Shoofly Pie Recipe

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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

Shoofly Pie Recipe

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)

Directions:

  1. Lightly dust a clean work surface with flour.
  2. 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.
  3. Preheat the main oven to 425 degrees F.
  4. 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.
  5. 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.
  6. Remove from the oven and discard the foil along with the baking beads.
  7. Lightly brush the shell with beaten egg yolk and return to the oven for an additional 5 minutes. Set to one side to cool.
  8. Reduce the heat to 350 degrees F.
  9. 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.
  10. Pour the cooled filling into the cooled pie crust. Scatter the crumbly topping over the top.
  11. Cover the edges of the pie with foil.