Shoofly pie is a type of quaint desserts that immediately takes me again to easy, cozy baking, the type that feels rooted in custom. This basic Pennsylvania Dutch dessert has been round ceaselessly, and as soon as I discovered how simple it’s to make at residence, I used to be hooked. I get all of the wealthy, sticky goodness of a pecan type pie with out the additional steps, due to a refrigerated pie crust, a deep molasses filling, and a buttery crumble topping that bakes up good.
I really like recipes like this as a result of they really feel nostalgic and comforting, like one thing that might have proven up on a farmhouse desk yr after yr. This shoofly pie has that gooey middle, heat cinnamon and nutmeg, and a calmly crisp topping that makes each slice really feel particular with out being fussy. It’s the sort of dessert I convey to holidays and potlucks once I need one thing old-fashioned, acquainted, and assured to vanish quick.
If consolation desserts are your factor, don’t cease at this shoofly pie. My Melancholy Cake and Millionaire Pie are creamy, easy, and assured to fulfill your candy tooth.
Substances Notes
- Refrigerated pie crust: Use a deep dish crust for the most effective wet-bottom texture. Home made crust works nicely too.
- Molasses: Key for the wealthy, basic shoofly pie taste. Darkish corn syrup can be utilized in a pinch. The pie will nonetheless have a wet-bottom texture, however the taste shall be milder and fewer strong than with molasses.
- Boiling water
- Egg: Room temperature is greatest for even mixing.
- Baking soda
- Floor cinnamon: Swap a part of the cinnamon for pumpkin spice or apple pie spice for hotter, cozy taste.
- Floor nutmeg: If unavailable, pumpkin spice or apple pie spice works instead.
- All-purpose flour: A gluten-free 1-to-1 flour can be utilized, however it could end in a barely softer crumb.
- Darkish brown sugar
- Salted butter
- Salt
See the recipe card for full data on substances and portions.
Methods to Make Shoofly Pie
- Put together the pie dish: Preheat your oven to 400°F and spray a deep-dish pie pan with nonstick cooking spray.
- Line with the crust: Press the pie crust evenly into the pan and crimp the perimeters. Put aside.
- Combine the filling: In a big bowl, stir the molasses with boiling water till clean. Beat within the egg, then combine in baking soda, salt, cinnamon, and nutmeg. Pour the filling into the ready crust.
- Make the crumb topping: Mix the flour and brown sugar in a bowl. Work within the butter with a fork or your fingers till the combination is crumbly. Sprinkle evenly over the filling.
- Bake: Decrease the oven temperature to 350°F and bake uncovered for about 40 minutes, or till the middle is about.
- Serve: Let cool barely, then serve heat or at room temperature.
Make Forward and Storage Directions
- Retailer: Wrap leftover pie in plastic wrap or place particular person slices in an hermetic container. Refrigerate for as much as one week.
- Reheat: Heat slices within the microwave for about 15 seconds, or allow them to come to room temperature for a few hours.
- Freeze: Wrap the pie tightly in plastic wrap and foil, then retailer within the freezer for as much as two months. Thaw in a single day within the fridge or at room temperature earlier than serving.
- Make forward: Bake the pie as much as sooner or later prematurely and preserve it lined at room temperature. The wet-bottom layer truly improves because it settles, making the pie much more scrumptious.
Extra Outdated-Normal Desserts to Strive
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Put together your pie dish. Preheat your oven to 400°F and spray a 9-inch deep dish pie pan with nonstick spray.
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Line with the crust. Press the pie crust evenly into the pie pan and crimp the perimeters earlier than setting apart.
1 (9-inch) refrigerated pie crust
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Make the filling. In a big bowl, combine the molasses with scorching water till nicely mixed and the molasses has melted into the water. Frivolously beat the egg and add it to the molasses earlier than stirring within the baking soda, salt, cinnamon, and nutmeg. Combine nicely and switch the filling to the pie crust. Set it apart.
1 cup molasses, ¾ cup boiling water, 1 egg, 1 teaspoon baking soda, 2 teaspoons floor cinnamon, ½ teaspoon floor nutmeg, ½ teaspoon salt
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Make the crumble topping. In a big bowl, mix the flour and brown sugar. Work the butter in with a fork or clear fingers so it’s crumbly and resembles damp sand. Sprinkle the combination evenly over the complete pie.
2 cups all-purpose flour, 1 cup darkish brown sugar, ½ cup 1 stick salted butter
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Bake and serve. Decrease your oven temperature to 350°F and bake uncovered for 40 minutes till the middle of the pie is about. Serve heat or room temperature.
- Retailer: Wrap leftovers in plastic wrap or place slices in an hermetic container. Refrigerate for as much as one week.
- Reheat: Heat slices within the microwave for about fifteen seconds or enable them to relaxation at room temperature for a few hours.
- Freeze: Wrap tightly and freeze for as much as two months. Thaw within the fridge or at room temperature.
- Make forward: Bake the pie as much as sooner or later forward and preserve it lined at room temperature. The feel improves because the moist backside layer settles.
Ideas:
- Don’t over combine the filling or the moist backside layer could not settle accurately.
- Use a deep dish crust to forestall spillover because the molasses bubbles.
- Place the pie on a baking sheet to catch any drips.
- Tent loosely with foil if the highest browns too rapidly.
- Enable the pie to chill totally earlier than slicing for clear items.
- For stronger molasses taste, use darkish molasses as a substitute of sunshine.
- Chill the crumb combination for ten minutes in case your kitchen is heat so it stays crumbly.
- Use contemporary molasses if potential as a result of older molasses can thicken and darken the filling an excessive amount of.
Energy: 549kcal | Carbohydrates: 93g | Protein: 5g | Fats: 18g | Saturated Fats: 9g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 6g | Trans Fats: 0.5g | Ldl cholesterol: 51mg | Sodium: 493mg | Potassium: 719mg | Fiber: 2g | Sugar: 58g | Vitamin A: 387IU | Vitamin C: 0.02mg | Calcium: 130mg | Iron: 4mg
