Shoofly Pie
This shoofly pie layers a molasses filling with warm-spiced buttery crumbs in a flaky pie crust. The filling bakes to a soft, custardy set and the flavors of cinnamon, ginger, and cloves deepen overnight, making it even better the second day.
Servings: 12 Slices
Ingredients
Crumb Topping
- 1 ½ cups all purpose flour
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 teaspoon cinnamon
- ¼ teaspoon kosher salt
- 1 cup light brown sugar — packed
- ¼ cup butter — cubed and cold
Filling
- ½ teaspoon baking soda
- ¾ cup boiling water
- ½ cup unsulfured molasses
- 1 large egg yolk — well beaten
Crust
- 1 Single Pie Crust
Instructions
- Preheat the oven to 400°F. Line a pie dish with the single pie crust and set aside.
- Combine the flour, nutmeg, ginger, cloves, cinnamon, salt, and brown sugar in a bowl. Cut in the cold butter with a pastry blender or fork until the mixture resembles coarse crumbs.
- In a small bowl, dissolve the baking soda in the boiling water. Whisk in the molasses, then the egg yolk, until fully combined.
- Layer the molasses filling and crumbs in alternating layers in the prepared crust, ending with a crumb layer on top. Three layers total is the target.
- Bake for 10 minutes at 400°F, then reduce the oven temperature to 350°F and continue baking for about 20 minutes, until the filling feels like jello when pressed: firm but with a little give.
- Cool completely at room temperature. Serve with whipped cream or vanilla ice cream.
Notes
Yield: One 9-inch pie, serves 12 slices.
Doneness Cue: The filling should feel like jello when pressed lightly, firm but still yielding. It will firm further as it cools.
Storage: Store at room temperature. The pie keeps well and the spice and molasses flavors intensify noticeably after the first day.
Make Ahead: This pie is an excellent candidate for making one day ahead. The flavor improves overnight at room temperature. Adapted from Molly O'Neil's *One Big Table*
Doneness Cue: The filling should feel like jello when pressed lightly, firm but still yielding. It will firm further as it cools.
Storage: Store at room temperature. The pie keeps well and the spice and molasses flavors intensify noticeably after the first day.
Make Ahead: This pie is an excellent candidate for making one day ahead. The flavor improves overnight at room temperature. Adapted from Molly O'Neil's *One Big Table*
Nutrition
Calories: 207kcal | Carbohydrates: 41g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 137mg | Potassium: 251mg | Fiber: 1g | Sugar: 28g | Vitamin A: 139IU | Vitamin C: 0.01mg | Calcium: 52mg | Iron: 2mg