Description
Shoofly Pie is a classic Pennsylvania Dutch dessert featuring a rich molasses filling topped with a sweet, crumbly streusel. This pie combines the deep flavors of molasses with warm spices and a buttery, crunchy topping, all encased in a flaky pie crust. Perfectly baked to a golden finish, shoofly pie is a nostalgic treat that’s ideal 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 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 pie pan and crimp the edges neatly to form a border, then set it aside.
- Make the filling. In a large bowl, combine the molasses with the boiling water, stirring until the molasses dissolves completely. Lightly beat the egg and mix it into the molasses mixture. Add the baking soda, salt, cinnamon, and nutmeg, stirring well to combine. Pour this filling evenly into the prepared pie crust.
- Make the crumble topping. In another large bowl, mix together the flour and brown sugar. Work the softened butter into the mixture using a fork or clean fingers until it forms a crumbly texture resembling damp sand. Sprinkle this crumble mixture evenly over the molasses filling in the pie crust.
- Bake and serve. Reduce the oven temperature to 350°F. Bake the pie uncovered for 40 minutes, or until the center is set and the crumble topping is golden brown. Remove from the oven and allow it to cool slightly. Serve warm or at room temperature to enjoy.
Notes
- Ensure the egg is at room temperature to help the filling mix evenly.
- Do not cover the pie while baking; the crumble topping needs to stay crisp.
- For a deeper molasses flavor, use blackstrap molasses if preferred.
- Allow the pie to cool for easier slicing and better flavor development.
- Store leftovers covered at room temperature for up to two days or refrigerate for longer freshness.
