Fly’s in the buttermilk, shoo fly, shoo…
If you can get through baking a Shoofly Pie and not sing Skip to my Lou, I tip my hat to you. After deciding to bake one last weekend, I found myself in a conundrum. After doing a Google image search to see how beautiful a Shoofly pie could be, I realized the recipe I had chosen to make seemed very different than from the collage of pies before me. I saw picture after picture of crumb topped pies with a gooey molasses layer. I couldn’t see how the recipe I selected could accomplish that… but stranger things have happened (mock apple pie anyone?), so I stuck with it.
After all was said and done, the pie was baked and almost cooled, I cut into it and well… no layers, as I suspected. What I had though was an awesome tasting pie! It was almost like a pie/gingerbread hybrid, and not like any pie I’d had before. Was it a Shoofly pie? Maybe? Was something missing from the recipe? Who knows… Will I make it again? Yes! I’ll also give one of the more traditional recipes a whirl as well.
Shoofly Pie – Adapted from Crosby’s Molasses
- 1 1/4 cup all-purpose flour
- 1/2 cup sugar
- 1/2 tsp ground nutmeg
- 1 tsp ground cinnamon
- 1/3 cup margarine (or butter… the recipe called for margarine and I had some so I used it)
- 3/4 cup fancy molasses
- 3/4 cup cold water
- 1/2 tsp baking soda
- 9″ unbaked pie crust
In a large mixing bowl, combine flour, sugar, nutmeg, and cinnamon. Cut in margarine until it is a sandy texture. Stir in the molasses, water and baking soda and pour into crust. Bake in a preheated 425 (400 convection) oven for 15 minutes, reduce to 350 (325 convection) and bake for an additional 30 minutes. Allow to mostly cool before slicing and serve alone, with vanilla ice cream or copious amounts of fresh whipped cream.
Have you ever had Shoofly Pie? If so, please describe it to me, LOL!