Wednesday, December 2, 2015
Shoofly pie is a Pennsylvania Dutch classic. Several years ago my husband (then boyfriend) and I were in Lancaster, PA for a few days and we kept seeing and hearing about Shoofly pie and supposedly this one place had "the best" around that we had to try. We had no idea what to expect, but we went there, got a couple pieces and they were sad-looking. They were really thin and they didn't look super fresh... But we ate them, and felt very unimpressed and let down. We never had Shoofly pie before that day and not after that day until I decided to read up on it and make one for myself to see if it could be redeemed. I didn't have really high hopes for this pie. But, I made it for an extra pie for Thanksgiving this year so that others could test it out too. The verdict? A big win! Most people thought it was good, but others really loved it. I thought is might be too strong from the molasses, but to me it was perfect. It reminded me of a gingerbread almost. Super delicious! I think the flavor profile makes it a lovely pie for the holidays and through the winter.
So I hope I've been able to convince you to give this old-fashioned pie a try. I think you will be pleasantly surprised. This recipe is the one I made after reading several versions. They all have varying levels of molasses, some white sugar and some brown sugar (to me brown sugar would have been overkill), some with spices and some without, etc.
1 recipe of your favorite pie crust (this is what I used)
1-1/2 cups all-purpose flour
1/2 cup sugar
1/8 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon ginger
1/8 teaspoon nutmeg
1/4 cup unsalted butter, cold and cut into small cubes
1/2 cup unsulphured molasses (I used blackstrap)
1/2 teaspoon baking soda
3/4 cup boiling water
Fit your pie crust to a 9-inch pie pan. Preheat the oven to 375 degrees.
In a medium bowl whisk together the flour through nutmeg. Cut in the butter until it resembles small crumbs.
In a large bowl, stir together the baking soda and molasses and then stir in the water (it will foam up). Stir in 1-1/4 cups of the crumb mixture and pour it into the prepared pie shell. Sprinkle to top with the remaining crumb mixture.
Bake for approximately 40-45 minutes, until the edges are golden and the pie is set. Let cool completely before cutting and serving.
What was I cooking one year ago?: whole wheat acorn squash waffles w/ cinnamon & walnut syrup
Two years ago?: pumpkin steel cut oats
Three years ago?: West African chicken & peanut stew
Four?: apricot glazed chicken w/ almonds
5?: molten chocolate lava cakes