This is recipe #2 in my attempt to veganize Pennsylvania Dutch food (see #1). I’ve been meaning to make shoofly pie for a while now, and no one on the farm knew what it was so I decided it was time to show them (and you) what it’s all about.
Shoofly pie is, as I’ve said, a PA Dutch food, and PA Dutch foods are often laden with more unvegan ingredients than you care to know (who’s heard of scrapple??). In fact, the Amish Dutch cookbook where I got the basis for this recipe instructs that “success in these recipes lies in a light hand with the pastry and unstinting use of cream and butter and more butter, and, eggs which are plentiful in most Pennsylvania Dutch farm households.” Guess I’ll have to prove them wrong.
For those of you who have never heard of wet bottom shoofly pie, it’s a dessert pie with a gooey molasses filling and a crumb topping. There is also the less common dry bottom shoofly pie, which has a more cake-like consistency.
Wet Bottom Pennsylvania Dutch Shoofly Pie
2 cups flour
1/2 cup brown sugar
1/8 teaspoon salt
1/8 teaspoon cinnamon
Large pinch each nutmeg, ginger, cloves
1/3 cup shortening
1/2 cup dark molasses
1/2 cup hot water
1/2 teaspoon baking soda
Preheat oven to 350.
Boil the water and dissolve the soda in it. Stir in the molasses and let cool.
Combine topping ingredients with your fingers or a pastry cutter to form crumb mixture. Set aside.
Have ready a 9-inch unbaked pie shell. Pour syrup filling into crust. Sprinkle crumb topping over syrup mixture. Bake 60 to 70 minutes.