shoofly Pie is a delicacy from Pennsylvania Dutch country, dating back to the earliest settlers there. The pies were made of ingredients that wouldn't spoil on the long voyage to America. Legend has it that because of their sweet composition, they were liable to attract flies, so the housewives would "shoo!" the flies away...

And, although the recipe calls for King molasses, any type will do. King is just a popular brand in that area.


INGREDIENTS:
1 cup flour
3/4 cup Brown Sugar
1 heaping TBSP
Crisco Shortening
1 cup King Syrup (molasses)
1 tea. baking soda
3/4 cup boiling water
1 beaten egg


DIRECTIONS:

Preheat oven to 375.

Mix flour, brown sugar and shortening into crumbs. Split the crumb mixture in half. Set the one half aside for crumbs.

Pour the King Syrup in the other half of the crumb mixture. Mix the baking soda in the boiling water. When this fizzes, pour on top of the king syrup/crumb mixture. If the soda/water doesn't fizz, you didn't get your water hot enough or your baking soda is bad. Dump out water and try again. Pie won't rise if it doesn't fizz. Add 1 beaten egg. Mix with fork.

Pour in unbaked pie shell. If you don't want to make your own shell, just use one of those fold out pillsbury ones. Top with crumbs.

Bake in preheated 375 oven. Bake 10 minutes. Don't open the door, turn oven down to 350. Bake an additional 30-40 minutes.


It is YUMMY!

Merme

Good idea to post this here. I already have my copy printed. I need to remember to get molasses. I usually only have that on hand at Christmas time when I make Gingerbread Cookies.

Thanks for posting this Merme! My husband loves shoofly pie...and I've been looking for a good recipe!

do you like yours wet bottom or dry bottom? I like mine wet.....my saying is "the wetter, the better"

Merme,
Cole & I tried your recipe. He ate everything but the crust. Sent some to work with hubby to share. Got thumbs up.
Nancy

Is this sort of like pecan pie without the pecans? Sounds good. Never had any. What do you mean about the dry or wet bottom?

oohhhhh....you don't know what yer missin'!

Dry or wet bottom....well, some people cook it longer so that the molases part of it on the bottom closest to the crust is dry....like a cake. Others don't cook it that long so that it is more wet.....like how a pecan pie is normally...kind of squishy and jiggly. I LOVE it wet! wet, wet, wet!!!