New York Times 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 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.” More + Cooked 280 ratings INGREDIENTS 1 ½ cups flour ½ cup dark brown sugar 1 teaspoon cinnamon ½ teaspoon nutmeg ? teaspoon salt ¼ pound (1 stick) cold unsalted butter ¾ cup molasses ¾ cup boiling water ½ teaspoon baking soda 1 single crust pie pastry (see recipe), rolled flat and placed in a 9-inch pie plate Add to Your Grocery List PREPARATION Heat oven to 450 degrees. 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.