The Pennsylvania Dutch are responsible for this gooey molasses pie, made easily from pantry ingredients to satisfy a sweet tooth any time of the year. I grew up in this area of Pennsylvania, eating slices for breakfast (on the sly) or as an after-school snack at one of the local bakeries. The deep, slightly bitter molasses flavor coupled with a sandy topping sends me back to simpler times.
Recipe courtesy of Liz Tarpy
Shoofly Pie
Total:
9 hr 5 min
Prep:
15 min
Inactive:
8 hr
Cook:
50 min
Yield:
One 9-inch pie
Level:
Easy
Total:
9 hr 5 min
Prep:
15 min
Inactive:
8 hr
Cook:
50 min
Yield:
One 9-inch pie
Level:
Easy
Total:
9 hr 5 min
Prep:
15 min
Inactive:
8 hr
Cook:
50 min
Yield:
One 9-inch pie
Level:
Easy

Ingredients

Pie: 
  • One 9-inch store-bought frozen pie crust dough, defrosted
  • 3/4 cup unsulphured molasses
  • 1 tablespoon all-purpose flour
  • 1 egg, lightly beaten
  • 1/2 teaspoon baking soda
  • 1/2 cup hot water
Topping:
  • 3/4 cup all-purpose flour
  • 1/4 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 2 tablespoons unsalted butter, cut into pieces
  • Sweetened whipped cream or ice cream, for serving, optional

Directions

For the pie: Preheat the oven to 350 degrees F. Unroll the pie dough and fit into a 9-inch glass pie plate. Trim the edges if necessary and crimp. Place on a baking sheet. Combine the molasses, flour and egg in a bowl. Dissolve the baking soda in the hot water and stir into the molasses. Pour the filling into the pie crust. 

For the topping: Mix together the flour, brown sugar and granulated sugar. Rub the butter into the flour until crumbly; the mixture will be like sand. Sprinkle over the pie filling. Bake until the filling is set and the edges of the crust are browned, about 50 minutes. Let cool completely or up to overnight before cutting. Serve with whipped cream, if desired. Store loosely covered at room temperature.

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