Shoo-Fly Pie:

Primarily made in the Pennsylvania Dutch communities in the east, early versions of Shoofly Pie can be traced back to cookbooks published at the turn of the 20th century. This pie was so popular that it made its way into community and church cookbooks throughout the country.

Thank you for your patience. Here are the completed instructions from the newsletter sent early today.

Shoo-Fly Pie

Ingredients

1 Single-crust pie pastry dough

1 1/2 cups (6 3/8 oz.) all-purpose flour

1/2 cup brown sugar

1/2 tsp. ground cinnamon

1/4 tsp. kosher salt

1/2 cup (4 oz.) cold unsalted butter, cubed

1 cup molasses

3/4 cup boiling water

1 tsp. baking soda

1 egg, lightly beaten

Whipped cream for garnish, optional

Bake pie crust:

Preheat oven to 425°F. Line the pie crust with parchment paper and fill with pie weights or dried beans.

Bake in the preheated oven on the lower rack until the edges are golden, about 15 minutes. Remove parchment and pie weights; continue baking until lightly golden, about 5 more minutes. Cool on a wire rack to room temperature, about 30 minutes.

Make pie filling:

Decrease oven temperature to 350°F. Stir together flour, brown sugar, cinnamon, and salt in a medium bowl until evenly distributed. Add butter:

Add butter and, using your hands or a pastry cutter, incorporate butter into dry ingredients until no pieces of butter remain and the mixture resembles cornmeal. Set aside.

Make molasses mixture:

In a separate bowl, whisk together molasses, boiling water, and baking soda until molasses is fully dissolved. Once cooled slightly, add beaten egg and whisk to incorporate.

Add pie filling:

Sprinkle 1/3 cup of the flour mixture over the prepared pie crust. Using a ladle or a measuring cup with a handle, gently scoop or pour the molasses mixture into the pie shell.

Finish pie topping:

Sprinkle the reserved flour mixture evenly across the entire surface of the pie.

Bake pie:

Bake in a preheated oven until the center of the pie is set, about 40 minutes. Cool completely on a wire rack, about 2 hours. Serve at room temperature with whipped cream, if desired. Enjoy this delicious treat!