In case you missed the first four posts (Quick and Easy Spicy Pumpkin Butter, Pumpkin Pecan Streusal Bars, Old-Fashioned Molasses Candy, and Mary Jane Peanut Butter and Molasses Cookies), it’s Molasses Marathon here on the blog. This is recipe #5.
After a crazy weekend of wedding festivities and driving 800 miles, Molasses Marathon continues =). Many of you have probably heard of shoofly pie. It’s popular among the Pennsylvania Dutch. I first saw a recipe in an Amish cookbook I bought years ago during a trip to Lancaster, Pennsylvania. However, I never got around to trying it. I spent a considerable amount of time looking for the perfect recipe and finally settled on this one. It was easy and delicious – without a strong molasses taste. Everyone loved it. On the bottom you have a gooey layer (similar to pecan pie), followed by a spice cakey layer, and topped with a crumb topping….yum! =) Enjoy!
Shoofly Pie
1 9″ pie crust
For the crumbs:
1 cup flour
1/2 cup brown sugar
2 tablespoons butter
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ginger
1/8 teaspoon cloves
For the filling:
1/4 cup plus 2 tbsp corn syrup
1/4 cup plus 2 tbsp molasses
3/4 cup hot water
1 well beaten egg
1 teaspoon vanilla
1 teaspoon baking soda
1. Preheat oven to 400°. Line an 8†or 9†pie plate with pastry and flute edges. Whisk together all of the above dry ingredients then cut in shortening or butter with pastry blender until it has appearance of crumbs.
2. Combine the molasses, corn syrup and hot water then stir in the baking soda, vanilla and egg. Place a third of the crumbs in a layer on the bottom of the pie shell.
3. Pour about half the syrup over the crumbs.
4. Layer in another third of the crumbs followed by the remaining syrup. Scatter the remaining crumbs over the entire top. Bake at 400° for 10 minutes, then reduce heat to 350° and bake for 20-25 more minutes. Remove pie from oven and let cool on rack.
*from Not So Humble Pie
