- Pastry for single-crust pie (9 inches), see note 2 below
- 1/2 cup semisweet chocolate chips
- 1-1/2 cups all-purpose flour
- 1/2 cup packed brown sugar
- 3 tablespoons butter
- 1 teaspoon baking soda
- 1-1/2 cups water
- 1 large egg, room temperature, lightly beaten
- 1 cup molasses
- Pinch of ginger, pinch of cinnamon
- Roll out dough to fit a 9-in. deep-dish pie plate. Trim to 1/2 inch beyond rim of plate; flute edges. Sprinkle chocolate chips into crust; set aside.
- In a large bowl, combine flour and brown sugar; cut in shortening until crumbly. Set aside 1 cup for topping. Add the baking soda, water, egg and molasses to remaining crumb mixture and mix well. Pour over chips. Sprinkle with reserved crumb mixture.
- Bake at 350° until a knife inserted in the center comes out clean, 45-55 minutes. Let stand on a wire rack for 15 minutes before cutting. Serve warm.
Note 1: According to one Internet source, the pie takes its name from Shoofly the Boxing Mule, who was part of a popular traveling circus act in Pennsylvania Dutch Country. The mule was christened for a popular song, “Shoo, Fly, Don’t Bother Me,” and the famous mule’s name was branded onto a number of products, such as Shoofly Flour, Shoofly Horse Powder, Shoofly Molasses, and, of course, Shoofly Pie.
Note 2: I have not yet found a good recipe for pie pastry (but am working on it!), and so I used a frozen pie shell (Marie Callendar) and it tasted just fine
Top: Pierre Bonnard, La tarte aux cerises (1908), 115 by 123 cm.