Grandma Trimble's Shoofly Pie (With Dave's Modifications)
|(My grandmother wrote this recipe down in her copy of The American Woman's Cookbook by Ruth Berolzheimer. She identified it as her mother's recipe, so it's been in my family for a long time. You can see her pie crust recipe here: Grandma Trimble's Pie Crust.) You can also see a different shoofly recipe here: Marcia Adams Recipe.|
- 1 1/2 cup flour
- 2/3 cup brown sugar
- 1/3 cup butter
- 1/4 teaspoon salt
- 1/8 teaspoon Ground cloves
- 1/8 teaspoon Ground nutmeg
- 1/2 teaspoon Cinnamon
- 1 cup Grandma's Molasses
- 1 cup boiling water
- 1 teaspoon baking soda
1) Preheat the oven to 400 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. Then set aside.
5) Add the nutmeg, cloves, ginger, and cinnamon to the food processor, and combine with the remaining half of the flour mixture. Then transfer this into a small bowl and set it aside also.
6) In a small bowl stir the baking soda into the hot water. Stir in the molasses.
7) Pour half of the molasses/water mixture into the plain flour mixture in the medium mixing bowl and mix well. Then set aside the molasses only bowl and the molasses/flour combined bowl.
8) You now have one bowl that contains molasses/water only, one molasses/plain flour combined, and one spiced flour only. You want to pour all three layers into the pie shell. First pour the molasses only layer from the small bowl into the pie shell. Then pour in the molasses/plain flour combined layer from the medium mixing bowl. Finally sprinkle the crumbs from the spiced flour only bowl atop the other two layers.
9) Bake at 400 for 10-15 minutes. Then reduce heat to 350 degrees and bake another 30 minutes. The pie will appear quivery but will firm up as it cools. Transfer to a rack to cool completely before cutting. You know it's ready for cutting when you can insert a toothpick and it will come out clean.
10) One possible modification. Instead of 8 fluid ounces of molasses, use 6 ounces and 2 ounces of bourbon. Also add a little extra flour as well, maybe 2 tablespoons or so. That was an improvisation I tried one day when I ran short on molasses. Sometimes I think it turned out better than the regular version.