Description
Shoofly Pie is a classic Pennsylvania Dutch dessert known for its rich molasses filling and a buttery crumb topping. This 9-inch pie combines the warm flavors of molasses, cinnamon, and nutmeg with a flaky pie crust and a sweet crumbly topping, making it 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
- 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, making sure it fits snugly against the sides. Crimp the edges decoratively and set the pan aside.
- Make the filling. In a large bowl, combine the molasses with boiling water, stirring until fully blended and the molasses is dissolved. Lightly beat the room temperature egg and stir it into the molasses mixture. Add the baking soda, salt, ground cinnamon, and ground nutmeg, mixing thoroughly. Pour the filling evenly into the pie crust.
- Make the crumble topping. In a separate large bowl, mix together the all-purpose flour and dark brown sugar. Add the softened butter and work it into the mixture using a fork or your clean fingers until the texture resembles damp sand, forming a crumbly topping. Sprinkle this crumble evenly 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. Remove from the oven and allow the pie to cool slightly. Serve warm or at room temperature for the best flavor and texture.
Notes
- Ensure the egg is at room temperature before mixing to prevent curdling in the hot molasses mixture.
- Do not cover the pie while baking to maintain a crisp crumble topping.
- Use dark brown sugar for a richer flavor in the crumble topping.
- Allow the pie to cool before slicing to help the filling set properly.
- This pie keeps well, covered at room temperature, for up to 2 days.
