This is my wife’s recipe. She always had Shoofly pie at her grandparents house growing up. My wife made her homemade pie crust for this recipe. So, bake a pie crust first.
This is a wet bottom version of the Pennsylvania Dutch specialty but customized with sorghum molasses. The original recipe is from an old Joy of Cooking cookbook.
1 cup flour
2/3 cup firmly packed dark brown sugar
5 Tunsalted butter, softened
Mash with fork or pastry blender until crumbly. In a separate bowl, beat:
1 cup sorghum molasses (or light molasses)
1 large egg
1 tsp. baking soda
Stir in thoroughly:
1 cup boiling water
Stir half the crumb mixture into the molasses mixture and pour into the baked crust. Sprinkle the remaining crumb mixture evenly over the top. Bake at 400 for 10 min., then reduce oven temp to 350 and bake for 20-30 min. until the pie has puffed around the sides and is firm in the center. Let cool completely. We keep it in the fridge but the recipe says it will keep at room temp for 3 days. Hope you enjoy! Pictures below (couple not in proper order, sorry)
This is a wet bottom version of the Pennsylvania Dutch specialty but customized with sorghum molasses. The original recipe is from an old Joy of Cooking cookbook.
1 cup flour
2/3 cup firmly packed dark brown sugar
5 Tunsalted butter, softened
Mash with fork or pastry blender until crumbly. In a separate bowl, beat:
1 cup sorghum molasses (or light molasses)
1 large egg
1 tsp. baking soda
Stir in thoroughly:
1 cup boiling water
Stir half the crumb mixture into the molasses mixture and pour into the baked crust. Sprinkle the remaining crumb mixture evenly over the top. Bake at 400 for 10 min., then reduce oven temp to 350 and bake for 20-30 min. until the pie has puffed around the sides and is firm in the center. Let cool completely. We keep it in the fridge but the recipe says it will keep at room temp for 3 days. Hope you enjoy! Pictures below (couple not in proper order, sorry)
