Shoofly Pie is a classic dessert that holds a special place in Pennsylvania Dutch cuisine, much like pecan pie does in Southern cuisine. This beloved recipe has been passed down through generations, and my grandmother’s version is truly exceptional. The combination of rich flavors, a flaky pastry crust, and a gooey molasses filling creates a mouthwatering treat that is sure to delight your taste buds. Whether you have a nostalgic connection to Pennsylvania Dutch heritage or simply appreciate a good homemade pie, this Shoofly Pie recipe is a must-try.
INGREDIENTS:
- 1 unbaked pastry shell (9 inches)
- 1 egg yolk, lightly beaten
FILLING:
- ½ cup packed brown sugar
- ½ cup molasses
- 1 egg
- 1½ teaspoons all-purpose flour
- ½ teaspoon baking soda
- 1 cup boiling water
TOPPING:
- 1½ cups all-purpose flour
- ¾ cup packed brown sugar
- ¾ teaspoon baking soda
- Dash of salt
- 6 tablespoons cold butter
PREPARATIONS:
- Line pastry with a double thickness of heavy-duty foil.
- Bake at 350°F for 10 minutes.
- Remove foil; brush crust with egg yolk.
- Bake 5 minutes longer; cool on a wire rack.
- In a small bowl, combine brown sugar, molasses, egg, flour, and baking soda for the filling.
- Gradually add boiling water to the filling mixture.
- Cool the filling mixture to room temperature.
- Pour the filling into the prepared crust.
- In a large bowl, combine flour, brown sugar, baking soda, and salt for the topping.
- Cut in the cold butter until the mixture becomes crumbly.
- Sprinkle the topping over the filling.
- Bake at 350°F for 45-50 minutes or until golden brown and the filling is set.
- Cool the pie on a wire rack.
- Store in the refrigerator.
YIELD:
- Makes 6-8 servings.
COOKING TIME:
- Prep: 30 minutes
- Bake: 45 minutes
SPECIAL INSTRUCTIONS:
- Brushing the crust with beaten egg yolk adds a beautiful golden color.
- Allow the filling to cool before pouring it into the crust to prevent a soggy bottom.
- The pie is best served chilled after refrigeration.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful treat.
TIPS:
- For a deeper flavor, consider using dark molasses in the filling.
- Ensure the butter for the topping is cold to achieve a crumbly texture.
- Store any leftovers in an airtight container in the refrigerator for up to three days.
Indulging in a slice of homemade Shoofly Pie is like taking a bite of Pennsylvania Dutch heritage. This cherished recipe has stood the test of time and continues to bring joy to dessert tables across generations. The combination of the flaky pastry crust, the rich and gooey molasses filling, and the crumbly sweet topping creates a harmony of flavors that will satisfy any sweet tooth.
The process of creating this delightful pie is both simple and rewarding. The key lies in properly balancing the sweetness and texture of each layer. From blind-baking the crust to prevent sogginess, to cooling the filling to room temperature before pouring it into the crust, each step ensures a perfectly executed Shoofly Pie.
To enhance the depth of flavor, you can opt for dark molasses in the filling. The resulting pie will have a richer taste and a slightly more robust character. As the pie bakes, your kitchen will be filled with the irresistible aroma of molasses and warm spices, heightening the anticipation of the final product.
When serving, consider adding a dollop of whipped cream or a scoop of vanilla ice cream to complement the sweet and slightly tangy flavors of the pie. Each bite will transport you to a place of comfort and nostalgia.
Leftovers, if there are any, can be stored in the refrigerator for up to three days. Simply cover the pie with plastic wrap or transfer it to an airtight container to maintain its freshness.
Experience the best of Pennsylvania Dutch cuisine with this exceptional Shoofly Pie recipe. Whether you’re honoring tradition, exploring new flavors, or simply seeking a delicious dessert, this classic pie is sure to leave a lasting impression.
