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Shoofly Pie

 Shoofly Pie
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
6-8 ServingsPrep: 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 King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon baking soda
  • 1 cup boiling water
  • TOPPING:
  • 1-1/2 cups King Arthur Unbleached 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.

2 of 2

Shoofly Pie (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 slice) equals 483 calories, 17 g fat (9 g saturated fat), 81 mg cholesterol, 432 mg sodium, 79 g carbohydrate, 1 g fiber, 5 g protein.