Yes, I know, I am on a pie kick. But I just can’t help it. I saw this in my southern pie cook book and I just couldn’t resist. You, probably like me, have heard of the shoofly pie, but didn’t really have any idea what it was, or what it tasted like. It starts off with a regular pie dough, I would recommend a mealy dough because the filling is so moist. The bottom layer is similar in texture and flavor to the liquid/gel layer of pecan pie, and is topped with a crumb (which is kind of crumbly and cakey). Because of the spices used the flavor actually reminds me of a combo of pecan pie and pumpkin bread (but obviously without pumpkin).
To be frank, I don’t think this pie is anything special. My co-workers weren’t too enthused either. The responses to trying it were “its all right” and ” um… it’s ok, I mean I wouldn’t order it but it’s ok.”
So oh well, it wasn’t mind blowing; that isn’t why I wanted to make it. I wanted to make it so I knew what it was and so I could say I have had it.
This is a very old pie, it was a recipe used by people before refrigerators were invented/common and it is said that it’s so named because mothers would often ask their kids to “shoo” the flies that were attracted to the syrupy base.
Makes one 9in pie
1 cup all purpose flour
½ cup light brown sugar
1 tsp cinnamon
½ tsp nutmeg
1/3 cup cold butter
½ cup molasses (the recipe calls for light molasses)
½ cup dark corn syrup
1 cup boiling water
1 egg, beaten
1 tsp baking soda
- Preheat the oven to 325 degrees. Line a 9in pie pan with the rolled out dough. Start boiling the water.
- To make crumb topping, combine the flour, sugar, cinnamon, nutmeg, and butter and mix with a pastry blender or food processer until thoroughly combined and the mixture resembles fine crumbs.
- To make the liquid bottom layer, mix the molasses and corn syrup, pour in boiling water, and stir until evenly combined.
- Add the egg and baking soda and mix well.
- Pour the liquid bottom layer into the crust, then sprinkle the crumb mixture over the top.
- Bake for about 40 minutes, until medium set and dark brown. The filling should wobble very slightly in the center when the pan is jiggled, but a knife inserted in the center should come out clean. Cool on a wire rack for 1 to 2 hours before slicing. Serve warm or chilled.