Description
Shoofly Pie is a classic Pennsylvania Dutch dessert featuring a deep molasses filling topped with a crumbly, buttery topping, baked to perfection in a flaky pie crust. Warm and comforting, this pie pairs sweet and spicy flavors for a nostalgic treat.
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
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
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 ensure the pie doesn’t stick during baking.
- Line with the crust. Press the refrigerated 9-inch pie crust evenly into the prepared pie pan. Crimp the edges decoratively and set the crust-lined pan aside while you prepare the filling.
- Make the filling. In a large bowl, combine the molasses and boiling water, stirring until the molasses fully dissolves. Lightly beat the room temperature egg and stir it into the molasses mixture. Add baking soda, salt, ground cinnamon, and ground nutmeg to the mixture. Stir well to combine fully. Pour this filling evenly into the prepared pie crust.
- Make the crumble topping. In another large bowl, mix together the all-purpose flour and dark brown sugar. Using a fork or clean fingers, work the softened butter into the dry mixture until it becomes crumbly and resembles damp sand. Evenly sprinkle this crumbly topping over the molasses filling in the pie crust.
- Bake and serve. Reduce the oven temperature to 350°F (177°C). Bake the pie uncovered for about 40 minutes, or until the center filling is set and the topping is golden and crisp. Allow the pie to cool slightly, then serve warm or at room temperature for best flavor.
Notes
- Storage: Wrap leftover pie slices in plastic wrap or store them in an airtight container and refrigerate for up to one week.
- Reheat: Warm individual slices in the microwave for about fifteen seconds or allow them to come to room temperature for a couple of hours before serving.
- Freeze: Wrap the whole pie tightly with plastic wrap or foil and freeze for up to two months. Thaw in the refrigerator or at room temperature.
- Make ahead: Bake the pie up to one day in advance and keep it covered at room temperature; the texture of the filling improves as it settles.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 52 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
