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Shoofly Pie

From Pennsylvania Dutch Country Cooking, by William Woys Weaver

Shoofly Pie is a breakfast cake meant to be eaten early in the morning with plenty of hot coffee.


short pastry crust
1-1/2 cups (185 g) all-purpose flour
1/2 cup (125 g) sugar
1/2 cup (125 g) unsalted butter
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/4 teaspoon sea salt
1/2 teaspoon baking soda
3/4 cup (180 ml) warm water
3/4 cup (180 ml) unsulfured molasses


Preheat the oven to 425F (220C; Gas Mark 7). Line a 9-inch (23-cm) pie dish with short pastry and set aside. Using a pastry cutter or food processor, work the flour, sugar, and butter to a loose crumb, then add the cinnamon, nutmeg, and salt. In a separate bowl, dissolve the baking soda in the warm water and combine with the molasses. Pour the liquid into the unbaked pie shell, then fill with the crumb mixture. Be certain that the crumbs are spread evenly along the sides; this will help prevent overflow during baking.

Bake the pie in the middle of the oven for 15 minutes, then reduce the temperature to 350F (160C; Gas Mark 3) and bake 35 to 40 minutes or until the center of the pie is firm and cakelike. Serve hot from the oven or cool on a rack and serve at room temperature.

Yield: 1 pie, or 8 to 10 servings

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