This Shoofly Pie is a family favorite recipe from a vintage cookbook.

It is surprisingly rich and gooey with a molasses filling and a crumble topping.

Today is March 14 aka 3/14 or Pi(e) Day!

What better day to share a new pie recipe on the blog.

Print

Vintage Molasses Soofly Pie

Serves 8

Ingredients

• 1 unbaked pie crust
• 1/2 cup molasses
• 1 tsp baking soda
• 1 cup boiling water
• 1/8 tsp salt
• 1/4 tsp allspice
• 1/16 tsp ginger
• Crumb topping:
• 1/2 cup salted butter cubed
• 1 1/2 cups flour
• 1 cup dark brown sugar
• 1/2 tsp cinnamon
• 1/8 tsp salt

Instructions

• Preheat the oven to 450 degrees.
• Add the unbaked pie crust to a pie tin or glass pie pan. Place on a baking sheet.
• Add the crumb ingredients to a large bowl then mix together with a fork until crumbs form then set aside.
• Next, make the filling. In a measuring cup mix together the baking soda and molasses and dissolve completely.
• Boil water in a saucepan, remove from heat and immediately add the molasses mixture, salt, and spices and mix well.
• Pour 1/3 of the syrup into the bottom of the pie shell.
• Add 1/3 of the crumbs on top.
• Repeat two more times, ending with crumbs.
• Place pie in the oven and immediately turn down the heat to 350 degrees.
• Bake for 30-35 minutes, until the pie is golden.
• Slice and serve warm or at room temp.

Notes

Recipe adapted from "The Homestead To Table" Cookbook.

Start with one unbaked pie shell in a tin or glass pie pan. Place it on a baking sheet. 

Add the crumb ingredients to a large bowl.

Then mix together with a fork until crumbs form then set aside. 

Next, make the filling.  In a measuring cup mix together the baking soda and molasses and dissolve completely. 

Boil water in a saucepan, remove from heat, and immediately add the molasses mixture, salt, and spices.

Mix well. 

Pour 1/3 of the syrup into the bottom of the pie shell.

Add 1/3 of the crumbs on top.

Repeat two more times, ending with crumbs.

Place pie in the oven and immediately turn down the heat to 350 degrees. 

Bake for 30-35 minutes, until the pie is golden. 

Slice and serve warm or at room temp. Makes 8 servings. 

The post Vintage Molasses Shoofly Pie appeared first on For the Love of Food.