Description
Shoofly Pie is a classic Pennsylvania Dutch dessert featuring a rich molasses filling nestled in a flaky buttery crust, topped with a sweet cinnamon-spiced crumb topping. This pie combines the deep, robust flavors of molasses with a tender crust and a crunchy topping, perfect for autumn gatherings or a comforting treat any time of the year.
Ingredients
Scale
Pie Crust
- 1 ½ cups all-purpose flour
- ¼ teaspoon salt
- ½ cup unsalted butter, cold and cut into small pieces
- ¼ cup cold water
Molasses Filling
- 1 cup molasses
- 1 cup hot water
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 1 large egg, beaten
Crumb Topping
- ¾ cup all-purpose flour
- ½ cup brown sugar, packed
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup unsalted butter, cold and cut into small pieces
Instructions
- Prepare the Crust: In a medium bowl, combine the flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add the cold water, stirring just until the dough begins to come together. Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
- Make the Filling: In a large bowl, whisk together the molasses, hot water, baking soda, vanilla, cinnamon, ginger, and beaten egg. Stir until the mixture is well combined and smooth.
- Make the Crumb Topping: In a separate bowl, mix the flour, brown sugar, cinnamon, and salt. Cut in the cold butter until the mixture forms coarse crumbs, using a pastry cutter or your fingers.
- Assemble the Pie: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled pie dough to fit a 9-inch pie pan. Transfer the dough to the pie pan, trimming any excess and crimping the edges. Pour the molasses filling into the prepared crust. Sprinkle the crumb topping evenly over the filling.
- Bake the Pie: Bake the pie for 30-40 minutes, or until the crust is golden brown and the filling is set. The topping should be lightly browned.
- Cool and Serve: Allow the pie to cool completely before slicing and serving to let the filling set properly and flavors meld.
Notes
- Ensure the butter is very cold when making the crust and topping to achieve a tender, flaky texture.
- Molasses has a strong flavor; adjust spices to taste for a milder or spicier pie.
- Letting the pie cool completely before slicing helps the filling to firm up and slice cleanly.
- Can be served warm with a scoop of vanilla ice cream or whipped cream for extra indulgence.
