Description
Shoofly Pie is a traditional Pennsylvania Dutch dessert featuring a rich molasses filling topped with a buttery crumbly topping, baked to perfection in a flaky pie crust. This sweet and spiced pie offers deep flavors of molasses, cinnamon, and nutmeg, making it a cozy treat perfect for any season.
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 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: Gently press the refrigerated pie crust evenly into the pie pan, making sure it covers the sides. Crimp the edges decoratively and set aside.
- Make the filling: In a large bowl, stir the molasses into the boiling water until fully combined. Lightly beat the room temperature egg, then add it to the molasses mixture. Stir in baking soda, salt, ground cinnamon, and ground nutmeg until the filling is well mixed. Pour this filling evenly into the prepared pie crust.
- Make the crumble topping: In another large bowl, combine the all-purpose flour and dark brown sugar. Using a fork or your fingers, cut in the softened salted butter until the mixture becomes crumbly and resembles damp sand. 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 40 minutes, or until the center is set and the topping is golden brown. Let the pie cool slightly before serving warm or at room temperature.
Notes
- To ensure even baking, avoid placing the pie on the bottom rack of the oven where it can burn.
- Room temperature egg helps the filling blend smoothly without cooking prematurely.
- Use dark molasses for the traditional deep flavor, but blackstrap molasses will produce a stronger taste.
- The crumble topping can be made ahead and refrigerated until ready to use.
- Leftover pie stores well covered in the refrigerator for up to 3 days.
- For a nuttier twist, sprinkle chopped pecans over the crumble topping before baking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
