A traditional Amish and Pennsylvania Dutch dessert, shoofly pie is incredibly unique! It has a distinct molasses flavor with a gooey filling and crumb topping. My version has a secret ingredient that makes it taste incredible!
Print the Recipe: https://sugarspunrun.com/penn-dutch-shoofly-pie-recipe/
Ingredients
1 9” pie crust, unbaked: https://sugarspunrun.com/easy-pie-crust-recipe/
1 ½ cups all-purpose flour (190g)
⅔ cup dark brown sugar, firmly packed (133g)
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon table salt
6 Tablespoons unsalted butter, cold, cut into 6 pieces (85g)
¾ cup hot water (175ml)
½ teaspoon baking soda
¾ cup unsulphured molasses (do not use blackstrap molasses) (175ml)
1 large egg yolk, lightly beaten, room temperature preferred
1 teaspoon vanilla extract (optional)
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Instructions
00:00 Introduction
00:25 Preheat oven to 425F (220C). Roll out pie crust and arrange in a 9” pie plate, fluting, crimping, or folding the edges. Pierce the bottom all over with a fork and place in the refrigerator to chill while you prepare your filling.
01:37 In the basin of a food processor (see note if you don’t have one), combine flour, brown sugar, cinnamon, nutmeg, and salt. Pulse briefly to combine.
02:25 Scatter butter evenly over the flour mixture and pulse again until mixture resembles coarse crumbs. Set aside.
03:23 In a separate bowl, stir together hot water and baking soda until baking soda is dissolved. Add molasses and whisk until completely combined.
04:35 Add egg yolk and vanilla (if using) and whisk to combine.
05:30 Retrieve the pie crust from the refrigerator and pour half of the molasses mixture into your prepared pie crust. Top with half of the crumb mixture, then top with the rest of the molasses mixture, and finally top evenly with remaining crumbs (everything will seem very liquidy and the ingredients won’t hold neat layers!).
06:52 Place the pie on a baking tray and bake for 15 minutes. Once 15 minutes has passed, reduce oven temperature to 350F (175C) and continue to bake for another 22-28 minutes until pie is set, center may still seem a little jiggly but should spring back to the touch.
07:23 Allow pie to cool completely before slicing and serving. It’s excellent topped with a dollop of whipped cream or vanilla ice cream!
Notes
How to make without a food processor:
You can make this recipe without a food processor, it’s just a bit more work.
To do this, whisk together the flour, sugar, cinnamon, nutmeg, and salt, then either grate the butter into the flour mixture or cut it into cubes and use a pastry cutter to cut it into the dry ingredients. The mixture will be very dry, cut until the butter pieces are very small!
Storing
Cover tightly and store at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
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Дата на публикация: 28 октомври, 2025
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