Description
Shoofly Pie is a classic American dessert known for its rich molasses flavor and crumbly topping, featuring a tender pie crust filled with a sweet, spiced molasses filling and topped with a buttery brown sugar crumble. Perfectly baked to a moist, gooey center with a crisp topping, this dessert captures the essence of traditional Pennsylvania Dutch baking.
Ingredients
Scale
Pie Crust
- 1 (9-inch) refrigerated pie crust
Molasses Filling
- 1 cup molasses
- ¾ cup boiling water
- 1 egg (room temperature)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
Crumble Topping
- 2 cups all-purpose flour
- 1 cup dark brown sugar (packed)
- ½ cup (1 stick) salted butter (softened)
Instructions
- Prepare your pie dish. Preheat the oven to 400°F. Spray a 9-inch deep dish pie pan well with nonstick spray to ensure the pie doesn’t stick after baking.
- Line with the crust. Take the refrigerated pie crust and press it evenly into the prepared pie pan. Crimp the edges to create a decorative border and set aside while preparing the filling.
- Make the filling. In a large bowl, mix the cup of molasses with ¾ cup boiling water until the molasses is completely dissolved. Lightly beat the room temperature egg and add it to the molasses mixture. Stir in the baking soda, salt, ground cinnamon, and ground nutmeg until well combined. Pour this filling evenly into the pie crust.
- Make the crumble topping. In another large bowl, combine the all-purpose flour and dark brown sugar. Using a fork or your clean fingers, work the softened salted butter into the flour and sugar mixture until it forms crumbs that resemble damp sand. Sprinkle this crumble topping evenly over the molasses filling in the pie crust.
- Bake and serve. Lower the oven temperature from 400°F to 350°F. Bake the pie uncovered for 40 minutes, or until the center is set and the topping is golden and crumbly. Allow the pie to cool slightly before serving either warm or at room temperature.
Notes
- The molasses filling should be well combined with hot water to ensure a smooth texture.
- Use room temperature egg to get even mixing in the filling.
- Make sure the butter is softened before making the crumble topping for better texture.
- Allow the pie to cool slightly for cleaner slicing and better flavor melding.
- This pie pairs beautifully with a scoop of vanilla ice cream or whipped cream.
