Shoofly Pie
Pastry for a Single-Crust Pie
1 1/2 cups all-purpose flour
1/2 cup packed brown sugar
6 tablespoons butter or margarine
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1/2 cup molasses
1/2 cup hot water
1/2 teaspoon baking soda
Prepare and roll out pastry. Line a 9″ pie plate. Trim and flute edges. If you prebake, do not prick the pastry - prebake for 5 minutes in a 450 degree oven, and cool thoroughly. I don’t prebake. The crust always comes out moist and flaky - never tough or rubbery.
Filling:
In a mixing bowl, stir together the flour, brown sugar, cinnamon, ginger and cloves. Cut in the butter until the mixture looks like coarse crumbs.
In a different bowl (I use a 4 cup measuring cup instead of a bowl, makes the pouring easier) combine the molasses, hot water, and baking soda.
Don’t panic … it will have a lively reaction when you put in the baking soda! :-)
Regular recipes usually call for pouring a liquid layer into the pie crust first, but I’ve noticed that this often leads to a leaky pie once it’s cooked. I usually put a small amount of the dry layer down first, then I gently pour some of the hot, “fuzzling” liquid over that, usually pouring it over the back of a spoon to keep it from splashing. Then another dry layer, thin, but enough to mostly cover the wet layer. Repeat layers, ending with a dry layer, and completely hiding the wet layer beneath. I can usually get about 4 wet/dry layers total per pie.
Cover the edges of the pie with tin foil, and bake at 350 for about 45 minutes. Remove the tin foil and finish baking until the center is firm. Cool on rack before serving.
Ovens are very different, so pay attention to the way the pie looks. It might take your pie less time than it takes mine … and as far as the tin foil goes, you just want to take it off early enough for the edges to be golden.
This is a lovely pie … nice served with vanilla or coffee ice cream … or fresh, sweetened whipped cream with a bit of vanilla extract. It’s the easiest and least expensive pie that I make out of everything in my regular repertoire. The flavor is not quite like anything else … and nor is the consistency. Addictive! :o)
April 1st, 2006 at 3:48 pm
ymmmmmm
in 3 weeks, our children’s ministry is having a dessert auction … I wonder … hmm ..first I guess I’ll have to see if my shoulder recovers from surgery in time … other than that .. hmmmm ….
April 2nd, 2006 at 12:05 am
Sounds yummmmmmy, I never tried it before.
April 2nd, 2006 at 5:59 am
My mother would be so happy if I attempted this…perhaps I will!
April 2nd, 2006 at 6:37 am
Oh no, Moof,
Before breakfast? I can’t… maybe just a little?
Flea
April 2nd, 2006 at 10:43 am
Peggikaye! I wish you tons and tons of luck on your surgery!!! The biggest problem you would have with making this pie would be rolling out the dough. There’s not a lot of mixing or vigorous stirring. Keep us all informed on your shoulder surgery, eh?
William, it’s a real nice pie. If you weren’t so dag-burn far, I’d make you one! ;o)
Pattie … it’s the easiest pie I make. It’s quick and simple … and different than anything else you’ve ever had. Let me know if you try it, ok?
Dr. Flea … I hear all those screaming muscles as you twist your own arm! *LOL* Just holler if’n ya want pie … you’re only about an hour away … ;o)
By the way - pie is great for breakfast!
April 2nd, 2006 at 10:58 am
I will need to try this. I have never eaten shoofly pie before.
Sounds very tasty.
later…
April 3rd, 2006 at 2:44 pm
Like the song…
"These are a few of my favorite things"Something I seldom do is just link to other people, I like making my own content rather than just being endless links like alot of blogs - but this morning there is some good stuff out there that…