Grandma’s Shoofly Pie: A Taste of Pennsylvania Dutch Tradition
Shoofly pie. The name itself conjures images of quaint kitchens, the sweet aroma of molasses, and generations of family traditions. This classic Pennsylvania Dutch dessert is more than just a pie; it’s a slice of history, a comforting reminder of simpler times, and a testament to resourcefulness. My grandma’s shoofly pie recipe is a treasured heirloom, passed down through generations, and I’m thrilled to share it with you.
## The Story Behind the Pie
Before we dive into the recipe, let’s take a moment to appreciate the history of shoofly pie. Its origins lie within the Pennsylvania Dutch (also known as Pennsylvania German) communities, primarily in the southeastern region of Pennsylvania. This resourceful group of people, known for their frugality and practicality, created this pie as a way to use readily available ingredients. Molasses, a byproduct of sugar production, was a common sweetener, and flour and water were staples in every household.
There are two main types of shoofly pie: wet-bottom and dry-bottom. Wet-bottom pie has a gooey, almost pudding-like bottom layer, while dry-bottom pie is more cake-like throughout. My grandma’s recipe leans towards the wet-bottom variety, providing that delightful, custardy texture that makes shoofly pie so unique. Legend has it that the name ‘shoofly’ comes from the fact that the sweet molasses filling attracted flies, requiring cooks to constantly ‘shoo’ them away. While this may or may not be entirely accurate, it certainly adds to the pie’s rustic charm.
## Grandma’s Secret: The Ingredients
While shoofly pie recipes are relatively simple, the quality of the ingredients and the careful execution of each step are crucial for achieving that authentic, delicious flavor. Here’s what you’ll need to recreate my grandma’s shoofly pie:
**For the Crust:**
* 1 ½ cups all-purpose flour
* ½ teaspoon salt
* ½ cup (1 stick) cold unsalted butter, cut into small cubes
* 4-6 tablespoons ice water
**For the Filling:**
* 1 ½ cups all-purpose flour
* ¾ cup packed dark brown sugar
* ½ teaspoon ground cinnamon
* ¼ teaspoon ground cloves
* ¼ teaspoon ground nutmeg
* ¼ cup (½ stick) cold unsalted butter, cut into small pieces
* 1 cup boiling water
* 1 teaspoon baking soda
* ½ cup dark molasses
* 1 large egg, lightly beaten
**Ingredient Notes:**
* **Molasses:** Dark molasses is preferred for its rich, robust flavor. Avoid using blackstrap molasses, as it can be too bitter.
* **Butter:** Use cold butter for the crust to create flaky layers. Cold butter in the filling helps create a crumble topping.
* **Spices:** Freshly ground spices will enhance the flavor of the pie. If you don’t have whole spices, use high-quality ground spices.
* **Water Temperature:** Using boiling water is crucial for properly activating the baking soda and creating the desired texture.
## Step-by-Step Instructions: Baking Grandma’s Shoofly Pie
Now for the fun part! Follow these detailed instructions to bake a shoofly pie that will transport you back to grandma’s kitchen:
**Step 1: Make the Crust**
1. **Combine Dry Ingredients:** In a large bowl, whisk together the flour and salt.
2. **Cut in the Butter:** Add the cold, cubed butter to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. The smaller the butter pieces, the flakier the crust will be. Work quickly to prevent the butter from melting.
3. **Add Ice Water:** Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Stop adding water when the dough just comes together and is no longer dry. Be careful not to overmix, as this will develop the gluten and make the crust tough.
4. **Form a Disc:** Gently form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This allows the gluten to relax and makes the dough easier to roll out.
**Step 2: Prepare the Filling**
1. **Combine Dry Crumble Ingredients:** In a medium bowl, whisk together the flour, brown sugar, cinnamon, cloves, and nutmeg.
2. **Cut in the Butter (Crumble):** Add the cold, cubed butter to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. This mixture will form the crumbly topping of the pie.
3. **Prepare Wet Mixture:** In a separate bowl, combine the boiling water and baking soda. The mixture will fizz up, which is normal. Stir until the baking soda is dissolved.
4. **Add Molasses and Egg:** Add the molasses and lightly beaten egg to the water mixture. Whisk until well combined.
