Description
This Shoofly Pie with Molasses and Crumble Topping is a classic Pennsylvania Dutch dessert featuring a rich molasses filling topped with a buttery, crunchy crumble. Baked to golden perfection in a flaky pie crust, this traditional pie offers warm spices like cinnamon and nutmeg, making it a comforting treat perfect for any occasion.
Ingredients
Scale
Pie Crust
- 1 (9-inch) refrigerated pie crust
Molasses 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 your pie dish: Preheat your oven to 400°F (204°C) and coat a 9-inch deep dish pie pan with nonstick spray to prevent the pie from sticking during baking.
- Line the pie crust: Press the refrigerated 9-inch pie crust evenly into the prepared pie pan, making sure it fits snugly. Crimp the edges decoratively to create a nice border, then set it aside while you prepare the filling.
- Make the molasses filling: In a large bowl, pour the molasses into the boiling water and stir until completely dissolved. Lightly beat the room temperature egg, then stir it into the molasses mixture. Add the baking soda, salt, ground cinnamon, and ground nutmeg, mixing thoroughly to combine all the ingredients evenly. Pour this filling mixture evenly into the prepared pie crust.
- Prepare the crumble topping: In a separate large bowl, combine the all-purpose flour and dark brown sugar. Using a fork or your clean fingers, work the softened butter into the dry mixture until it forms a crumbly texture resembling damp sand. Evenly sprinkle this crumble topping over the molasses filling in the pie crust, ensuring the surface is well covered.
- Bake the pie: Lower the oven temperature to 350°F (177°C). Place the pie uncovered in the oven and bake for about 40 minutes, or until the filling is set in the center and the crumble topping turns golden and crisp.
- Cool and serve: Remove the pie from the oven and allow it to cool slightly. Serve warm or at room temperature to enjoy the best flavors and texture of this classic dessert.
Notes
- Using a refrigerated pie crust saves time, but a homemade flaky crust can enhance flavor.
- Make sure the egg is at room temperature to blend smoothly into the hot molasses mixture without curdling.
- Keep an eye on the crumble topping during baking to prevent over-browning.
- Leftovers can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Serve with a dollop of whipped cream or vanilla ice cream for an extra indulgent treat.
