If you've ever been to Pennsylvania, chances are you've at least heard of shoofly pie. This is one of the lesser-known pie flavors out there. It's definitely regional; it's pretty unlikely that you've tried or even heard of this pie if you haven't been to Pennsylvania.
Regardless of whether this is your first time hearing about this pie, you need to try making it. This is a great way to switch up your dessert for the night, or to bring something inventive and unique to your next gathering.
Kids will love shoofly pie for its sweetness. They may be a little off-put at first due to how unknown it is, but one bite and they'll fall in love with it! This recipe will quickly turn into one your family wants to make again and again.
If you enjoy this recipe, feel free to check out some of our other fantastic pie recipes. We have recipes for some of the more well-known pies, and more unique recipes that are sure to impress and delight. Make sure to bookmark the recipes you like so you can come back to them again and again!
¼ cup sugar
1 cup flour
1/8 teaspoon salt
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ginger
¼ cup cold butter, cut into ½ inch dice
Pastry for single crust pie, chilled (see recipe below)
½ cup molasses
½ teaspoon baking soda
½ cup water, heated to just under a boil
Makes 8 slices
1. To make the streusel: place sugar in a medium bowl. Sift together flour, salt, cinnamon, nutmeg, and ginger on a sheet of wax paper and add to sugar. Work in butter with fingers until the texture resembles coarse sand.
2. Make the crust (see below). Coat a 9 inch ovenproof glass pie pan with vegetable spray. Roll out pastry dough. Fit into bottom of pie plate and trim off excess. Chill in refrigerator.
3. Set the oven rack in the middle position. Preheat the oven to 400 degrees F.
4. Place molasses in a bowl. Dissolve baking soda in water and add to molasses, stirring with a wooden spoon. Pour into prepared pie shell.
5. Sprinkle streusel over surface of pie and bake 15 minutes. Reduce oven temperature to 350°F and bake another 25 minutes, or until a tester inserted into pie comes out clean.
6. Place pie on rack and cool completely before cutting. Store leftover pie loosely wrapped in wax paper in the refrigerator.
Sweet Pie Crust
2 ½ cups flour
1/3 cup sugar
¼ teaspoon salt
1 cup cold butter, cut into 16 slices
¼ cup ice water
1 egg, beaten
1. Place dry ingredients in the bowl of a food processor fitted with the metal blade. Pulse three time to mix.
2. Add butter and pulse until crumbly. Add ice water. Pulse until mixture comes together.
3. Remove dough from bowl or processor, divide in half, and shape each half into a disk. Depending on how warm your kitchen is, you may have to chill the dough before rolling out to avoid sticking.