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Traditional Shoofly Pie

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Robert Manning

It's gooey sweet and unadorned by a top crust. What better invitation to come join the party does a hungry insect need? It should be called "molasses pie," but it's whimsically named shoofly because its "open" structure lures flies that must be shooed away. Shoofly Pie is thought to be a Pennsylvania Dutch creation, and may be a direct descendant of "Centennial Cake" introduced at the first World's Fair -- the 1876 Philadelphia Centennial Exposition.

Ingredients {{adjustedServings}} servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 280 kcal
  • 14%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 43.8g
  • 14%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 263 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Place pie crusts in 9 inch pie pans. Chill the crusts approximately 1 hour before use.
  2. Preheat oven to 425 degrees F (220 degrees C).
  3. In a medium bowl, stir together the baking soda and warm water. Mix in the molasses and stir until foamy. Transfer the mixture to the pie crusts.
  4. In a medium bowl, mix together flour, sugar and baking soda. Use a pastry blender to cut the butter into the flour mixture until very fine crumbs have formed. Sprinkle the crumbs over the molasses mixture in the pie crusts.
  5. Bake in the preheated oven 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking 35 minutes, or until crust is lightly browned and the filling has set.
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Reviews

lesli
8
12/3/2006

ooohhh my! this is fantastic. I hadn't had this since I was a kid and WOW it is just as I remember. YUM

Barb in Kansas
6
8/26/2010

This is almost exactly my grandmother's recipe but I put it into one pie plate rather than 2 and use an additional tablespoon of shortening. I make it the way I remember my grandmother doing it and that is to put a handful of crumbs on the bottom of the pie dough already in the pie plate and then add a little of the molasses mixture and mix it up with your finger to make a "wet bottom". Then keep alternating crumbs and liquid saving a handful of crumbs for the top. Bake at 350 degrees for about an hour.

LESLIE30
6
11/22/2005

in the past i've enjoyed eating shoofly pies which were made by the amish & pennsylvania dutch. a simple, no frills pie, this recipe comes pretty close to how i remember them tasting. note: we prefer our shoofly pie served warm. it is also good with a scoop of vanilla ice cream on top (optional). thanks for the yummy recipe & the history lesson robert!