Shoofly Pie II Recipe - Allrecipes.com
Shoofly Pie II Recipe

Shoofly Pie II

Recipe by  

"This version of the classic pie has delightful hints of nutmeg, ginger, cinnamon, and cloves."

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Ingredients Edit and Save

Original recipe makes 1 pie Change Servings
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Directions

  1. Preheat oven to 450 degrees F (225 degrees C).
  2. To Make Crumb Filling: In a medium bowl, combine flour and brown sugar. Mix well, then cut in shortening until mixture is crumbly.
  3. To Make Molasses Filling: In a medium bowl, combine baking soda, nutmeg, ginger, cinnamon, cloves, and salt. Mix well, then stir in molasses. Pour in hot water and mix until smooth.
  4. Sprinkle a layer of crumb filling into pastry shell. Cover with a layer of molasses filling. Alternate layers of crumb and molasses fillings, ending with crumb filling on top.
  5. Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 20 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Nov 08, 2003

WoW! If I could give this ten stars I would. This is soo good. Better than any other Shoofly pie I've ever had. One of the best pies I've ever made. This will definitely be a regular for the holidays. I would suggest cutting back on the crumb mixture, I had a ton left over. Also, I sprinkled a cinnamon/clove mixture generously on top of the pie before I baked it. Thank you for sharing Karen, I love this recipe!

 
Most Helpful Critical Review
Jun 25, 2009

The only thing I did not like about this recipe is the pie has a stronger than expected prominent taste of molassas. I reccomment cutting the amount of molassas down by 1/3. Otherwise I loved this recipe. Great texture, super easy to make, a real crowd pleaser.

 

11 Ratings

Jun 19, 2008

This is simply the BEST Shoo-fly pie. Don't look any further! I use butter instead of shortening in the crumb mixture.

 
Dec 22, 2010

This recipe was a dream to make. Everything came together so easy. I ran about a 1/8 of a cup short on molasses so I added some corn syrup. My husband is from PA and he said it was perfect. Great recipe will continue to make it for years to come.

 
Jul 06, 2010

Funny how cooks can have such widely ranging experiences by following a recipe EXACTLY as presented. After baking and allowing the pie to cool overnight, I cut into it the next day, only to find a runny pool of slop. What I ended up with bore no resemblance to the picture, and believe me, I couldn't scrape it down the garbage disposal fast enough. I have been cooking for 40 years and have made virtually every sort of dish imaginable, so I am not a novice in the kitchen. Thus, I can only attribute the positive reviews of this catastrophe of a recipe to the fact that some people have far different standards for food than I have.

 
Oct 02, 2011

very good

 
Apr 12, 2010

Really good. A little gooey-er than I'm used to, but not runny and holds its shape fine when cut. The molasses flavor is just about perfect and the crumb topping is gorgeous. One star off, because I'd prefer it a little dryer, but otherwise, it's excellent.

 
Apr 05, 2014

From what I've observed all of the shoo fly recipes are highly dependent upon the timing and freshness of the baking powder and the proportion of dry crumb, cake and wet bottom you get. Baking powder pops to life at 450. Alternating layers of crumb and wet,adding the baking powder 3 minutes and whisking in to the wet ingredients before pouring into the pie shell resulted in a nice cake layer with a scant 1/8" of goo and a nice 1/8" of dry crumb on top. I used 1tsp cinnamon and 1/4 tsp all of the other spices but that's my personal preference. Baking time and temp was good.

 

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Nutrition

  • Calories
  • 418 kcal
  • 21%
  • Carbohydrates
  • 76 g
  • 25%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 11.9 g
  • 18%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 313 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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