Description
Shoofly Pie is a classic Pennsylvania Dutch dessert known for its rich, molasses-soaked crumb filling and flaky pie crust. This sweet and warmly spiced pie combines the deep flavors of molasses with cinnamon and nutmeg, delivering a comforting treat perfect for any occasion.
Ingredients
Scale
Pie Crust
- 1 (9-inch) refrigerated pie crust
Filling
- 1 cup molasses
- ¾ cup boiling water
- 1 egg, room temperature
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 2 cups all-purpose flour
- 1 cup dark brown sugar, packed
- ½ cup (1 stick) salted butter, softened
- ½ teaspoon salt
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). Unroll the refrigerated pie crust and fit it into a 9-inch pie dish, gently pressing it into place. Set aside while preparing the filling.
- Mix molasses and water: In a large bowl, combine 1 cup of molasses with ¾ cup boiling water. Stir until well blended to dissolve the molasses into the water thoroughly.
- Add leavening and spices: Beat 1 egg in a separate bowl, then add it to the molasses mixture along with 1 teaspoon baking soda, 2 teaspoons ground cinnamon, and ½ teaspoon ground nutmeg. Stir until everything is well incorporated.
- Create crumb topping: In another bowl, combine 2 cups all-purpose flour, 1 cup packed dark brown sugar, ½ cup softened salted butter, and ½ teaspoon salt. Use your fingers or a pastry cutter to blend the mixture until it forms large crumbs but is evenly combined.
- Assemble the pie: Pour the molasses mixture into the prepared pie crust. Evenly sprinkle the crumb topping over the molasses filling, covering it completely.
- Bake the pie: Place the pie on the middle rack of the preheated oven and bake for about 50 to 60 minutes. The topping should be golden brown, and the filling should be bubbly around the edges.
- Cool and serve: Remove the pie from the oven and allow it to cool completely on a wire rack before slicing. This will let the custard-like filling set to the perfect consistency for serving.
Notes
- For a deep molasses flavor, use unsulfured blackstrap molasses if available.
- Ensure the egg is at room temperature to avoid curdling when mixed with hot liquid.
- Do not overmix the crumb topping; it should remain crumbly to provide the signature texture.
- This pie is traditionally served at room temperature or slightly warmed, often with a dollop of whipped cream.
- Use a glass or ceramic pie dish for best even baking results.
Keywords: Shoofly Pie, molasses pie, Pennsylvania Dutch dessert, crumb pie, traditional American dessert