Description
Shoofly pie is a rich, sweet dessert with a gooey molasses filling and a crisp, crumbly topping. A beloved Pennsylvania Dutch classic, this pie combines humble ingredients to create a nostalgic treat perfect for any occasion.
Ingredients
For the Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon white sugar
- 1/2 cup cold unsalted butter, cubed
- 3–4 tablespoons cold water
For the Crumb Topping:
- 1 1/2 cups all-purpose flour
- 1/2 cup packed dark brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 1/2 cup cold unsalted butter, cubed
For the Filling:
- 3/4 cup molasses
- 3/4 cup hot water
- 1/2 teaspoon baking soda
Instructions
- Make the Pie Crust
- Combine the flour, salt, and sugar in a food processor. Add cold butter and pulse until the mixture resembles coarse crumbs.
- Gradually add cold water, one tablespoon at a time, until the dough comes together.
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- Roll out the chilled dough on a floured surface into a 12-inch circle. Transfer to a pie pan, trim excess dough, and crimp the edges. Refrigerate for 30 minutes.
- Prepare the Crumb Topping
- Mix flour, brown sugar, cinnamon, nutmeg, and salt in a medium bowl.
- Add cold butter and use your fingers or a pastry cutter to combine until the mixture is crumbly. Set aside.
- Make the Filling
- In a bowl, mix molasses, hot water, and baking soda until smooth.
- Stir in one-third of the prepared crumb topping to slightly thicken the filling.
- Assemble the Pie
- Preheat the oven to 450°F (232°C).
- Pour the molasses filling into the prepared pie crust.
- Evenly sprinkle the remaining crumb topping over the filling.
- Bake the Pie
- Bake at 450°F for 15 minutes to set the crust.
- Reduce the oven temperature to 350°F (175°C) and bake for an additional 25 minutes, or until the filling is set but slightly jiggly in the center.
- Cool and Serve
- Let the pie cool completely to allow the filling to firm up.
- Serve with whipped cream or vanilla ice cream for an indulgent touch.
Notes
- For a “wet-bottom” shoofly pie, stir less crumb topping into the filling.
- Use high-quality molasses for a rich, authentic flavor.
- Ensure all ingredients for the crust are cold to achieve a flaky texture.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Pennsylvania Dutch