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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Add the egg: Whisk the lightly beaten egg into the molasses mixture until fully incorporated. This will help to thicken and bind the filling.
- 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.
- 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.
- 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.
- 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
