Friday Pie-Day: Shoofly Pie

“Shoofly pie and apple pan dowdy make your eyes light up and your tummy shout, ‘Howdy!’”

When our grandmother randomly sang us this 1946 song by Dinah Shore, we knew this pie was in our future! Click to play this song as you read the rest of this post. (And if you’re curious about apple pan-dowdy, 2:05 has a recipe for it!)

This has been labeled a Southern dish, but it is also popular among the Amish. The main ingredient is molasses, so it is sweet, but not sickly sweet.

We also added raisins to our molasses-laden batter for texture.

This classic recipe is so simple and delicious!

Only a bottom crust is needed for this pie, while the top gets sprinkled with the crumb mixture that didn’t already get combined in with the pie filling.

Bake. Cool. Slice. Enjoy!

Shoofly Pie

CRUMBS:

1 cup flour

1 tbsp. shortening

2/3 cup brown sugar

Mix together with a fork until crumbly. Take out ½ cup of crumbs and set aside.

FILLING:

1 egg, slightly beaten

1 cup molasses

1 cup boiling water

1 tsp. baking soda

1-2 cups raisins, optional

1 unbaked 9” pie shell (half of this recipe)

1. Add egg and molasses to crumb mixture. Add ¾ cup of the boiling water. Dissolve soda in remaining ¼ cup water and add last. Stir in raisins, if desired.
2. Pour into unbaked pie shell. Sprinkle reserved crumbs on top. Bake at 425 for 15 minutes. Reduce heat to 350 and bake 40-45 minutes longer.