Nothing is more PA Dutch than shoofly pie! A Pennsylvania Dutch favorite, this molasses-based pie with crumb topping is a wet bottom pie that packs tons of wonderful flavor!
SHOOFLY PIE
INGREDIENTS
1 Pie crust
Crumbs
1 cup all purpose flour
1/2 cup dark brown sugar
1/2 tsp baking powder
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 cup room temperature all shortening, lard, or salted butter
Liquid filling
1/2 cup dark brown sugar
1/2 cup unsulphured baking molasses
1 beaten egg, room temperature
1/2 teaspoon baking soda
1 1/2 teaspoons all purpose flour
1 teaspoon vanilla
1 cup boiling water
DIRECTIONS
Have a crust in 9 inch pie pan and crimp edges if/how desired and place ona foil lined cookie sheet to catch drips etc.
Place oven rack in center position in oven; pre-heat oven to 375 F degrees.
Crumbs
In a mixing bowl, place the 1 cup all purpose flour, 1/2 cup brown sugar, 1/2 teaspoon baking powder, 1/2 teaspoon cinnamon, and 1/8 teaspoon nutmeg; combine well with fork or spoon to eliminate lumps.
Add the 1/4 cup of butter and, using a fork, pastry blender, or your fingers, combine to make fairly fine crumbs.
Liquid filling
In another mixing bowl or 4 cup glass measuring cup, place the 1/2 cup brown sugar, 1/2 teaspoon baking soda, and 1 1/2 teaspoons all purpose flour listed for the liquid filling. Blend the dry ingredients together with a fork or spoon to help eliminate clumps.
Next, add the 1/2 cup unsulphured baking molasses, the beaten egg, and the 1 teaspoon vanilla to the dry mixture; blend together well, using a spoon or whisk making sure the dry ingredients are mixed in.
Add the 1 cup boiling water to the molasses mixture, SLOWLY streaming it in while stirring or whisking to avoid curdling the raw egg, Stir or whisk until well blended. The mixture will appear “foamy” at this point. Set aside.
Place pie pan with unbaked crust on a baking sheet;
Using your fingers or a spoon, sprinkle the entire bowl of crumbs evenly on top of the liquid filling in the crust; pay attention to getting some crumbs right up to the edge of the pie crust as well.
Place the tray with the filled crust carefully into the oven. Bake 375 F degrees about 35 to 40 minutes. Pie will “puff” while baking, but will firm up and settle some as it cools. Let cool completely.
Serve warm, room temperature, or chilled. Pie can be stored on the counter for 3 days and then refrigerate leftovers if any left! It doesn't usually last that long here!
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