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.

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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.

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Vintage Kentucky Bourbon Black Fruit Cake with Cinnamon Glaze

Makes one large bundt cake or two loaf pans.

Ingredients

• 2 cups flour
• 1/2 cup raisins
• 1/2 cup dried dates pitted and chopped
• 1/2 cup dried figs chopped
• 2 tbsp Bourbon
• 1/2 tsp baking soda
• 1/4 tsp crushed cloves
• 1/2 cup blackberry jam
• 1 cup butter softened
• 1 cup brown sugar packed
• 2 eggs beaten
• 1/3 cup sour cream
• 1 tsp cinnamon
• 1/4 tsp allspice
• 1/2 tsp nutmeg
• 1/2 cup pecans chopped
• For the cinnamon glaze:
• 1/2 cup powdered sugar
• 1/2 tsp cinnamon
• 1/2 tsp vanilla
• 1-2 tbsp milk

Instructions

• Add 2 cups flour to a large dry skillet (I prefer a cast iron) until it becomes golden brown, about 6-7 minutes.
• Stir from time to time to prevent sticking.
• Set aside and cool then sift.
• Mix the raisins, dates, and figs in a small bowl.
• Pour the Bourbon over the fruit and mix well. Let stand 2 hours or until the liquor has been absorbed.
• Cream butter with brown sugar in a large mixing bowl.
• Add the eggs and sour cream.
• Sift the flour once more adding the baking soda and spices.
• Pour the liquid ingredients into the dry, stirring constantly to keep from lumping.
• Add the jam and chopped nuts then the bourbon soaked fruit.
• Pour into two greased and floured loaf pans or a bundt pan.
• Bake at 375 degrees for 40 minutes to 90 minutes (depending on the pan size) or until browned and a toothpick entered in the centered comes out clean.
• You can tent aluminum foil over the top if it becomes too brown.
• Remove from oven and let cool completely before removing from pan, setting on a platter, and adding glaze.
• For the glaze: in a small bowl mix together glaze ingredients until smooth. Add additional tbsp milk if needed.
• Using a spoon, drizzle glaze all over the top of the cake.
• Slice and serve.

Notes

Cake recipe adapted from Out of Kentucky Kitchens by Marion Flexner.

Sift the cooled, toasted flour into a bowl and set aside.

Mix the raisins, dates, and figs in a small bowl.

Pour the Bourbon over the fruit and mix well.
Let stand 2 hours or until the liquor has been absorbed.

Cream butter with brown sugar in a large mixing bowl.

The post Vintage Kentucky Bourbon Black Fruit Cake with Cinnamon Glaze appeared first on For the Love of Food.