Gram's Shoofly Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 9 inch deep-dish unbaked pie shell
Crumbs
• 1 c all purpose flour
• 1/2 c dark brown sugar
• 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 1/8 tsp nutmeg
• 2 TBS salted butter AND 2 Tbsp vegetable shortening
Liquid filling
• 1/2 c dark brown sugar
• 1/2 c Grandma’s baking molasses (not blackstrap molasses)
• 1 beaten egg, room temperature
• 1/2 tsp baking soda
• 1 1/2 tsp all-purpose flour
• 1 tsp vanilla
• 1 c boiling water
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Directions: |
Directions:Crumbs
- In a mixing bowl, place the all-purpose flour, brown sugar, baking powder, cinnamon, and nutmeg; combine well with fork or spoon to eliminate lumps. Add the butter and shortening to the bowl and, using a fork, pastry blender, or your fingers, combine to make fairly fine crumbs.
Liquid filling
- In another mixing bow, place the brown sugar, baking soda, and all-purpose flour listed for the liquid filling. Blend the dry ingredients together with a fork or spoon to help eliminate clumps.Next, add the Grandma’s molasses, the beaten egg, and the vanilla to the dry mixture; blend together well, using a spoon or whisk making sure the dry ingredients are mixed in.
- Add the 1 cup boiling water to the molasses mixture, SLOWLY streaming it in while stirring or whisking to avoid curdling the raw egg, Stir or whisk until well blended. The mixture will appear “foamy” at this point.
- Place pie pan with unbaked crust on a baking sheet large enough to catch any drips or spills, then pour all of the molasses mixture carefully into the pie shell.
Completing the filling
- Using your fingers or a spoon, sprinkle the entire bowl of crumbs evenly on top of the liquid filling in the crust; pay attention to getting some crumbs right up to the edge of the pie crust as well.
- Place the tray with the filled crust carefully into the oven. Bake 375 F degrees about 35 to 40 minutes. Pie will “puff” while baking, but will firm up and settle some as it cools.
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Personal
Notes: |
Personal
Notes: Shoofly pie is a classic Pennsylvania Dutch recipe. Traditionally, the pie was a poverty food served up only for breakfast or in the evening with supper, or as a field break snack with coffee.
A popular and widely-repeated theory claims the name originates from the sticky pie itself and its penchant for attracting flies as it sat cooling in the kitchen of the proud baker who just created it and their attempt to dispatch the flies: “Shoo, fly!”
Although as a family we did take a ride on some Sundays to get an ice cream cone, Shoofly pie is the only dessert (except taffy) that I remember mom making and it was only made on special occasions.
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