This sweet treat recipe contains no milk, gluten, peanut,egg, soy, wheat, fish, shellfish, tree nut or sesame. It’s a Pennsylvania Dutch creation that goes back a long way and uses ingredients that are, for the most part, probably already in your pantry. For Halloween, you can give it a spooky twist by using a stencil to create a scene with the crumb top.
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Shoofly pie is a molasses pie or cake that developed its traditional form or recipe among the Pennsylvania Dutch in the 1880s.
INGREDIENTS
- 3/4 cup gluten-free flour mix*
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoon shortening
- 1/2 cup molasses
- 3/4 cup boiling water• 11/2 teaspoon baking soda• 2 tablespoon applesauce• 1 9-inch unbaked pie shell
DIRECTIONS
- Preheat oven to 450 F.
- Mix together the dry ingredients: flour, sugar and spices.Cut in the shortening with a fork or pastry blender until crumbly.
- Combine molasses with baking soda and stir until it’s a light taffy color. Add the applesauce and stir to combine. Add the boiling water. Add carefully as this may foam up.
- Spread 1/3 of the crumb mixture in the bottom of the pie shell. Gently pour over about half of the liquid mixture. Repeat with another 1/3 of the crumb mixture and remainder of the liquid. Top with remaining crumbs.
- Bake at 450 F for 10 minutes. Lower oven temperature to 350 F and bake an additional 20 minutes or until firm. Cool before slicing.
*SUBSTITUTIONS: The recipe’s creator uses a brown rice flour mix, but if you don’t need to avoid wheat or gluten, you can use all-purpose flour. Other substitutions can be found at kidswithfoodallergies.org.
SOURCE: Kids With Food Allergies, a division of the Asthma and Allergy Foundation of America, kidswithfoodallergies.org; created by Kathy Przywara