A traditional Amish and Pennsylvania Dutch dessert, shoofly pie is incredibly unique! It has a distinct molasses flavour with a gooey filling and crumb topping.
Prep: 20 minutes
Cook: 40 minutes
Total: 1 hour
Servings: 10 servings
Ingredients
▢1 9” pie crust, unbaked
▢1 ½ cups (190 g) all-purpose flour
▢⅔ cup (133 g) dark brown sugar, firmly packed
▢1 teaspoon ground cinnamon
▢¼ teaspoon ground nutmeg
▢¼ teaspoon table salt
▢6 Tablespoons (85 g) unsalted butter, cold, cut into 6 pieces
▢¾ cup (175 ml) hot water
▢½ teaspoon baking soda
▢¾ cup (175 ml) un-sulphured molasses, (do not use blackstrap molasses)
▢1 large egg yolk, lightly beaten, room temperature preferred
▢1 teaspoon vanilla extract, (optional)
Instructions
Step1
Preheat oven to 425F (220C). Roll out pie crust and arrange in a “9” pie plate, fluting, crimping, or folding the edges. Pierce the bottom all over with a fork and place in the refrigerator to chill while you prepare your filling.1 9” pie crust
Step2
In the basin of a food processor (see note if you don’t have one), combine flour, brown sugar, cinnamon, nutmeg, and salt. Pulse briefly to combine.1 ½ cups (190 g) all-purpose flour,⅔ cup (133 g) dark brown sugar,1 teaspoon ground cinnamon,¼ teaspoon ground nutmeg,¼ teaspoon table salt
Step3
Scatter butter evenly over the flour mixture and pulse again until mixture resembles coarse crumbs. Set aside.6 Tablespoons (85 g) unsalted butter
Step4
In a separate bowl, stir together hot water and baking soda until baking soda is dissolved. Add molasses and whisk until completely combined.¾ cup (175 ml) hot water,½ teaspoon baking soda,¾ cup (175 ml) un-sulphured molasses
Step5
Add egg yolk and vanilla (if using) and whisk to combine.1 large egg yolk,1 teaspoon vanilla extract
Step6
Retrieve the pie crust from the refrigerator and pour half of the molasses mixture into your prepared pie crust. Top with half of the crumb mixture, then top with the rest of the molasses mixture, and finally top evenly with remaining crumbs (everything will seem very liquid and the ingredients won’t hold neat layers!).
Step7
Place the pie on a baking tray and bake for 15 minutes. Once 15 minutes has passed, reduce oven temperature to 350F (175C) and continue to bake for another 22-28 minutes until pie is set, centre may still seem a little jiggly but should spring back to the touch.
Step8
Allow pie to cool completely before slicing and serving. It’s excellent topped with a dollop of whipped cream or vanilla ice cream!
Notes
How to make without a food processor:
You can make this recipe without a food processor, it’s just a bit more work.
To do this, whisk together the flour, sugar, cinnamon, nutmeg, and salt, then either grate the butter into the flour mixture or cut it into cubes and use a pastry cutter to cut it into the dry ingredients. The mixture will be very dry, cut until the butter pieces are very small!
Storing
Cover tightly and store at room temperature for up to 3 days, or in the refrigerator for up to 5 days. I recommend warming slightly before serving, that’s my favourite way to enjoy it!
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 455 | |
| % Daily Value * | |
| Total Fat 13g | 16% |
| Saturated Fat 3g | 13% |
| Cholesterol 23mg | 8% |
| Sodium 253mg | 11% |
| Total Carbohydrate 83g | 30% |
| Dietary Fiber 1g | 3% |
| Total Sugars 50g | |
| Protein 4g | 8% |
| Calcium 118mg | 9% |
| Iron 4mg | 21% |
| Potassium 688mg | 15% |