My Grandparents grew up in the hills of Pennsylvania and lived very close to the Amish in the Pennsylvania Dutch areas. They eventually moved to New Jersey, and I now live in Kentucky with my 95-year-old Granny. She lost her husband, whom we called “Pop,” two years ago.
My Grandmother loves her sweets so I bake for her often. She grew up in and around her grandparents very large wholesale and retail bakery and candy and ice cream store called Eisenhower’s. Some of her favorite memories came from her time there. Sadly, her memories are becoming fewer because of Alzheimer’s Disease.
I was fortunate to find my Granny’s handwritten recipe book while unpacking her things when she came to live under my care almost five years ago.
There were a few shoofly pie recipes in the book, as it was my Pop’s absolute favorite. The recipe I’ve submitted is the one I like the best. You’ll see in the recipe card above that Grandma noted it was a recipe from her sister-in-law, Ann’s, mother.
I would guess this recipe is about 80-years-old or more. But it is a classic and delicious. Shoofly pie is something I grew up on and it is one of my favorite pies when served with vanilla ice cream.
I did not submit a picture of myself, but I did submit one of my Granny. She is a woman of God and the most grateful person I have ever met in my life. Even with her illness, she still manages to thank me and my husband daily for attending to her needs. And she is especially grateful when there is pie involved. 🙂
- 1/2 cup dark brown sugar
- 1/2 cup plus 2 tablespoons of molasses
- 1 egg beaten
- 1/2 cup melted butter
- 1/2 teaspoon of baking soda dissolved in 1/2 cup very strong black coffee
- 3/4 cup flour
- 1/2 teaspoon cinnamon
- (I personally added 1 Tablespoon vanilla to the recipe)
- 2/3 cup flour
- 1/2 cup brown sugar
- 1/4 cup chopped cold butter
Mix sugar, molasses, and egg. Add melted butter, coffee, soda, flour and cinnamon and mix until blended. Pour into a 9 inch pie crust.
Mix ingredients to make the crumble and top pie with all of it.
Bake at 350 for about 40 minutes. Don’t over bake as this is a wet bottom shoe fly pie. It should be very moist.
Chris Meyer lives in Kentucky and is a full time caregiver to her 95-year-old grandmother, Evelyn. She also has a freelance photography business called Memories by Chris and specializes in equine photos, portraits, weddings and food photography. She spends her days on her small farm with her husband Bob, who helps with caregiver duties while Chris travels for work. The Meyer farm has two horses, three dogs, four cats, two tropical birds, chickens and ducks. Farm life is what makes Chris the happiest. Some of Chris’s favorite Amish authors include Suzanne Woods Fisher, Cindy Woodsmall, Tricia Goyer and Lynda Byler.
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