Traditional Shoofly Pie Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Aug. 26, 2010
This is almost exactly my grandmother's recipe but I put it into one pie plate rather than 2 and use an additional tablespoon of shortening. I make it the way I remember my grandmother doing it and that is to put a handful of crumbs on the bottom of the pie dough already in the pie plate and then add a little of the molasses mixture and mix it up with your finger to make a "wet bottom". Then keep alternating crumbs and liquid saving a handful of crumbs for the top. Bake at 350 degrees for about an hour.
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Reviewed: Dec. 24, 2009
I made these pies exactly by the recipe and they didn't turn out right. The molasses filling was fine but the topping was dry and dusty and didn't brown well. I will try again but either use less flour or more butter.
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Cooking Level: Expert

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Reviewed: Dec. 3, 2006
ooohhh my! this is fantastic. I hadn't had this since I was a kid and WOW it is just as I remember. YUM
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Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Oct. 12, 2006
It was kind of dry.
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Reviewed: Nov. 22, 2005
in the past i've enjoyed eating shoofly pies which were made by the amish & pennsylvania dutch. a simple, no frills pie, this recipe comes pretty close to how i remember them tasting. note: we prefer our shoofly pie served warm. it is also good with a scoop of vanilla ice cream on top (optional). thanks for the yummy recipe & the history lesson robert!
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Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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