Shoofly Pie

One of my husband's favorite desserts is an old time recipe that takes him back to his childhood trips to the Amish country in Lancaster,PA.



This dessert recipe would normally make two pies but I haves the recipe from his mother to make just one. This would be taken to barn raisings to be shared with the community.



Mix together until crumbly:
1c. AP flour
3/4c. Brown sugar (light or dark)
1/8 tsp. salt
2 Tbsp. Salted sweet cream butter



Set aside 1c. For topping


To remainder of crumbs add:
1 egg
3/4c. Molasses
1/4c. Karo corn syrup (light or dark)
3/4c. Hot water



Mix well, in a separate bowl mix together:
1 tsp. baking soda
1/4 c hot water
Stir until dissolved and add to previous mixture.



Pour into uncooked pie crust... I am not a pie crust maker, I trust Pillsbury for that!





Top with reserved crumbs. Bake at 450 for 10 minutes then reduce heat to 375. Bake for an additional 30 minutes until top is dry and done.




That's all there is to it, as a side note if you are unsure of your oven being level, you might want to put a cookie sheet underneath for easy clean up and so you don't have to smell burning sugar the whole time the pie is baking. I didn't know mine was unlevel so now I know what I will be covering this week for Tips and Hints Tuesday!

6 comments:

  1. This looks really tasty! My husband thinks there is no bad pie!!! Thanks for sharing this!

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  2. MY CO-WORKER BRINGS THIS IN A COUPLE TIMES A YEAR A NICE TREAT (SHE HAS GRANDPARENTS IN PA) IT IS YUMMY I HAVE NOT BEEN BRAVE ENOUGH TO TRY HER RECIPE :( LOVE YOUR BLOG, WELCOME YOU TO FOLOW MINE AS WELL. BLESSINGS FROM AN OVER FORTY GAL

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  3. I've never heard of this pie, but now I want one! So delicious.

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  4. Thanks for all the comments, I had never tried it myself because I am not a fan of molasses. But this was really yummy. The topping is the key, it makes it sweet and a nice counterpart to the molasses base. I also learned that the molasses taste fades some the second day, making it even better!

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  5. Can't wait to try as I remember my Grandmother making this to take to every wake. We even had this on every holiday. Thanks for posting.

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Comments are like high fives and are always appreciated to let me know you are checking this out. Constructive criticism is always welcome.