Shoofly Pie is a soft, open-faced molasses pie that has long-standing roots in Pennsylvania Dutch cuisine. I read that a version of Shoofly Pie was made in 1876 to celebrate the 100th anniversary of the signing of the Declaration of Independence.
The end result isn’t particularly attractive visually, but it tastes incredible. Fall baking spices such as allspice, nutmeg, ground cloves, and cinnamon combine with the deep flavors of molasses to make this an ideal cold-weather dessert.
Shoofly Pie
Shoofly Pie is a soft, open-faced molasses pie that has long-standing roots in Pennsylvania Dutch cuisine. I read that a version of Shoofly Pie was made in 1876 to celebrate the 100th anniversary of the signing of the Declaration of Independence. The end result isn’t particularly attractive visually, but it tastes incredible. Fall baking spices such as allspice, nutmeg, ground cloves, and cinnamon combine with the deep flavors of molasses to make this an ideal cold-weather dessert.
Ingredients
- 8 Tbsp cold salted butter, (cut into small cubes)
- 1.5 cups all-purpose flour
- ½ cup packed dark brown sugar
- 1 Tbsp white granulated sugar
- ½ tsp allspice
- ½ tsp nutmeg
- ½ tsp ground clove
- ½ tsp cinnamon
- ¼ tsp kosher salt
- 1 frozen (or homemade) pie crust
- ¾ cup water
- ¾ cup molasses
- ½ tsp vanilla extract
- 1 tsp baking powder
- ¾ tsp baking soda
Instructions
- Preheat oven to 435F.
- Begin by preparing the streusel-style topping that will be arranged on top of the water, molasses, baking soda, and vanilla extract mixture.
- To make the streusel-style crumb topping, add the cold salted butter cubes, all-purpose flour, dark brown sugar, white granulated sugar, allspice, nutmeg, ground clove, cinnamon, and kosher salt to a large mixing bowl.
- Use a large fork or your hands to press the cold cubes of butter into the mixture of flour, sugar, and spices.
- Continue to combine the butter and dry ingredients until you have created an evenly distributed mixture of the crumble topping.
- Add the prepared pie crust to a deep pie baking dish and set aside.
- Bring ¾ cup of water to a boil on the stove.
- Combine the ¾ cup boiling water with the ¾ molasses and the ½ tsp vanilla extract.
- Stir in the baking powder and baking soda into the molasses and water mixture, and immediately pour the contents into the pie dish, on top of the prepared pie crust.
- *Note, when you combine the boiling water and molasses with the baking soda and baking powder, the mixture will increase in volume dramatically.
- Quickly top the molasses and water mixture with an even layer of the crumb topping you prepared earlier.
- Bake Shoofly Pie at 435F for 15 minutes.
- Reduce heat to 350F, and bake for an additional 22-25 minutes.
- Allow pie to cool for at least 20 minutes before serving.
Notes
This pie still tastes wonderful a few days after it is baked.
There are other versions of this pie that incorporate eggs, which would be fun to try as well.
There are other versions of this pie that incorporate eggs, which would be fun to try as well.