Originally Shoofly pie began as a crust-less molasses cake called Centennial cake in 1876, to celebrate the 100th anniversary of the signing of the Declaration of Independence in Philadelphia. In the 1880s, home bakers added a crust to make it easier to eat alongside a cup of coffee in the morning, without plates and forks. Precursors include Jenny Lind cake, a gingerbread cake from the middle of the 19th century.
- Single Piecrust dough or 1 store-bought crust.
- ¾ cup sorghum syrup
- 1/2 cup packed brown sugar
- 1/2 cup molasses
- 1 large egg
- 1-1/2 teaspoons all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 cup boiling water
- 1 large egg yolk, lightly beaten
- 1-1/2 cups all-purpose flour
- 3/4 cup packed brown sugar
- 3/4 teaspoon baking soda
- Dash salt
- 6 tablespoons cold butter, cubed
- Roll dough to fit a 9-in. deep-dish pie plate. Refrigerate at least 30 minutes.
- Meanwhile, preheat oven to 425°. For filling, mix brown sugar, molasses, sorghum syrup, egg, flour and baking soda. Gradually stir in boiling water and then cool.
- Line unpricked crust with a double thickness of foil. Fill with pie weights. Bake on a lower oven rack 15 minutes. Remove foil and pie weights; brush crust with egg yolk. Bake 5 minutes. Cool. Reduce oven setting to 350°.
- In another bowl, whisk together first four topping ingredients. Cut in butter until crumbly. Add filling to crust; sprinkle with topping. Cover edge of pie with foil.
- Bake until filling is set and golden brown, 45-50 minutes. Cool. Serve.