If you have ever been a tourist and traveled through Lancaster County, Pennsylvania? There is one kind of pie you will find at every roadside stand. A Shoofly Pie! My favorite version is what is called a wet-bottom pie. This pie features a cake like upper layer with a gooey, custard-style bottom layer baked in a flaky pie crust. So yummy!

Shoofly pie originated in Pennsylvania Dutch people n the late 1880’s and was often eaten for breakfast along with back coffee. This pie is basically a crumb cake baked in a pie crust.

If you have ever made a Shoofly pie you will know that molasses and sugar make up a large percentage of the pie. That in itself has been a challenge to duplicate. With the availability of more sugar-free syrups, it has become easier to make this pie taste like the carb and sugar laden one did.

There are various sugar-free syrups on the market. I used ChocZero Maple and/or Caramel Syrup in this pie with good results. A number of sugar-free syrups use soluble vegetable fibers in them as a thickener. These are a personable choice items which I do use occasionally. Walmart does carry Pyure which you can use also.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.

Shoofly Pie, THM XO, Dairy-free

• 1/2 cup Brown Sugar Sweetener Substitute
• 1/2 cup rye flour
• 1/4 cup sprouted flour
• 1/4 cup oat flour
• 1 tablespoon butter
• 7/8 cup boiling water
• 2/3 cup sugar-free syrup, ChocZero Maple Syrup or Pyure Syrup
• 2 teaspoons Blackstrap Molasses
• 1 egg plus 1 egg yolk
• 3/4 teaspoon baking soda
• 1 unbaked sourdough pie crust
• Preheat oven to 350 degrees. In a mixer bowl, mix together sweetener, flours, and butter until crumbly. Remove 1/2 cup crumbs from your mixer bowl. Set aside. Add the boiling water, syrup, and molasses to your mixer bowl. Mix well. Beat egg and egg yolk together. Add to the mixer bowl along with the baking soda. Mix again until thoroughly combined. Make sure your pie crust does not have any cracks or tiny holes in it. If it does your liquid will seep under the crust. Pour the liquid part into the pie crust. Sprinkle the crumbs evenly over the top of the liquid. Place pie in the center rack in your oven. Bake for 30-35 minutes or until center is set. Cool. Serves 8.
• Monkfruit Golden can be used instead of the Brown Sugar Sweetener listed above. You would need to use 1 cup.

My family loves sourdough pie crust. I will mix the dough, allow it to ferment on the counter for 5-6 hours at room temperature and then put it in the fridge. It can be in the fridge for a few days until I roll the crusts. It is a flaky crust that does not taste sour at all.

This pie has been in the oven for 10 minutes already. You can see that the edges are starting to get puffy. It need to bale for another 20 minutes.

Doesn’t this pie look wonderful! My family loves it. I will eat a small slice but I mainly make this pie for my family who loved the sugar-laden one.

If you would like to learn more about the Trim Healthy way of eating you can purchase the PLAN BOOK. The Plan Book will tell you what foods to pair together to for healthy eating. There are also two Cookbooks to purchase….THM Cookbook and Trim Healthy Table.

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Shoofly Pie THM XO

Course Dessert

Cuisine American

Servings 8

Author Glenda Groff

Ingredients

• 1/2 cup Brown Sugar Sweetener Substitute
• 1/2 cup rye flour
• 1/4 cup sprouted flour
• 1/4 cup oat flour
• 1 tablespoon butter
• 7/8 cup boiling water
• 2/3 cup sugar-free syrup ChocZero Maple,
• 2 teaspoons Blackstrap Molasses
• 1 egg plus 1 egg yolk
• 3/4 teaspoon baking soda
• 1 unbaked sourdough pie crust

Instructions

1. Preheat oven to 350 degrees. In a mixer bowl, mix together sweetener, flours, and butter until crumbly. Remove 1/2 cup crumbs from your mixer bowl. Set aside. Add the boiling water, syrup, and molasses to your mixer bowl. Mix well. Beat egg and egg yolk together. Add to the mixer bowl along with the baking soda. Mix again until thoroughly combined. Make sure your pie crust does not have any cracks or tiny holes in it. If it does your liquid will seep under the crust. Pour the liquid part into the pie crust. Sprinkle the crumbs evenly over the top of the liquid. Place pie in the center rack in your oven. Bake for 30-35 minutes or until center is set. Cool. Serves 8.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.