📝 About This Recipe
A true cornerstone of Pennsylvania Dutch heritage, this Shoofly Pie features a luscious, gooey molasses 'wet bottom' topped with a buttery, spiced cinnamon crumble. Unlike the cake-like 'dry' versions, this recipe delivers a decadent contrast between the dark, rich syrup and the tender golden topping. It is a nostalgic masterpiece that perfectly balances deep earthy sweetness with a flaky, salty crust.
🥗 Ingredients
The Pastry
- 1 9-inch Single Pie Crust (unbaked, chilled in the pan)
The Crumb Topping
- 1 1/2 cups All-purpose flour
- 1/2 cup Light brown sugar (packed)
- 1/4 cup Unsalted butter (cold, cubed into small pieces)
- 1/2 teaspoon Ground cinnamon
- 1/4 teaspoon Salt
- 1/8 teaspoon Ground nutmeg (freshly grated if possible)
The Liquid Filling
- 1 cup Mild molasses (use 'unsulphured' for best flavor)
- 3/4 cup Boiling water
- 1 teaspoon Baking soda
- 1 Large egg (beaten, at room temperature)
- 1/2 teaspoon Vanilla extract
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Position your oven rack in the lower third of the oven to ensure the bottom crust bakes through without burning the top.
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2
Prepare the crumb topping: In a medium mixing bowl, whisk together the flour, light brown sugar, cinnamon, salt, and nutmeg until well combined.
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3
Work the cold, cubed butter into the flour mixture using a pastry blender or your fingertips. Continue until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Set this aside in the refrigerator to keep the butter cold.
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4
In a separate heat-proof bowl or large measuring glass, pour in the 1 cup of molasses.
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5
Dissolve the baking soda into the boiling water. Be careful, as it may bubble up slightly.
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6
Slowly pour the hot water and soda mixture into the molasses, whisking gently to combine. Allow this mixture to cool for about 5 minutes so it doesn't scramble the egg.
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7
Once slightly cooled, whisk in the beaten egg and the vanilla extract until the liquid filling is smooth and uniform.
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8
Retrieve your chilled pie crust from the refrigerator. Pour approximately one-third of the molasses liquid into the bottom of the crust.
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9
Sprinkle about one-third of the crumb mixture evenly over the liquid. The crumbs will begin to absorb some of the molasses.
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10
Gently pour the remaining molasses liquid over the crumbs, then top the entire pie with the remaining crumb mixture, spreading it all the way to the edges.
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11
Place the pie on a baking sheet to catch any potential drips. Slide it into the oven and bake at 400°F for 15 minutes.
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12
Reduce the oven temperature to 350°F (175°C) without opening the door. Continue baking for another 30 to 35 minutes.
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13
The pie is done when the edges are set and the center has a slight, jello-like jiggle but is no longer liquid. The crumbs should be a deep golden brown.
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14
Remove from the oven and place on a wire rack. It is vital to let the pie cool completely (at least 2-3 hours) to allow the 'wet bottom' to set into its signature gooey consistency.
💡 Chef's Tips
Avoid using Blackstrap molasses as it is too bitter; stick to 'Original' or 'Mild' unsulphured molasses for the classic flavor. Ensure your water is truly boiling when adding the baking soda to properly activate it for the correct texture. If the crust edges brown too quickly, tent them with foil after the first 20 minutes of baking. For the best 'wet bottom' effect, do not over-mix the crumbs and liquid once they are in the shell; layering is key. Store leftovers at room temperature for up to two days, or refrigerate for longer shelf life, though room temperature preserves the texture best.
🍽️ Serving Suggestions
Serve a thick slice slightly warm with a generous dollop of unsweetened whipped cream to balance the sugar. A scoop of high-quality vanilla bean ice cream is the perfect companion for a 'mode' style treat. Pair with a strong, dark roast coffee or a glass of cold milk to cut through the richness of the molasses. For a true Pennsylvania Dutch experience, serve it alongside a savory ham dinner. Drizzle a tiny bit of extra molasses or maple syrup on the plate for an elegant presentation.