Shoofly Pie

Shoofly Pie is a favorite in our house, with a great backstory. My Mr. and I were in Seattle a few years ago, desperately looking for some late lunch in West Seattle after flying in to town. It was pouring rain (shocking, right?) and every legitimate lunch spot was closed. I turned around, distraught, as anyone can tell you I don't do "hungry" very well. When I turned, I saw the light. That is, I saw the warm, welcoming lights of the Shoofly Pie Co., a little house full of dreamy slices of sweet pie, as well as mini chicken and veggie pot pies. We spent the afternoon having the most memorable pie extravaganza ever.

We had savory pies, then big, luscious slices of sweet pie. Mr. chose a slice of Shoofly Pie, and that was the beginning of the end of our waistlines.

Shoofly Pie is a gooey, spiced molasses pie, unlike anything else we've tasted. And at least once a year, certainly on Thanksgiving, we give thanks to the Amish for giving us this delectable treat!



Shoofly Pie
Adapted from the Splendid Table

Makes one 9-inch pie; serves 8 (or 2, if you've invited my husband for a slice!)

Pie crust (for a single layer 9-inch pie):
* 1 and 7/8 cup flour
* 15 Tablespoons salted butter
* 2 Tablespoons sugar
* Ice Water

Pie filling:
* 1 cup all-purpose flour
* 2/3 cup light brown sugar, packed
* 1 rounded tablespoon cold butter
* 1/4 teaspoon salt
* 1 egg
* 1 cup molasses
* 3/4 cup cold water
* 1/4 cup hot water
* 1 teaspoon baking soda
* 1/2 teaspoon Cinnamon
* 1/8 teaspoon Ground Ginger
* 1/8 teaspoon Nutmeg
* 1/8 teaspoon Ground Cloves

Make the pie crust. In a food processor, or with a pastry cutter, mix the flour, sugar and butter until it is crumbly. Then slowly add ice water until the dough forms a ball. Refrigerate for an hour (if you can wait that long!) and then roll out the dough and line a 9-inch pie pan.

Preheat the oven to 350 degrees.

In a food processor bowl, combine the flour, brown sugar, butter, and salt. Remove 1/2 cup of the mixture and set aside.

Transfer the rest to a medium mixing bowl. In a small bowl, beat the egg lightly. Add the molasses, Spices and cold water, and blend but do not beat; you don’t want bubbles in the batter. Set aside.


In a small bowl, mix the hot water with the baking soda and blend into the molasses mixture. Add to the flour mixture and mix well.

Pour into the pie shell and top with the reserved crumbs.




Bake for 35 minutes. The pie will appear quivery but will firm up as it cools. Transfer to a rack to cool completely before cutting.