This Pennsylvania Dutch treat is one of my favorite pies. It is often served for breakfast, and who am I to argue? It’s so good with a cup of coffee and uses ingredients you probably have in your house right now.
Of course I’m posting this for Pi Day, but I’m also posting it in honor of my Aunt Jenny, who passed away in January. We are having her memorial service this coming weekend, and of course she is on my mind. Jenny was, among many other things, a fabulous cook. If I ever served her something and she asked for the recipe, I was immensely flattered. In recent years, I served Shoofly Pie to Jenny, and she said she’d never had it before. I couldn’t believe I’d found something my well-traveled, well-fed aunt had never eaten!
There are many, many variations of Shoofly Pie. I found this recipe years ago on the now defunct BeanPlate blog and made it dairy free. Enjoy, happy Pi Day, and I love you, Jenny.
- One dairy-free pie crust
- 1 cup boiling water
- 1/3 cup molasses
- 1 teaspoon baking soda
- 1 cup flour
- 1/4 cup dairy-free margarine
- 1/3 cup sugar
- Preheat the oven to 350 degrees.
- Press piecrust into a pie pan.
- Crimp edges.
- Mix the filling ingredients together until the molasses is dissolved.
- Mix the crumb ingredients together with your hands until they are the consistency of...crumbs.
- Pour the filling mixture into the piecrust.
- Evenly sprinkle the crumb mixture on top of the filling.
- Carefully place the pie in the oven and bake for 30 minutes.
- Let rest for at least 30 minutes before cutting.
- Serve warm or at room temperature.