Shoofly Pie with Molasses and Crumble Topping Recipe
Shoofly Pie is a classic Pennsylvania Dutch dessert featuring a rich molasses filling topped with a buttery, crunchy crumble. This comforting pie combines warm spices like cinnamon and nutmeg with a deep, sweet molasses base and a crisp topping made from brown sugar and butter, all nestled in a flaky pie crust. Perfect served warm or at room temperature, it’s a nostalgic treat ideal for cozy gatherings and holiday tables.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Pennsylvania Dutch
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
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
Crumble Topping
- 2 cups all-purpose flour
- 1 cup dark brown sugar, packed
- ½ cup (1 stick) salted butter, softened
Instructions
- Prepare the Pie Pan and Crust: Preheat your oven to 400°F (204°C) and spray a 9-inch deep dish pie pan with nonstick spray to prevent sticking. Press the refrigerated pie crust evenly into the prepared pan, then crimp the edges decoratively. Set aside while you prepare the filling.
- Make the Molasses Filling: In a large bowl, combine 1 cup molasses and ¾ cup boiling water, stirring until the molasses dissolves completely. Lightly beat 1 room temperature egg and stir it into the molasses mixture. Add 1 teaspoon baking soda, ½ teaspoon salt, 2 teaspoons ground cinnamon, and ½ teaspoon ground nutmeg. Mix thoroughly until well combined.
- Fill the Pie Crust: Pour the prepared molasses filling evenly into the pie crust, ensuring an even layer for consistent baking.
- Prepare the Crumble Topping: In another large bowl, combine 2 cups all-purpose flour and 1 cup packed dark brown sugar. Use a fork or your fingers to work ½ cup softened salted butter into the dry ingredients until the mixture becomes crumbly and resembles damp sand.
- Top and Bake the Pie: Sprinkle the crumble topping evenly over the molasses filling. Reduce oven temperature to 350°F (177°C). Bake the pie uncovered for approximately 40 minutes, or until the center filling sets and the topping is golden and crisp.
- Cool and Serve: Allow the pie to cool slightly after baking. Serve warm or at room temperature for the best flavor experience.
Notes
- Using room temperature egg helps it incorporate smoothly into the filling mixture.
- Ensure the molasses dissolves fully in boiling water to avoid grainy texture.
- The crumble topping should be evenly distributed to provide a balance of textures.
- Allow the pie to cool before slicing to let filling set for cleaner slices.
- Store leftovers covered in the refrigerator for up to 3 days; reheat gently before serving.
Keywords: Shoofly Pie, Molasses Pie, Pennsylvania Dutch Dessert, Crumble Topping, Classic Pie, Molasses Recipe