ETHNIC DAY -- American - Shoofly Pie

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* Exported from MasterCook *

 

Shoofly Pie

 

Recipe By : Nava Atlas's American Harvest, 158

Serving Size : 6 Preparation Time :0:00

Categories : American Desserts

Pies Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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Crumbs Mixture

1/4 cup (1/2 stick) butter, softened -- cut into bits

1/2 cup unbleached white flour

1/2 cup whole wheat flour

1/3 cup firmly packed light brown sugar

1 teaspoon cinnamon

1/4 teaspoon each: ground ginger, ground cloves, salt

Pie

1/2 cup molasses

1/2 cup boiling water

1/2 teaspoon baking soda

1 recipe Pie crust

 

Preheat the oven to 375° F.

 

In a mixing bowl, combine the ingredients for the crumbs mixture. Work the

butter into the mixture with a fork until the dry ingredients resemble a coarse

meal.

 

In another bowl, dissolve the molasses in the boiling water. Sprinkle in the

baking soda and stir until it dissolves. Add about two-thirds of the crumbs

mixture and stir together until the crumbs are moistened, but the mixture need

not be smooth. Pour into the piecrust and top with the remaining crumbs. Bake

for 30 to 35 minutes, or until the crust and crumbs are golden and the filling

is set. Serve warm or at room temperature.

 

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NOTES : The classic Shoofly Pie of the Pennsylvania Dutch did not become widely

known to the rest of America until the late nineteenth or early twentieth

century. The prevalent and rather obvious explanation for its name is that the

sweet, sticky filling of the pie attracts flies, who must be shooed away. This

unusual pie will please you if you enjoy the distinct, robust flavor of

molasses.