Shoofly Pie

There are two types of shoofly pie: dry bottom and wet bottom. The dry bottom version is baked until fully set, which results in more of a cake-like consistency throughout. Wet bottom shoofly pie is cake-like at the top where it’s mixed with the crumbs, but more custard-like on the bottom. This wet bottom version is what I prefer and it’s what I have for you today. Shoofly pie has its origins as a molasses cake (then called Centennial Cake) made in 1876 to celebrate the 100th anniversary of the signing of the Declaration of Independence in the U.S. It’s a Pennsylvania Dutch recipe that was later put in a pie shell to make it easier to eat for breakfast without having to use a fork and plate. So, where did the name shoofly come from? Way back when, molasses would pool up on top of the pie and attract flies. This is one story, but another story says that shoofly was the brand name of the molasses used. Whichever is right, it’s certainly a fun and unique name for a pie. And remember that we have all you could ever want as far as pie making supplies. We have pie plates, pie servers, pie weights, rolling pins, and lots of ingredients, including the molasses, nutmeg, and cinnamon I used for this one. Kitchen Kneads is your one-stop shop for quality grains, flour, kitchen appliances, and other ingredients. Kitchen Kneads is your one stop shop for quality grains, flour, kitchen appliances and other ingredients. We are Utah’s premiere baking and cooking resource! Questions?
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