Shoofly Pie Recipe

Introduction

Shoofly Pie is a classic Pennsylvania Dutch dessert known for its rich molasses filling and crumbly topping. This sweet, spiced pie offers a delightful balance of gooey texture and crisp crumb, perfect for a comforting treat any time of the year.

Ingredients

• 1 ½ cups all-purpose flour
• ¾ cup packed brown sugar
• ½ cup shortening (or cold butter, cubed)
• ¼ teaspoon salt
• 1 cup dark molasses
• 1 cup hot water
• 1 teaspoon baking soda
• 1 large egg, lightly beaten
• 1 unbaked 9-inch pie crust

Instructions

1. Step 1: In a medium bowl, combine the flour, brown sugar, shortening (or butter), and salt. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Set this crumb mixture aside.
2. Step 2: In a separate bowl, stir together the molasses and hot water until fully combined.
3. Step 3: Dissolve the baking soda in 1 tablespoon of hot water, then add it to the molasses mixture and stir well.
4. Step 4: Whisk the lightly beaten egg into the molasses mixture until smooth and fully incorporated.
5. Step 5: Pour half of the molasses filling into the unbaked pie crust.
6. Step 6: Evenly sprinkle half of the crumb mixture over the molasses filling.
7. Step 7: Repeat the layers by pouring the remaining molasses mixture over the crumbs, then topping with the remaining crumb mixture.
8. Step 8: Bake the pie at 350°F (175°C) for 45 to 55 minutes, or until the filling is set and the crumb topping is golden brown. To prevent the crust edges from over-browning, cover them with foil halfway through baking if necessary.
9. Step 9: Allow the pie to cool completely on a wire rack before slicing and serving to ensure the filling firms up properly.

Tips & Variations

• For richer flavor, replace shortening with cold unsalted butter, which adds a lovely buttery aroma to the crumbs.
• Try adding a pinch of cinnamon or ginger to the crumb mixture for a warm spice twist.
• Use a glass pie dish to monitor browning, making it easier to protect crust edges as needed.

Storage

Store leftover Shoofly Pie covered at room temperature for up to two days or refrigerate for up to a week. To reheat, warm slices gently in the microwave for 20-30 seconds or in a low oven until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is shoofly pie traditionally made of?

Shoofly pie traditionally features a molasses-based filling with a crumbly streusel topping and a flaky pie crust. The molasses gives it a distinct deep, caramel-like flavor.

Can I use a store-bought pie crust?

Yes, using a store-bought unbaked pie crust is perfectly fine and saves time. Just ensure it’s fully unbaked before adding the filling and crumbs.

Shoofly Pie Recipe

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4.9 from 96 reviews

• Author: anna
• Total Time: 1 hour 10 minutes
• Yield: 1 9-inch pie (8 slices) 1x

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Description

Shoofly Pie is a classic Pennsylvania Dutch dessert featuring a rich molasses filling topped with a buttery crumb crust. This sweet and slightly tangy pie offers a nostalgic taste of traditional American baking, made with simple pantry ingredients and baked to golden perfection.

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Ingredients

Scale 1x2x3x

For the Crumbs:

• 1 ½ cups all-purpose flour
• ¾ cup packed brown sugar
• ½ cup shortening (or cold butter, cubed)
• ¼ teaspoon salt

For the Filling:

• 1 cup dark molasses
• 1 cup hot water
• 1 teaspoon baking soda
• 1 large egg, lightly beaten
• 1 unbaked 9-inch pie crust

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Instructions

1. Prepare the crumb topping: In a medium bowl, combine the all-purpose flour, packed brown sugar, shortening or cold cubed butter, and salt. Mix until the texture resembles coarse crumbs. Set this mixture aside for later layering.
2. Combine molasses and water: In a separate bowl, stir together the dark molasses and hot water thoroughly until well combined, creating a smooth molasses mixture.
3. Dissolve baking soda: Add 1 tablespoon of hot water to the baking soda and stir until fully dissolved. Then incorporate this mixture into the molasses blend, which will cause slight bubbling as it activates.
4. Add the egg: Whisk the lightly beaten egg into the molasses mixture until fully incorporated. This will help to thicken and bind the filling.
5. Assemble the pie – first layers: Pour half of the molasses filling into the unbaked 9-inch pie crust, spreading it evenly. Then sprinkle half of the prepared crumb mixture evenly over the filling.
6. Assemble the pie – second layers: Repeat the process by pouring the remaining molasses mixture over the crumb layer, and then top with the remaining crumb mixture to finish the topping.
7. Bake the pie: Preheat the oven to 350°F (175°C). Place the assembled pie on the middle rack and bake for 45 to 55 minutes, or until the filling is set and the crumb topping is golden brown. If the crust edges start to brown too quickly, cover them with foil to prevent burning.
8. Cool before serving: Remove the pie from the oven and allow it to cool completely on a wire rack. This ensures the filling sets properly and makes slicing easier.

Notes

• You can substitute shortening with cold butter cubed for a richer flavor in the crumb topping.
• Cover the edges of the pie crust with foil partway through baking if they brown too fast to avoid burning.
• Ensure the pie cools fully before serving for best texture and sliceability.
• This pie pairs well with whipped cream or vanilla ice cream for added indulgence.
• Dark molasses is preferred for a deep, robust flavor; light molasses will yield a milder taste.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Shoofly Pie, molasses pie, Pennsylvania Dutch dessert, crumb topping pie, classic American pie