After my failed attempt at trying to make a cherry cream cheese palmier last night, I decided I needed to make another dessert. And it needed to be good. Really good.
I found this recipe for shoofly pie from RecipeCurio.com. It came from an old newspaper clipping, so I figured it had to be good. Shoofly pie is a traditional Pennsylvania Dutch dessert that has molasses and a crumb topping. According to the newspaper clipping, it was originally made with a pretzel crust, but all the other recipes I have seen use a basic pie crust.
Can I just say that I love pretzels? I was not about to pass up an opportunity to redeem myself from that horrid palmier experience while getting to use pretzels in a dessert.
The recipe came out great. I did make one
teensy-weensy huge mistake though. I doubled the butter for the crust. Oops. It was delicious, and I’m not going to apologize for it. Honestly though, I couldn’t even tell, and I would probably do it again.
The crumb topping was a bit excessive, so that could have been scaled back a little, but it was still good. The top of the crust does stay pretty crumbly, but the pie cuts well, and is easy to serve. I will note, though, that you will most likely have crumbs everywhere. That was my experience, but I do have two kids. Go figure.
*Recipe taken from here.
- 1 1/4 cups fine pretzel crumbs
- 1/4 cup granulated sugar
- 1/2 cup softened butter or margarine (I used an additional 1/4 cup for the crust)
- 1 1/2 cups all-purpose flour
- 1/2 cup light brown sugar, firmly packed
- 2/3 cup boiling water
- 1/2 tsp baking soda
- 1/2 cup unsulphured molasses
- 1 egg, beaten
Combine pretzel crumbs and granulated sugar with one-fourth cup of the butter that has been softened, until well blended. Press on bottom and sides of greased 9-inch pie plate.
Blend flour and brown sugar; cut in remaining butter until mixture resembles corn meal. Pour water over baking soda; beat in molasses; then the egg. Reserve three-fourths cup of flour mixture; into remainder of flour mixture stir molasses mixture until just blended. Do not beat. Pour into pie crust; sprinkle with reserved flour mixture.
Immediately bake in preheated 375-degree oven 25 to 30 minutes, or until done. Serve warm or cooled with ice cream, if desired.