Description
Shoofly Pie is a classic Pennsylvania Dutch dessert featuring a rich molasses filling topped with a sweet, crumbly topping. This beloved pie combines the deep flavors of molasses and warm spices with a tender homemade pie crust, making it a cozy 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). Spray a 9-inch deep dish pie pan with nonstick cooking spray to prevent sticking.
- Line with the crust: Press the refrigerated pie crust evenly into the prepared pie pan, making sure it covers the bottom and sides properly. Crimp the edges decoratively to secure the crust and set the pan aside.
- Make the filling: In a large bowl, combine the molasses and boiling water, stirring until the molasses dissolves completely. Lightly beat the egg and mix it into the molasses mixture. Stir in baking soda, salt, ground cinnamon, and ground nutmeg until well incorporated. Pour this filling mixture into the prepared pie crust evenly.
- Make the crumble topping: In another large bowl, combine all-purpose flour and dark brown sugar. Add the softened salted butter and use a fork or your fingers to work the butter into the dry ingredients 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: Lower your oven temperature to 350°F (177°C). Bake the pie uncovered for approximately 40 minutes, or until the center is set and the topping is golden and crisp. Allow the pie to cool slightly before serving. Enjoy warm or at room temperature for the best flavor and texture.
Notes
- Use room temperature egg to ensure even mixing in the filling.
- Be sure the molasses dissolves completely in the boiling water for a smooth filling.
- The crumble topping should be crumbly but moist enough to hold together on top of the pie.
- If you prefer a less sweet pie, reduce the brown sugar slightly in the crumble topping.
- This pie is best served within a day or two for optimal freshness.
- Make sure to use a refrigerated pie crust to save preparation time.
