Description
Shoofly Pie is a classic Pennsylvania Dutch dessert featuring a rich molasses filling nestled in a flaky pie crust, topped with a sweet, crumbly brown sugar and butter topping. This nostalgic pie offers a comforting blend of warm spices like cinnamon and nutmeg, delivering a deep, caramelized flavor that’s perfect for any season.
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
- 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 your oven to 400°F (204°C) and spray a 9-inch deep dish pie pan with nonstick spray to prevent sticking.
- Line with the crust: Press the refrigerated pie crust evenly into the prepared pie pan, ensuring it covers the bottom and sides. Crimp the edges decoratively before setting it aside.
- Make the filling: In a large bowl, combine the molasses and boiling water, stirring until the molasses dissolves completely. Lightly beat the egg separately, then add it to the molasses mixture. Stir in baking soda, salt, ground cinnamon, and ground nutmeg until all ingredients are well incorporated. Pour this filling mixture into the pie crust evenly.
- Make the crumble topping: In another large bowl, mix together the flour and dark brown sugar. Using a fork or clean fingers, work the softened butter into the mixture until it resembles damp sand or crumbs. Evenly sprinkle this crumble topping over the molasses filling in the pie crust.
- Bake and serve: Reduce the oven temperature to 350°F (177°C) and bake the pie uncovered for about 40 minutes or until the center is set and the topping is golden brown. Allow the pie to cool slightly, then serve warm or at room temperature.
Notes
- Make sure the egg is at room temperature to help it blend smoothly with the filling.
- Use dark molasses for a richer and deeper flavor characteristic of traditional Shoofly Pie.
- Allow the pie to cool before slicing to ensure the filling sets properly.
- Store any leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days.
- This pie pairs wonderfully with a cup of coffee or a scoop of vanilla ice cream.
