Shoofly Pie

Shoofly Pie (Pennsylvania Dutch)

A molasses-based crumb pie from the Pennsylvania Dutch country, with a gooey, almost custard-like bottom layer under a tender, buttery streusel top. Traditionally served at breakfast with strong coffee.

Prep

20 min

Cook

45 min

Total

65 min

Serves

8

Difficulty

Easy

Recipe ingredients

• •1 single crust (9-inch) unbaked pie shell, partially blind-baked 10 minutes for a crisper base, optional
• •240 g (2 cups) all-purpose flour
• •110 g (1 cup) light brown sugar, firmly packed
• •30 g (¼ cup) unsalted butter, cold, for the crumb
• •60 g (4 tbsp) unsalted butter, melted, for the crumb
• •1 g (¼ tsp) fine salt
• •1 g (¼ tsp) ground ginger, optional, traditional in some recipes
• •240 ml (1 cup) hot water
• •60 g (⅓ cup) light molasses, not blackstrap, which is too bitter; dark corn syrup is the accepted home substitute
• •50 g (¼ cup) granulated sugar
• •5 g (1 tsp) baking soda
• •1 large egg, lightly beaten, optional, for a slightly more custardy filling

Steps

1. 1 Heat the oven to 200°C / 400°F. If you prefer a less soggy bottom crust, line the raw pie shell with parchment and pie weights and blind-bake 10 minutes; remove weights and bake 3 minutes more, then lower the oven to 175°C / 350°F.
2. 2 Make the crumb topping: in a bowl, whisk the flour, brown sugar, salt, and ginger (if using). Cut in the cold butter with your fingertips or a pastry cutter until the mixture looks like coarse meal, then stir in the melted butter until evenly moistened. The mixture should hold together when squeezed but still break into distinct crumbs.
3. 3 Make the syrup: in a separate bowl, whisk the baking soda into the hot water until dissolved, then stir in the molasses, granulated sugar, and the beaten egg if using. The mixture will foam and lighten slightly.
4. 4 Assemble: scatter roughly half of the crumb mixture evenly over the pie shell. Pour the molasses syrup slowly and evenly over the crumbs, allowing it to soak in. Top with the remaining crumb mixture, gently pressing so the crumbs just touch the wet layer but do not sink.
5. 5 Bake on a sheet pan to catch drips at 175°C / 350°F for 35 to 45 minutes. The pie is done when the top crumbs are set and lightly browned and the center, when gently shaken, jiggles only slightly like soft set custard. If the top browns too quickly, tent loosely with foil.
6. 6 Cool completely on a rack, at least 3 hours, so the filling sets. The pie will firm up as it stands. Serve at room temperature. Refrigerate leftovers up to 3 days; bring back to room temperature before serving.