Description

Ever craved a dessert that’s rich, molasses-infused, and steeped in tradition? Shoofly Pie V is a classic Pennsylvania Dutch treat, featuring a gooey molasses filling layered with a buttery, crumbly topping in a flaky pie crust

Ingredients

Scale

For the Filling:

½ cup molasses: Provides the rich, sweet, and slightly bitter base.
1 teaspoon baking soda: Creates a foamy texture in the filling.
1 cup boiling water: Thins the molasses for a pourable consistency.
1 pinch salt: Balances the sweetness.

For the Crumb Topping:

1 ½ cups all-purpose flour: Forms the structure of the crumbly topping.
1 cup brown sugar: Adds sweetness and a caramel-like flavor.
¾ cup butter: Creates a rich, crumbly texture.
½ teaspoon ground cinnamon: Adds warm, spicy notes.

For the Crust:

1 (9-inch) unbaked pie crust: Provides a flaky base for the filling and topping.

Why These Ingredients Matter

Molasses: The star ingredient, giving the pie its signature sticky, sweet filling.
Baking Soda and Boiling Water: React with molasses to create a light, foamy texture in the filling.
Brown Sugar and Butter: Combine for a sweet, buttery crumb topping that contrasts the gooey filling.
Cinnamon: Adds warmth to enhance the molasses flavor.

Substitutions and Variations

Molasses: Use dark corn syrup or a mix of molasses and maple syrup for a milder flavor, though it won’t be as traditional.
Butter: Replace with vegan butter for a dairy-free option.
Flour: Use a gluten-free all-purpose flour blend for a gluten-free topping.
Vegan Option: Use vegan butter, a vegan pie crust, and ensure molasses is vegan-friendly.
Spiced Shoofly Pie: Add ¼ teaspoon ground ginger or nutmeg to the crumb topping for extra warmth.
Nutty Shoofly Pie: Mix ¼ cup chopped pecans or walnuts into the crumb topping for added crunch.

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Instructions

Step 1: Gather and Prep

Gather ½ cup molasses, 1 teaspoon baking soda, 1 cup boiling water, 1 pinch salt, 1 ½ cups all-purpose flour, 1 cup brown sugar, ¾ cup butter, ½ teaspoon ground cinnamon, and 1 (9-inch) unbaked pie crust.
Preheat your oven to 375°F (190°C).

Tip: Use a store-bought or homemade pie crust, ensuring it’s chilled and ready to use.

Step 2: Prepare the Molasses Filling

In a medium bowl, dissolve 1 teaspoon baking soda in ½ cup molasses and stir until it foams.
Stir in 1 cup boiling water and a pinch of salt until well combined. Set aside to cool slightly.

Tip: Stir gently to avoid deflating the foam, which gives the filling its characteristic texture.

Step 3: Make the Crumb Topping

In a separate bowl, mix 1 ½ cups all-purpose flour, 1 cup brown sugar, ¾ cup butter, and ½ teaspoon ground cinnamon with a fork or your hands until the mixture forms coarse crumbs.

Tip: Keep the butter cold or softened but not melted to achieve a crumbly, not greasy, texture.

Step 4: Assemble the Pie

Pour ⅓ of the molasses mixture into the unbaked 9-inch pie crust.
Sprinkle ⅓ of the crumb topping evenly over the molasses layer.
Continue alternating layers (molasses, crumbs, molasses, crumbs, molasses), finishing with the remaining crumbs on top.

Tip: Pour the molasses slowly to avoid disturbing the crumb layers, and spread crumbs evenly for a uniform topping.

Step 5: Bake the Pie

Bake in the preheated oven for 30 minutes, or until the crumbs and crust are golden.
Check at 25 minutes to avoid over-browning; the filling should be set but slightly jiggly.

Tip: Place the pie on a baking sheet to catch any drips if the filling bubbles over.

Step 6: Serve

Let the pie cool for at least 1 hour before slicing into 8 pieces to allow the filling to set.
Serve at room temperature or slightly warm, optionally with whipped cream or vanilla ice cream.

Tip: Use a sharp knife for clean slices, as the filling can be sticky.