This Pennsylvania Dutch and Amish specialty is more commonly known as "shooflypie. "It's believed that shoofly pie may be so called because the sweet ingredients - molasses and brown sugar - beckoned flies, which needed to be "shooed" away. Serve warm with sweetened whipped cream.
- 1/2 cup mild molasses
- 1 egg yolk
- 1/2 teaspoon baking soda
- 3/4 cup boiling water
- 2 1/4 cups all-purpose unbleached flour
- 1/2 cup brown sugar, packed
- 3/4teaspoon salt
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon ginger
- 1/8 teaspoon cloves
- 6 to 8 tablespoons lard, softened
- 4 to 6 tablespoons cold water
In a large bowl, combine the molasses, egg
yolk, and baking soda. Pour in the boiling
water and blend; set aside.
In a separate bowl, combine 3A cup of flour, the brown sugar, 1/4 teaspoon of salt, the cinnamon, nutmeg, ginger, and cloves; using a pastry blender, cut in 2 tablespoons lard.
Sift the remaining 1 1/2 cups of flour with the remaining Vi teaspoon of salt; cut in the remaining 4 to 6 tablespoons of lard. Add only enough cold water to hold the dough together. Turn the dough onto a lightly floured surface and roll to fit your pie plate.
Preheat the oven to 450°F.
Line the pie plate with the pastry, pressing gently to fit. Alternately, layer in the spice mixture and the molasses mixture, ending with the spice mixture.
Bake until the crust edges start to brown. Reduce the oven temperature to 375°F and continue baking until firm, about 20 minutes.
Cool on a wire rack.
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