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Recipe Detail Page
Shoofly Pie
Spring 2007
Pennsylvania Dutch country billboards beckon travelers to stop for this remarkable wet-bottomed molasses pie that is sweet with grown-up flavours. A generous wedge with a mug of hot coffee makes a terrific breakfast!
Serves 8
1¼ cups (300 mL) whole wheat flour
1 cup (250 mL) all-purpose flour
¾ cup (175 mL) granulated sugar
½ tsp (2 mL) baking soda
1 tsp (5 mL) cinnamon
¼ tsp (1 mL) each of salt, allspice and ginger
1/8 tsp (0.5 mL) clove
½ cup (125 mL) butter, softened
¾ cup (175 mL) fancy molasses
½ cup (125 mL) boiling water
9-inch (23-cm) unbaked pie crust, homemade
or purchased deep-dish
1. Preheat oven to 425ºF (220ºC).
2. Stir flours with sugar, baking soda and spices until well mixed. Cut in butter until well-combined and mixture appears crumbly. Stir molasses with water.
3. Sprinkle about one third of the flour mixture into the bottom of the pie shell. Drizzle with half of the molasses mixture. Then evenly sprinkle in another third of the crumbs and drizzle with remaining molasses mixture. Finally top with remaining crumbs; mixture will be heaped.
4. Place pie in centre of oven. Immediately reduce heat to 350ºF (180ºC).
5. Bake 35 to 40 minutes or until top is lightly browned and edges of filling are showing cracks. Cool on a rack. Serve with a scoop of vanilla ice cream or simply with a dusting of icing sugar overtop. Pie keeps well, loosely covered at room temperature, for a day or 2.
Serves 8
