Description
A taste of Pennsylvania Dutch tradition! Warm spices and molasses meet a buttery crumble in a flaky crust.
Ingredients
Units
Scale
- 1 1/2 cups (355 ml) all-purpose flour
- 1/4 teaspoon grated nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- 1 cups (237 ml) light brown sugar, packed
- 1/4 cup (60 ml) butter, cubed and cold
- 1/2 teaspoon baking soda
- 3/4 cups (178 ml) boiling water
- 1/2 cups (118 ml) unsulfured molasses
- 1 large egg yolk, well beaten
- Single Pie Crust
Instructions
- Preheat oven to 400°F (204°C). Fit pie crust into dish, crimping edges.
- For the Crumbs: Combine flour, spices, salt, and brown sugar in a mixing bowl. Cut in cold butter until mixture resembles coarse crumbs. Set aside.
- For the Filling: Dissolve baking soda in boiling water. Stir in molasses and beaten egg yolk until well combined.
- Layer the Pie: Pour a layer of molasses mixture into pie crust. Sprinkle a layer of crumbs on top. Repeat, ending with a crumb layer.
- Bake at 400°F (204°C) for 10 minutes. Reduce heat to 350°F (177°C) and bake for 20 minutes, or until set and slightly jiggly in the center.
- Cool and Serve: Let pie cool to room temperature before slicing. Serve with whipped cream or ice cream, if desired.
Notes
- For a richer flavor, use dark brown sugar instead of light brown sugar.
- To prevent a soggy bottom, pre-bake the pie crust for 10 minutes before adding the filling.
- Leftover shoofly pie can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Pennsylvania Dutch
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30
- Sodium: 100
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Carbohydrates: 50
- Fiber: 2
- Protein: 3
- Cholesterol: 30