Originally a crust-less cake called Centennial Cake to celebrate the 1876, 100th anniversary of the signing of the Declaration of Independence. By the 1880s though, home cooks had added a crust to make it easier to enjoy without the need for plates and cutlery.
Serving Sizes: 8
Total Prep Time: 1hour 45mins
Ingredients: Shoofly Pie Recipe
- Flour (to dust) Pastry for
- 1 (9”) single crust pie
- ½ cup molasses
- ½ cup dark brown sugar
- 1 medium-size egg
- 1½ tsp all-purpose flour
- ½ tsp baking soda
- 1 cup water (boiling)
- 1 large egg yolk (lightly beaten)
Topping: Shoofly Pie Recipe
- ¾ cup dark brown sugar
- 1½ cups all-purpose flour
- ¾ tsp baking soda Pinch sea salt
- 6 tbsp salted butter (chilled, cut into cubes)
- Lightly dust a clean work surface with flour.
- Roll the pastry dough out and place in a deep dish (9″) pie tin. Trim the pastry, seal, and flute the edges of the dough. Chill in the fridge for 30 minutes.
- Preheat the main oven to 425 degrees F.
- In a bowl, combine the molasses with the brown sugar, egg, flour, and baking soda. Gradually pour in the boiling water, while continually stirring, until incorporated. Set aside to entirely cool.
- Using a double layer of foil, line the chilled pastry. Fill with baking beads and place on a low rack in the preheated oven for 15 minutes.
- Remove from the oven and discard the foil along with the baking beads.
- Lightly brush the shell with beaten egg yolk and return to the oven for an additional 5 minutes. Set to one side to cool.
- Reduce the heat to 350 degrees F.
- Meanwhile, prepare the topping. In a bowl, combine the brown sugar along with the flour, baking soda, and salt. Cut the chilled butter into the mixture until you achieve a crumbly consistency. Set to one side.
- Pour the cooled filling into the cooled pie crust. Scatter the crumbly topping over the top.
- Cover the edges of the pie with foil.