Description
Shoofly Pie is a classic Pennsylvania Dutch dessert known for its rich molasses filling topped with a crumbly, buttery streusel. This easy-to-make pie combines the deep flavor of molasses with warm spices and a tender crust, perfect for serving warm or at room temperature.
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: Press the refrigerated pie crust evenly into the prepared pie pan. Crimp the edges decoratively and set the pan aside.
- Make the filling: In a large bowl, mix the molasses with boiling water until fully combined and the molasses dissolves into the water. Lightly beat the room temperature egg and add it to the molasses mixture. Stir in the baking soda, salt, ground cinnamon, and nutmeg until everything is well incorporated. Pour this filling evenly into the prepared pie crust.
- Make the crumble topping: In a separate large bowl, combine the all-purpose flour and packed dark brown sugar. Add the softened butter and use a fork or your clean fingers to work it into the dry ingredients until the mixture becomes crumbly and resembles damp sand. Sprinkle the crumble topping evenly over the entire surface of the filling in the pie crust.
- Bake and serve: Reduce oven temperature to 350°F (177°C). Bake the pie uncovered for about 40 minutes or until the center is set and the topping is golden brown. Let the pie cool slightly; serve warm or at room temperature for best flavor.
Notes
- Use a deep-dish pie pan for best results as the filling is quite liquid before baking.
- Allow the egg to come to room temperature before mixing to ensure even incorporation.
- The molasses filling will be runny before baking but firms up as it cooks.
- For a stronger spice flavor, you can increase cinnamon and nutmeg slightly according to taste.
- Leftovers can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
