‹ Back to Shoofly Pie

Print Options

Shoofly Pie Exps Ft23 23516 Jr 1108 1

Shoofly Pie

TOTAL TIME: Prep: 20 min. + chilling Bake: 65 min. + cooling YIELD: 8 servings.
My grandmother made the best shoofly pie in the tradition of the Pennsylvania Dutch. Shoofly pie is to the Pennsylvania Dutch as pecan pie is to a Southerner. —Mark Morgan, Waterford, Wisconsin

Ingredients

  • Dough for single-crust pie
  • 1/2 cup packed brown sugar
  • 1/2 cup molasses
  • 1 large egg
  • 1-1/2 teaspoons all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 cup boiling water
  • 1 large egg yolk, lightly beaten
  • TOPPING:
  • 1-1/2 cups all-purpose flour
  • 3/4 cup packed brown sugar
  • 3/4 teaspoon baking soda
  • Dash salt
  • 6 tablespoons cold butter, cubed

Directions

  • 1. On a floured surface, roll dough to fit a 9-in. deep-dish pie plate. Trim and flute edge. Refrigerate at least 30 minutes.
  • 2. Meanwhile, preheat oven to 425°. For filling, mix brown sugar, molasses, egg, flour and baking soda. Gradually stir in boiling water; cool completely.
  • 3. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 15 minutes. Remove foil and pie weights; brush crust with egg yolk. Bake 5 minutes. Cool on a wire rack. Reduce oven setting to 350°.
  • 4. In another bowl, whisk together first 4 topping ingredients. Cut in butter until crumbly. Add filling to crust; sprinkle with topping. Cover edge of pie with foil.
  • 5. Bake until filling is set and golden brown, 45-50 minutes. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts

1 piece: 540 calories, 22g fat (13g saturated fat), 99mg cholesterol, 630mg sodium, 82g carbohydrate (49g sugars, 1g fiber), 6g protein.

© 2024 RDA Enthusiast Brands, LLC