**Step 3: Assemble and Bake the Pie**
1. **Preheat Oven:** Preheat your oven to 375°F (190°C).
2. **Roll Out the Crust:** On a lightly floured surface, roll out the chilled pie crust into a 12-inch circle. Carefully transfer the crust to a 9-inch pie plate. Trim the edges and crimp or flute them to create a decorative border.
3. **Layer the Filling:** Sprinkle half of the crumble mixture evenly over the bottom of the pie crust.
4. **Pour Wet Mixture:** Pour half of the molasses mixture over the crumble layer.
5. **Repeat Layers:** Sprinkle the remaining crumble mixture over the molasses layer, and then pour the remaining molasses mixture over the crumble.
6. **Bake:** Bake the pie for 45-55 minutes, or until the crust is golden brown and the filling is set around the edges but still slightly jiggly in the center. If the crust starts to brown too quickly, you can cover the edges with aluminum foil.
7. **Cool:** Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly.
## Tips for Shoofly Pie Perfection
* **Keep Ingredients Cold:** Cold ingredients are key to a flaky crust and a properly textured filling. Make sure your butter and water are ice-cold.
* **Don’t Overmix:** Overmixing the crust dough will develop the gluten and result in a tough crust. Mix just until the dough comes together.
* **Use the Right Molasses:** Dark molasses is preferred for its rich flavor. Avoid blackstrap molasses, which can be too bitter.
* **Adjust Baking Time:** Baking times may vary depending on your oven. Check the pie frequently and adjust the baking time as needed.
* **Let it Cool Completely:** Cooling the pie completely allows the filling to set properly. Be patient!
## Variations and Twists
While my grandma’s classic shoofly pie recipe is perfect as is, there are several variations you can try to customize it to your liking:
* **Chocolate Shoofly Pie:** Add 2-3 tablespoons of unsweetened cocoa powder to the crumble mixture for a chocolatey twist.
* **Apple Shoofly Pie:** Add diced apples to the bottom of the pie crust before adding the crumble and molasses mixture. This adds a touch of sweetness and texture.
* **Pecan Shoofly Pie:** Sprinkle chopped pecans over the crumble topping for added crunch and nutty flavor.
* **Spice Variations:** Experiment with different spices, such as ginger or cardamom, to create your own unique flavor profile.
* **Dry-Bottom Shoofly Pie:** To achieve a dry-bottom pie, reduce the amount of boiling water to ¾ cup and add 1 tablespoon of cornstarch to the crumble mixture. This will help the filling set up more firmly.
## Serving Suggestions
Shoofly pie is delicious on its own, but it’s even better when paired with the right accompaniments. Here are some serving suggestions:
* **Whipped Cream:** A dollop of freshly whipped cream adds a touch of richness and complements the sweetness of the pie.
* **Vanilla Ice Cream:** A scoop of vanilla ice cream is a classic pairing that creates a delightful contrast of temperatures and textures.
* **Coffee or Tea:** A warm cup of coffee or tea is the perfect accompaniment to a slice of shoofly pie.
* **Cheddar Cheese:** In some Pennsylvania Dutch communities, it’s traditional to serve shoofly pie with a slice of sharp cheddar cheese. The savory cheese provides a counterpoint to the sweetness of the pie.
## Storing Shoofly Pie
Shoofly pie can be stored at room temperature for up to 2 days or in the refrigerator for up to 5 days. To prevent the crust from becoming soggy, store the pie loosely covered. You can also freeze shoofly pie for up to 2 months. Wrap the pie tightly in plastic wrap and then in aluminum foil. Thaw the pie in the refrigerator overnight before serving.
