Shoofly Pie
A classic molasses pie with a crumb topping that bakes into a gooey filling underneath, perfect for cozy dessert moments.
Ingredients
For the Pie
- 1 9-inch unbaked pie crust Store-bought or homemade
- 1 cup molasses Do not use blackstrap for traditional flavor
- 1 cup hot water
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 1/2 cup cold butter Cut into small cubes
- 1 teaspoon cinnamon Optional, for extra flavor
- Pinch salt
Instructions
Preparation
- Preheat your oven to 425°F.
- In a bowl, mix the flour, brown sugar, white sugar, salt, and cinnamon.
- Cut in the cold butter using your fingers or a pastry cutter until the mixture looks like coarse crumbs. Set aside.
- In a separate bowl, stir molasses and hot water together.
- Stir baking soda into the molasses mixture; it will foam slightly, which is normal.
- Pour the molasses mixture into the pie crust.
- Sprinkle the crumb mixture evenly over the top; do not pack it down hard.
Baking
- Bake at 425°F for 10 minutes, then reduce the temperature to 350°F and bake for an additional 30 to 35 minutes.
- Cool the pie for at least 2 hours before slicing to allow the filling to set.
Notes
For a moist pie, avoid overbaking. If the top darkens, tent it with foil in the last minutes. Store covered at room temperature for a day or two, or refrigerate for longer freshness.