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Publisher Photo
My grandmother made the best Shoofly Pie in the tradition of the Pennsylvania Dutch. Shoofly pie is to the Pennsylvania Dutch as Pecan Pie is to a southerner. —Mark Morgan, Waterford, Wisconsin
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. Bake: 45 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. Bake: 45 min.

Ingredients

  • 1 unbaked pastry shell (9 inches)
  • 1 egg yolk, lightly beaten
  • FILLING:
  • 1/2 cup packed brown sugar
  • 1/2 cup molasses
  • 1 egg
  • 1-1/2 teaspoons all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 cup boiling water
  • TOPPING:
  • 1-1/2 cups all-purpose flour
  • 3/4 cup packed brown sugar
  • 3/4 teaspoon baking soda
  • Dash salt
  • 6 tablespoons cold butter

Directions

Line pastry with a double thickness of heavy-duty foil. Bake at 350° for 10 minutes. Remove foil; brush crust with egg yolk. Bake 5 minutes longer; cool on a wire rack.
For filling, in a small bowl, combine the brown sugar, molasses, egg, flour and baking soda; gradually add boiling water. Cool to room temperature; pour into prepared crust.
For topping, in a large bowl, combine the flour, brown sugar, baking soda and salt. Cut in butter until crumbly. Sprinkle over filling.
Bake at 350° for 45-50 minutes or until golden brown and filling is set. Cool on a wire rack. Store in the refrigerator. Yield: 6-8 servings.
Originally published as Shoofly Pie in Test Kitchen Favorites 2004 2005, p285

Nutritional Facts

1 slice: 483 calories, 17g fat (9g saturated fat), 81mg cholesterol, 432mg sodium, 79g carbohydrate (47g sugars, 1g fiber), 5g protein.

  • 1 unbaked pastry shell (9 inches)
  • 1 egg yolk, lightly beaten
  • FILLING:
  • 1/2 cup packed brown sugar
  • 1/2 cup molasses
  • 1 egg
  • 1-1/2 teaspoons all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 cup boiling water
  • TOPPING:
  • 1-1/2 cups all-purpose flour
  • 3/4 cup packed brown sugar
  • 3/4 teaspoon baking soda
  • Dash salt
  • 6 tablespoons cold butter
  1. Line pastry with a double thickness of heavy-duty foil. Bake at 350° for 10 minutes. Remove foil; brush crust with egg yolk. Bake 5 minutes longer; cool on a wire rack.
  2. For filling, in a small bowl, combine the brown sugar, molasses, egg, flour and baking soda; gradually add boiling water. Cool to room temperature; pour into prepared crust.
  3. For topping, in a large bowl, combine the flour, brown sugar, baking soda and salt. Cut in butter until crumbly. Sprinkle over filling.
  4. Bake at 350° for 45-50 minutes or until golden brown and filling is set. Cool on a wire rack. Store in the refrigerator. Yield: 6-8 servings.
Originally published as Shoofly Pie in Test Kitchen Favorites 2004 2005, p285

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MY REVIEW
scape2pa User ID: 7089129 81140
Reviewed Jan. 16, 2013

"Recipe was wonderful! Couldn't figure out what you meant about "lining pastry" at first and nearly gave up; then I decided to go for it and lined it with another pie pan and cover the edges with a protector. THIS pie IS EXCELLENT! No over spilling or mess (even though I put a cookie sheet underneath just in case). Just wonderful all around. Thanks for sharing :)"

MY REVIEW
mbhtheduke User ID: 1900288 206065
Reviewed Dec. 15, 2009

"The pie Exploded all over the place"

MY REVIEW
lssrls User ID: 1447889 134504
Reviewed Mar. 9, 2008

"This is very good. I will be making this one from now on. Awesome!!!!"

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