## Grandma’s Shoofly Pie Recipe
Here’s the full recipe, for easy reference:
**Yields:** 8 servings
**Prep time:** 30 minutes
**Chill time:** 30 minutes
**Cook time:** 45-55 minutes
**Ingredients:**
**For the Crust:**
* 1 ½ cups all-purpose flour
* ½ teaspoon salt
* ½ cup (1 stick) cold unsalted butter, cut into small cubes
* 4-6 tablespoons ice water
**For the Filling:**
* 1 ½ cups all-purpose flour
* ¾ cup packed dark brown sugar
* ½ teaspoon ground cinnamon
* ¼ teaspoon ground cloves
* ¼ teaspoon ground nutmeg
* ¼ cup (½ stick) cold unsalted butter, cut into small pieces
* 1 cup boiling water
* 1 teaspoon baking soda
* ½ cup dark molasses
* 1 large egg, lightly beaten
**Instructions:**
**Make the Crust:**
1. In a large bowl, whisk together the flour and salt.
2. Add the cold butter and cut it into the flour until the mixture resembles coarse crumbs.
3. Gradually add the ice water, mixing until the dough just comes together.
4. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
**Prepare the Filling:**
1. In a medium bowl, whisk together the flour, brown sugar, cinnamon, cloves, and nutmeg.
2. Add the cold butter and cut it into the flour until the mixture resembles coarse crumbs.
3. In a separate bowl, combine the boiling water and baking soda. Stir until the baking soda is dissolved.
4. Add the molasses and egg to the water mixture and whisk until well combined.
**Assemble and Bake the Pie:**
1. Preheat oven to 375°F (190°C).
2. Roll out the chilled pie crust and transfer it to a 9-inch pie plate. Trim and crimp the edges.
3. Sprinkle half of the crumble mixture over the bottom of the pie crust.
4. Pour half of the molasses mixture over the crumble layer.
5. Repeat layers with the remaining crumble and molasses mixtures.
6. Bake for 45-55 minutes, or until the crust is golden brown and the filling is set around the edges but still slightly jiggly in the center.
7. Let the pie cool completely on a wire rack before slicing and serving.
## Passing on the Tradition
My grandma’s shoofly pie recipe is more than just a recipe; it’s a connection to my family history, a taste of my heritage, and a reminder of the simple joys in life. I hope you’ll enjoy baking this pie as much as I do, and that it brings a little bit of Pennsylvania Dutch tradition to your kitchen. Don’t be afraid to experiment with variations and make it your own. And most importantly, share it with loved ones and create memories that will last a lifetime. Happy baking!
## Additional tips
* If you are short on time you can use a store-bought pie crust. While homemade is always better, a store-bought crust will do in a pinch.
* Make sure to cool the butter when handling, this is key to a flaky, delicious crust.
* If the crust is browning too quickly, cover the edge with foil during the last part of the baking.
* Make sure the molasses you are using is dark molasses, and not blackstrap which can be too bitter for this pie.
* Use room temperature eggs for best consistency.
* Don’t skip the baking soda! It is essential for the right texture.
* If you want to add an extra hint of fall flavor, consider adding a pinch of ground ginger.
* This pie is best served with a dollop of whipped cream or a scoop of vanilla ice cream.
* For a visual treat, you can sprinkle a little extra cinnamon sugar on top of the pie before baking.
* Leftover pie should be stored in the refrigerator. Bring to room temperature before serving to enhance the flavors.
* This recipe is easily doubled or tripled to serve a crowd.
* Get the kids involved! They can help with measuring ingredients or crumbling the butter into the flour.
* Share your shoofly pie creations on social media and tag me! I’d love to see your versions!
* Consider gifting a homemade shoofly pie to friends and family. It’s a thoughtful and delicious gesture.
* To prevent the bottom crust from getting soggy, you can blind bake it for a few minutes before adding the filling.
* If you find that the filling is too wet, you can add a tablespoon of cornstarch to the crumble mixture to help thicken it.
* For a richer flavor, you can use brown butter in the crumble topping. Simply melt the butter in a saucepan and cook until it turns golden brown and has a nutty aroma. Let it cool slightly before using.
* You can also add a splash of bourbon or rum to the molasses mixture for an extra layer of flavor.
* Experiment with different types of flour in the crust, such as whole wheat flour or pastry flour.
* Don’t be afraid to adjust the sweetness of the pie to your liking. If you prefer a less sweet pie, you can reduce the amount of brown sugar in the crumble mixture.
* This pie is a great option for potlucks, holiday gatherings, or any special occasion.
* The smell of shoofly pie baking in the oven is guaranteed to make your house feel warm and inviting.
* Enjoy every bite of this delicious and comforting pie! It’s a true taste of Pennsylvania Dutch tradition.