From Scratch Baking

Shoo-Fly Pie Recipe

Warm summer days usually lead to cool nights. Gather around with this delicious, southern recipe that is a perfect addition to evening cookouts with dollops of homemade vanilla ice cream, or whipped cream on top. Or have it in the morning with a warm cup of something.

Recipe was adapted from Allison Kave’s Recipe Book titled First Prize Pies published. Also, I researched the best crust recipe and used Kit’s Pie Crust from Kathy Fleming and Nancy Doyle’s cookbook titled Two Sisters and The Silverspoon Cookbook.

*I adapted both recipes with organic products, Himalayan pink sea salt-fine and substituted natural butter for shortening where possible.

Shoo-Fly Pie Recipe

Pie Crust:

{Makes two 9-inch pie crusts}

2 C all-purpose flour- organic

5-7 tablespoons chilled spring water

2/3 C organic salted butter, or European butter

1 tsp Himalayan Pink Salt

Sift together flour and salt. Cut in butter and mix until crumbly. Form dough into a ball and cut in 1/2. Roll out your dough and make your pie filling. Enjoy!

Shoo-Fly Pie Filling:

Shoo-Fly has an early pioneer flavor, meaning it taste like a spice cake and yet like a pie. You just have to make it yourself to get the full effect! It’s delicious and if you love that gingerbread spicy all-spice flavor, you will L-O-V-E this pie!

Preheat your oven to 350 degrees and let’s get baking!

Syrup Filling:

1 large egg

1 C boiling water

1/4 C unsulphured molasses

1/4 C Tree Juice brand maple syrup

1 tsp all-natural vanilla

1/4 tsp salt

1/4 tsp cinnamon,

1/4 tsp ground ginger

1/4 tsp ground cloves

1/4 tsp ground all-spice

Crumb Filling:

1 C unbleached flour

1 C dark firmly packed brown sugar

1/4 tsp salt

Add same amount and spices that you mixed into the syrup filling above

Shoo-Fly Pie recipe is delicious and has a gingerbread taste that will taste amazing when gathering around the campfire.

Mixing Syrup Filling

In a large bowl, whisk the egg, molasses, and syrup. Then, whisk in the vanilla, salt, and spices. Whisk 3/4 C of boiling water into your mixture. Stir the baking soda into the remaining 1/4 C of water. Whisk away and pour into your crust.

Making The Crumb Filling

In a separate bowl, stir together the flour, sugar, salt, and spices until all combined. With your fingers, press the butter into the filling to make a crumbly mixture. Pour into your syrup filling. Leave about 1/4 C ready to sprinkle on top of the pie after it has baked for about 20 minutes.

Bake for about 40 minutes, or until filling is firm and knife comes out clean when poked into the filling.