In her book The Best of Amish Cooking, Phyllis Pellman Good writes that shoofly pies may have been common in the past because “this hybrid cake within a pie shell” fared better than more delicate pies in the old-style bake ovens. With the advent of modern ovens, temperatures could be controlled, allowing for the development of the lighter pies that are standard today. Shoofly pies keep nicely in a pie cupboard. They also freeze well. This recipe uses 1/2 cup each of molasses and corn syrup for a sweeter flavor; you can simply use just a full cup of molasses, leaving out the corn syrup, for a stronger flavor if you like. This version also makes for a pie with a very wet bottom—the bottom of the crust disappears into the filling. If you’d like it drier, cut the water in the filling back to 3/4 cup.
Recipe information
Yield
makes one 9-inch pie
Ingredients
Crumb topping
Liquid bottom
Preparation
Step 1
Preheat the oven to 325°F. Line a 9-inch pie plate with the rolled-out crust.
Step 2
To make the crumb topping, combine the flour, sugar, cinnamon, nutmeg, and butter and mix with a pastry blender or food processor until thoroughly combined and the mixture resembles fine crumbs.
Step 3
To make the liquid bottom layer, mix the molasses and corn syrup, pour in the boiling water, and stir until evenly combined. Add the egg and baking soda and mix well.
Step 4
Pour the liquid bottom layer into the crust, then sprinkle the crumb mixture over the top.
Step 5
Bake for about 40 minutes, until medium set and dark brown. The filling should wobble very slightly in the center when the pan is jiggled, but a knife inserted in the center should come out clean. Cool on a wire rack for 1 to 2 hours before slicing. Serve warm or chilled, topped with a dollop of whipped cream or a drizzle of chocolate sauce if you like.
