Shoofly Pie
This traditional Amish recipe has a buttery pie crust and a sweet toffee-like filling.
Foto: Spend With PenniesIngredients
- 1 single pie crust (unbaked)
- 1 ½ cups all-purpose flour
- ⅔ cup dark brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- 6 tablespoons unsalted butter (cold, cut into tablespoon-size pieces)
- ½ teaspoon baking soda
- ¾ cup hot water
- ¾ cup molasses
- 1 large egg yolk (room temperature)
Steps
Preheat oven to 425℉. Roll out pie crust and place in a 9" pie plate. Set aside.
In a food processor*, combine flour, brown sugar, cinnamon, salt, and nutmeg. Pulse briefly to combine.
Scatter butter evenly over the flour mixture and pulse again until mixture resembles coarse crumbs. Set aside.
In a separate bowl, stir together baking soda and hot water until baking soda is dissolved. Add molasses and whisk until completely combined, then whisk in egg yolk.
Pour half of the molasses mixture into your prepared pie crust. Top with half of the crumb mixture, then top with the rest of the molasses mixture, and finally top evenly with remaining crumbs (everything will seem very liquidy and the ingredients won't hold nice neat layers, but don't skip this step!).
Place the pie on a baking tray and bake for 15 minutes. Once 15 minutes has passed, reduce oven temperature to 350°F and continue to bake another 22-28 minutes or until pie is set, center may still seem a little jiggly but should spring back to the touch.
Allow pie to cool completely before slicing and serving.
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