Shoofly Pie

 (From New Recipes from Quilt Country: More Food & Folkways from the Amish & Mennonites, by Marcia Adams) Here's my Grandmother's Shoofly Recipe.


- 1 cup all-purpose flour

- 2/3 cup light brown sugar, packed

- 1 rounded tablespoon cold butter

- 1/4 teaspoon salt



- 1/16 teaspoon Ground nutmeg

- 1/16 teaspoon Ground ginger

- 1/16 teaspoon Ground cloves

- 1/4 teaspoon Cinnamon


- 1 egg

- 1 cup light molasses

- 3/4 cup cold water

- 1/4 cup hot water

- 1 tablespoon baking soda

1) Preheat the oven to 350 degrees.

2) Prepare a 9-inch pie pan and set aside.

3) In a food processor bowl, combine the flour, brown sugar, butter, and salt.(If you donít have a food processor then cut the butter into the mixture until it resembles coarse crumbs)

4) Remove one-half cup of the mixture and transfer it to a medium mixing bowl.

5) Add the nutmeg, cloves, ginger, and cinnamon to the food processor, and combine with the remaining half of the flour mixture (Optional). Then set aside; youíll use these spiced crumbs at the end to top the pie.

6) In a small bowl, beat the egg lightly. Add the molasses and cold water, and blend but do not beat; you donít want bubbles in the batter. Set aside.

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

8) Pour the medium mixing bowl into the pie shell and and then top with spiced flour mixture you set aside earlier for crumbs.

9) 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.