| Level: | Intermediate |
| Total: | 1 hr 15 min |
| Prep: | 20 min |
| Cook: | 55 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 cup flour
- 2/3 cup brown sugar, firmly packed
- 1 tablespoon vegetable shortening
- 1 cup molasses, preferably unsulphered
- 1 egg, slightly beaten
- 1 cup hot water
- 1 teaspoon baking soda
- 9-inch pie shell, recipe follows
- 3 cups flour
- 1 teaspoon salt
- 1 1/4 cups vegetable shortening
- 1 egg, beaten
- 1/3 cup cold water
- 1 tablespoon white vinegar
Instructions
- Preheat oven to 425 degrees F.
- Mix flour, brown sugar and shortening into crumbs with fingers, fork or pastry blender. Reserve 1/2 cup of crumbs for the top of the pie. To remaining crumbs, blend in the molasses, egg, and 3/4 cup hot water. Mix the baking soda with remaining 1/4 cup hot water and promptly add to mixture. Pour into unbaked pie shell and bake for 15 minutes. Top the pie with the reserved crumbs and reduce oven temperature to 350 degrees F. and bake for an additional 40 minutes.
- The pie can be served at room temperature or chilled.
- In a large bowl, mix together flour and salt. Cut in shortening until well incorporated. Add remaining ingredients and mix until well blended. Let rest a few minutes, then divide dough into 4 portions. Roll a dough disc out on a lightly floured surface and press into a 9-inch pie plate. Individually tightly cover and freeze remaining 3 portions of dough.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 732 |
| Total Fat | 35 g |
| Saturated Fat | 9 g |
| Carbohydrates | 97 g |
| Dietary Fiber | 2 g |
| Sugar | 49 g |
| Protein | 8 g |
| Cholesterol | 40 mg |
| Sodium | 487 mg |
Reviews
This pie was awful. The flavor was nothing like shoofly pie. Don’t bother using this recipe.
sealed in plastic. My mom would allow us to have it for breakfast on occasion. The consistency was cake like with a gooey bottom and a thick layer of crumbs on the top.
I can’t get Wixon’s pies in Seattle, where I now live. Upon a recent visit back to Pennsylvania, I discovered that I can no longer get Wixon’s pies there, either. (If someone has a source in the Lehigh Valley, let me know!) The only solution was to (gasp) attempt to make my own.
I immediately threw out Tyler Florence’s Food 911 recipe– additional spices? WHIPPED CREAM? Please. Plus, I read a comment on line that said if you don’t have a two-temperature recipe, it isn’t authentic.
This recipe is the first I’ve tried. It was easy to put together and darn close to Wixon’s. The crust is YUMMY and I’m a crust snob… I happen to think that my own classic crust can’t be beat. This recipe made me re-evaluate. Glad I have two more crusts waiting in my freezer… The insides are a little bit cakey and a little bit gooey. I shared it with my Seattle native co-workers and they loved it. I’m going to keep hunting for a Wixon’s replica, but this is a recipe that won’t steer you wrong.
Incredibly edible. Thanks!