Sunday, January 24, 2010

Shoofly Pie

The above photo is one I found in our files. I did not take this picture. The first time I had this pie was at a friends house. The next time I had it was from an Amish woman...YUM! Both were just great. I've made a shoofly cake before which I posted here. The cake is also really good it is alot milder than the pie. My love for cooking came from my Mom but also growing up in a community where there were a lot of Mennonite woman who were great cooks. It was from them that I carried on my love of a simple life.
I was in such a baking mood today that I decided to make one. I've often wondered where the name came from but have had no luck finding out. This is a very easy recipe and less trouble than most I've seen where you have to layer the crumbs and molasses mixture.

Shoofly Pie

1 cup flour
2/3 cup light brown sugar (make sure you use light...dark has more molasses and will alter the flavor of your pie)
1 Tablespoon shortening

Mix flour and sugar. Cut in shortening. Take out 1/2 cup of crumbs and set aside.

1 egg slightly beaten
1 cup molasses (I always use Blackstrap molasses, I love the flavor of it better)
1 cup boiling water
1 teaspoon baking soda
1 9 inch unbaked pie shell (homemade or store bought)

To reserved portion of crumb mixture add egg and molasses. Blend in 3/4 cup boiling water. Dissolve soda in the other 1/4 cup water and add to molasses mixture when dissolved. Pour into unbaked pie shell. Sprinkle reserved crumbs on top. Bake at 425 for 15 minutes. Reduce heat to 350 and bake 40-45 minutes.

Serve warm if you like with ice cream on top. Be aware this is a VERY rich pie. Cut servings very small. We all love it here. You must like molasses to like this pie. I use Golden Barrel molasses that we get at a Mennonite Store not far from here.

1 comment:

Mrs. B, a very peculiar person said...

YUM and YUM ... thanks for sharing this recipe.