Shoofly Pie Molasses Spice (Printable Version)
A classic molasses pie layered with cinnamon and nutmeg, finished with a buttery crumble topping.
# What You'll Need:
→ Crust
01 -
1 (9-inch) refrigerated pie crust
→ Filling
02 -
1 cup molasses
03 -
3/4 cup boiling water
04 -
1 large egg, room temperature
05 -
1 teaspoon baking soda
06 -
1/2 teaspoon salt
07 -
2 teaspoons ground cinnamon
08 -
1/2 teaspoon ground nutmeg
→ Crumble Topping
09 -
2 cups all-purpose flour
10 -
1 cup packed dark brown sugar
11 -
1/2 cup (1 stick) salted butter, softened
# Step-by-Step Guide:
01 -
Preheat the oven to 400°F. Lightly spray a 9-inch deep dish pie pan with nonstick spray.
02 -
Press the refrigerated pie crust evenly into the pie pan and crimp the edges. Set aside.
03 -
In a large bowl, stir molasses into boiling water until dissolved. Lightly beat the egg, then add it to the molasses mixture. Stir in baking soda, salt, cinnamon, and nutmeg until fully incorporated. Pour filling into the prepared crust.
04 -
In another bowl, combine flour and dark brown sugar. Incorporate softened butter using a fork or fingers until mixture resembles damp sand. Evenly sprinkle crumble over the filling.
05 -
Reduce oven temperature to 350°F and bake the pie uncovered for 40 minutes, until the center is set.
06 -
Allow the pie to cool slightly. Serve warm or at room temperature.
# Additional Notes:
01 -
For best results, use room temperature ingredients and avoid overmixing the crumble topping to maintain a tender texture.