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1. Prepare the Crust:
In a mixing bowl, combine the flour and salt.
Add the cold, cubed butter and, using a pastry cutter or your fingers, work the butter into the flour until it forms a crumbly mixture.
Gradually add ice water, one tablespoon at a time, and mix until the dough just comes together.
Turn the dough out onto a lightly floured surface, shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Make the Filling:
In a medium saucepan, combine the molasses, hot water, baking soda, and salt. Stir until the mixture is smooth and the baking soda is dissolved.
Remove from heat and allow to cool slightly.
Once it’s cooler, whisk in the beaten egg and vanilla extract. Set aside.
3. Prepare the Crumb Topping:
In a separate bowl, combine the flour, brown sugar, butter, cinnamon, and a pinch of salt.
Using a fork or your fingers, blend everything together until you have a crumbly, sandy texture. Set aside.
4. Assemble the Pie:
Preheat your oven to 375°F (190°C).
Roll out the chilled pie dough to fit a 9-inch pie pan. Press the dough gently into the bottom and sides of the pan.
Pour the molasses filling into the prepared crust.
Sprinkle the crumb topping evenly over the filling.
5. Bake:
Bake the pie for 40-45 minutes, or until the top is golden brown and the filling is set. You can check by gently shaking the pie—if the center doesn’t jiggle, it’s done!
Let the pie cool on a wire rack for at least 2 hours before serving.
Serving and Storage Tips:
Serving: Shoofly Pie is traditionally served at room temperature, though some enjoy it slightly warmed with a scoop of vanilla ice cream or a dollop of whipped cream.
Storage: Store any leftover pie covered at room temperature for up to 2 days. If you have leftovers beyond that, refrigerate it for up to 5 days. The pie can also be frozen for up to 2 months; just make sure it’s well-wrapped.
Variations:
Eggless Version: For an egg-free variation, simply replace the egg with 1/4 cup of applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
Spice it Up: Add a pinch of ground ginger or nutmeg to the crumb topping for a warm, spiced flavor.
Maple Syrup: For a slightly different flavor, try replacing some or all of the molasses with pure maple syrup.
FAQs:
1. Can I make this pie ahead of time?
Yes, Shoofly Pie actually tastes better the next day after it has had time to set! You can make it a day ahead and refrigerate it, or freeze it for a later time.
2. Is there a substitute for molasses?
While molasses gives Shoofly Pie its signature flavor, if you don’t have any on hand, you can substitute with dark brown sugar mixed with a little honey, but keep in mind it will alter the flavor slightly.
3. Can I use store-bought pie crust?
Absolutely! If you’re short on time, a store-bought crust will work just fine. However, for the best flavor, homemade pie crust is recommended.
4. My filling seems a bit runny—what did I do wrong?
If your filling seems too thin, it may need more time in the oven. Make sure you allow it to cool and set fully before serving. If the filling is still too liquid, try adding a bit more flour or reducing the amount of water next time.
This Lancaster-style Shoofly Pie brings a little taste of Pennsylvania Dutch country to your kitchen. Whether you’re a first-timer or a long-time fan of this dish, its bold molasses flavor and sweet crumb topping are sure to win over your taste buds. Happy baking!
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