For the Upcoming Holidays - Shoofly Pie
This is a post which I wrote back in March of 2006. I thought I’d share it with you again, because I’m going to be too busy to post anything creative in the next day or so, and also because this is one of the things I’m doing today: making Shoofly Pies!
These are easy, inexpensive, and really really yummy! Practice making one ahead of time, and then surprise your family with something completely new over the Holidays.
Here’s a cut and paste of the post:
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)
October 9th, 2007 at 5:54 pm
Hmm… thank you for posting this. It sounds great. I love the idea of all those good spices in the crust…I bet you could use this same crust with a pumpkin pie or even pecan pie! Thank u for posting. This is the first time I’ve posted here. But I visit often. thank you for being a faithful writter. I’m an avid knitter and I came across your blog last year. Have a great day! Happy knitting .. Linda
October 9th, 2007 at 7:10 pm
Could I have a slice with a cup of coffee? Please.
October 9th, 2007 at 7:23 pm
Linda, thank you for visiting and commenting! I want to warn you that the seasonings go into the filling … although I have flavored some pie dough before, and it wasn’t bad. It was a bit of extra cinnamon in an apple pie.
—
Dr. Bates … just tell me how you like your coffee, and what you’d like on the pie! ;o)
October 10th, 2007 at 12:58 pm
A little cream and sweet n’low in the coffe. The pie–warm and ala mode. Thanks!
October 10th, 2007 at 10:35 pm
This looks like the sort of recipe so rich and yummy that it makes the shorthairs on the back of your neck stand on end. I wonder how many shoofly pies will bake across the world this weekend thanks to you. Definitely it’s on the breakfast menu here in Denver.
October 15th, 2007 at 7:16 pm
‘Shoofly pie and apple pan dowdy, makes your eyes light up and your stomach say howdy.’ Sorry, couldn’t resist. Anyway, my friend, it is so nice to be back here again and thanks for sending the URL. The recipe looks delicious, by the way.
October 17th, 2007 at 1:44 am
Now this is a hurdle. i know how to cook but i can’t bake. it was traumatic that i never tried it again. :(
Anyway, I’ll let someone try this. It looks yummy. thanks. :)