Shoofly Pie Molasses Spice

This shoofly pie captures the rich, molasses-sweetened essence of Pennsylvania Dutch baking and has been comforting my family on crisp autumn afternoons for years. Its buttery crumb topping paired with a deep, syrupy filling makes it a perfect cozy treat.

I first made this when I wanted something nostalgic, and every bite takes me back to family gatherings filled with warm laughter and homemade desserts

Ingredients

• Refrigerated pie crust: to create a flaky, buttery base without the fuss of making your own crust
• Molasses: for that classic deep sugar flavor& choose unsulphured for the best taste
• Boiling water: helps dissolve the molasses evenly to prevent graininess in the filling
• Room temperature egg: to ensure smooth mixing and proper binding
• Baking soda: to balance the acidity of the molasses and help the filling set properly
• Ground cinnamon: adds warmth and a fragrant spice note
• Ground nutmeg: provides subtle complementary earthiness
• All-purpose flour: forms the crumble topping and thickens slightly during baking
• Dark brown sugar: gives richness and moisture to the crumble topping, opt for tightly packed for accuracy
• Salt: enhances all the flavors and balances sweetness
• Salted butter, softened: for easy mixing, adds richness and creates the delicate crumb texture

Instructions

Sauté the Aromatics:

Preheat your oven to 400 degrees Fahrenheit. Spray a 9-inch deep dish pie pan with nonstick spray to prevent sticking and ease serving later. Press the refrigerated pie crust evenly into the pan and crimp the edges to create a neat border. Setting this aside helps the crust firm up slightly.

Combine the Filling:

In a large bowl, pour the molasses into the boiling water and stir thoroughly until fully dissolved to avoid any graininess. Lightly beat the room temperature egg before adding it to the molasses mixture—it helps the filling hold together better. Stir in the baking soda, salt, cinnamon, and nutmeg until fully incorporated. Pour this rich, fragrant mixture into the prepared pie crust evenly to form the base layer of the pie.

Prepare the Crumble Topping:

In another large bowl, mix the all-purpose flour and dark brown sugar. Using a fork or clean fingers, work the softened salted butter into the mixture until it looks like damp sand with crumbly bits. This texture ensures a tender, buttery topping that crisps nicely in the oven. Sprinkle the crumble evenly over the filling to cover the surface completely.

Bake and Serve:

Lower the oven temperature to 350 degrees Fahrenheit and place the pie on the middle rack. Bake the pie uncovered for 40 minutes. The filling should set firmly when jiggled gently and the topping will be golden and crisp. Let it cool slightly before slicing. Serve warm or at room temperature for best flavor.

I adore the molasses in this pie because it brings such a nostalgic depth—baking it reminds me of my grandmother’s kitchen where the smell would fill the whole house and everyone gathered around to enjoy it together

Storage tips

Shoofly pie keeps well covered at room temperature for up to two days. For longer storage, wrap tightly and refrigerate for up to five days without losing moisture. Bring it back to room temperature or warm slightly before serving to refresh the melt-in-your-mouth crumb texture.

Ingredient substitutions

You can swap out all-purpose flour in the topping for whole wheat pastry flour to add a subtle nuttiness and a bit more fiber. Light brown sugar can replace dark brown sugar but expect a lighter flavor and color. Unsalted butter can be used if you adjust the salt slightly in the filling.

Serving suggestions

Serve with a dollop of whipped cream or a scoop of vanilla ice cream to balance the robust molasses sweetness. A cup of strong coffee or hot spiced cider pairs beautifully as a cozy companion. This pie also makes a great brunch item alongside creamy scrambled eggs or sharp cheddar cheese.

This shoofly pie recipe brings the warmth of tradition and a comforting sweetness that’s perfect for any season.

FAQs about Recipes

→ What gives Shoofly Pie its distinctive flavor?

The rich molasses combined with warm spices like cinnamon and nutmeg creates its characteristic taste.

→ How is the crumb topping made?

The topping is made by mixing flour, dark brown sugar, and softened butter until crumbly, then sprinkled over the pie before baking.

→ Why is boiling water used in the filling?

Boiling water helps dissolve the molasses fully, creating a smooth and moist filling texture.

→ What role does baking soda play in this pie?

Baking soda acts as a leavening agent, helping the filling set with a slight lift during baking.

→ At what temperature and how long is the pie baked?

Initially baked at 400°F to set the crust, then lowered to 350°F and baked for 40 minutes uncovered for a fully cooked filling.

→ Can Shoofly Pie be served cold?

Yes, it can be enjoyed warm or at room temperature depending on preference.