Classic Pennsylvania Dutch Shoofly Pie Recipe

Ingredients

  • 1 and 1/2 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/4 cup cold unsalted butter, cut into small pieces
  • 1/2 teaspoon salt
  • 1 cup unsulfured molasses
  • 3/4 cup boiling water
  • 1/2 teaspoon baking soda
  • 1 egg, lightly beaten
  • 1 unbaked 9-inch pie crust

Steps and instructions

  1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
  2. In a medium bowl, combine flour, brown sugar, and salt. Add the butter pieces and use a pastry cutter or your fingers to mix until the mixture resembles coarse breadcrumbs. Set aside about 1/2 cup of this mixture for the topping.
  3. In a separate bowl, dissolve the baking soda in boiling water. Stir in the molasses and then the beaten egg.
  4. Pour the molasses mixture into the pie crust and sprinkle the reserved crumb mixture evenly over the top.
  5. Bake in the preheated oven for about 35 to 40 minutes, or until the filling is set and the crust is golden brown. Allow it to cool before serving.

Tools for making

  • Mixing Bowl - A medium-sized bowl for combining the dry ingredients.
  • Pastry Cutter - A tool used to cut the butter into the dry ingredients to create a crumbly texture.
  • Pie Crust - An unbaked 9-inch pie crust to hold the shoofly pie filling.
  • Baking Dish - A dish or pie plate to bake the shoofly pie in.
  • Oven - A kitchen appliance used for baking the pie at the desired temperature.

Recipe variations

  • Use a graham cracker crust instead of a traditional pie crust.
  • Replace all-purpose flour with whole wheat flour for a healthier alternative.
  • Add a teaspoon of ground cinnamon or ginger to the dry ingredients for added flavor.
  • Add a handful of chopped nuts (such as walnuts or pecans) to the topping mixture for a crunchy texture.
  • For a vegan version, substitute the butter with coconut oil and use a vegan-friendly pie crust.
  • Experiment with different types of molasses, such as blackstrap molasses or sorghum molasses, for varying levels of sweetness and depth of flavor.
  • Add a tablespoon of lemon juice or vinegar to the molasses mixture to create a tangy contrast to the sweetness.
  • Serve the pie with a dollop of whipped cream or vanilla ice cream for a classic dessert pairing.

Recipe overview

Shoofly Pie is a traditional Pennsylvania Dutch dessert with a distinctive sweet, molasses flavor. Its unique name is said to have come from the sweet molasses that would attract flies as the pies cooled on the windowsill. This hearty pie is characterized by its crumbly topping and a gooey, rich filling. The recipe is simple to follow and requires common pantry ingredients. The end result is a delightful balance of flavors and textures - the rich, sweet filling beautifully contrasted by the buttery, crumbly topping. It's a perfect dessert for any time of the year but is especially comforting during the colder months. Enjoy it with a cup of coffee for a truly satisfying treat.

Common questions

  1. Can I use a different type of flour? - It is best to use all-purpose flour for this recipe, as it provides the desired texture and structure.
  2. Can I use a different type of sugar? - Brown sugar is recommended for its distinct flavor, but you can experiment with other types of sugar if desired.
  3. Can I use margarine instead of butter? - It is best to use cold unsalted butter for the crust as it helps create a flaky texture. Margarine can alter the taste and texture of the pie.
  4. Can I substitute another sweetener for molasses? - Molasses is an important ingredient for the traditional flavor of Shoofly pie. It is not recommended to substitute it with other sweeteners.
  5. Can I use a store-bought pie crust? - Yes, you can use a store-bought pie crust if you prefer. Just make sure it is an unbaked 9-inch crust.
  6. How do I know when the pie is done baking? - The filling should be set, and the crust should be golden brown. It usually takes about 35 to 40 minutes in the oven.
  7. Can I serve the pie warm? - Yes, you can serve Shoofly pie warm or at room temperature, according to your preference.

Serving dishes and utensils

  • Pie plate - A deep dish pie plate is ideal for baking and serving the shoofly pie.
  • Pastry cutter - Useful for cutting the butter into the dry ingredients when making the crumb mixture.
  • Mixing bowls - You'll need a medium bowl for combining the dry ingredients and a separate bowl for mixing the molasses mixture.
  • Whisk - Great for whisking together the baking soda, boiling water, molasses, and beaten egg.
  • Oven - Required for baking the shoofly pie.
  • Wire cooling rack - Allows the pie to cool evenly after baking, preventing the crust from becoming soggy.
  • Pie server - Makes it easy to slice and serve the shoofly pie.

Origin stories

Shoofly pie traces its roots back to the Pennsylvania Dutch, who are known for their rich and hearty dishes. Originally, the pie was baked in the winter and used as a breakfast dish, thought to be because molasses is a good source of energy. It derives its peculiar name not from any particular ingredient, but rather from the fact that its sweet, sticky molasses filling attracted flies that needed to be "shooed" away. The pie is a testament to the ingenuity and resourcefulness of the Pennsylvania Dutch, who crafted this sweet delight from staple pantry ingredients. Today, it remains a beloved dish in Pennsylvania Dutch country, celebrated for its nostalgic associations and the simple pleasure of its flavors.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.