Shoofly Pie

Photo: Oxmoor House

The name for this Pennsylvania Dutch treat likely came from the flies it attracts when it's pulled from the oven and left to cool on a breezy windowsill.

Yield: Serves 10 (serving size: 1 slice)
Total:
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Total: 2 Hours, 53 Minutes

Nutritional Information

Amount per serving
  • Calories: 270
  • Fat: 6.5g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.6g
  • Protein: 1.7g
  • Carbohydrate: 51.7g
  • Fiber: 0.3g
  • Cholesterol: 24mg
  • Iron: 2.1mg
  • Sodium: 268mg
  • Calcium: 79mg

Ingredients

  • 1/2 (14.1-ounce) package refrigerated pie dough
  • 3.4 ounces all-purpose flour (about 3/4 cup)
  • 1/2 cup packed dark brown sugar
  • 1 tablespoon unsalted butter, cut into pieces
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup molasses
  • 3/4 teaspoon baking soda
  • 3/4 cup boiling water

Preparation

  1. 1. Preheat oven to 350°.
  2. 2. Fit dough into a 9-inch pie plate. Fold edges under; flute.
  3. 3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Place flour and next 3 ingredients (through salt) in a food processor; process until a sandy texture. Remove and set aside 1/2 cup flour mixture from food processor, reserving remaining mixture in food processor bowl.
  4. 4. Combine egg and vanilla in a medium bowl, stirring with a whisk. Gradually add molasses, stirring with a whisk. Stir baking soda into 3/4 cup boiling water. Add baking soda mixture to molasses mixture, whisking until blended. Stir in flour mixture from food processor bowl, stirring with a whisk until smooth. Pour mixture into prepared crust. Sprinkle with reserved 1/2 cup flour mixture.
  5. 5. Bake at 350° for 37 minutes or until slightly puffed and surface begins to crack. Cool completely on a wire rack. Serve at room temperature.
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