Shoofly Pie 2
Submitted by verkev
Classic Pennsylvania Dutch shoofly pie with a rich molasses filling and buttery brown sugar crumb topping. This old-fashioned molasses pie recipe bakes up with a gooey bottom and crumbly top that’ll have you reaching for seconds.
YIELD
9 inpiePREP
20 minCOOK
40 minREADY
60 minStraight from the heart of Pennsylvania Dutch country, this shoofly pie is the kind of recipe that’s been passed down through generations for good reason.
The name comes from the flies you’d have to “shoo” away from the sticky-sweet molasses filling cooling on the windowsill. That rich, dark molasses pairs with a sandy brown sugar crumb topping to create two layers of pure comfort.
This version leans toward the “wet bottom” style, where the gooey molasses layer stays soft and syrupy beneath that crumbly cap. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream, and you’ve got yourself a slice of Amish country heritage.
Kitchen Tips
- Pre-bake the pie shell for about 5 minutes before adding the filling to prevent a soggy bottom crust
- Use full-flavor dark molasses (not blackstrap) for the best balance of sweetness and depth
- The pie is done when the center barely jiggles. It will firm up as it cools
- Rub the crumb topping between your fingers until it resembles coarse sand with no large butter chunks
Ingredients
Directions
Combine the flour, brown sugar, and shorting in a bowl.
Cut with pastry blender or rub together until it forms fine crumbs.
While preparing the liquid, put unbaked pie shell in preheated oven at 350℉ (180℃) for about 5 minutes.
This prevents bottom from getting soggy.
To make the liquid, dissolve the soda in the boiling in a bowl.
Add the Molasses and salt and stir to blend well.
Pour the liquid mixture into the prebaked pie shell and add the topping mixture.
Bake in 400℉ (200℃) oven for 10 minutes.
Reduce the oven to 350℉ (180℃) and bake 30 minutes longer until the center does not move when it is shaken.
Serve warm with whipped cream or ice cream.
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