Shoofly Pie
A molasses version of the famous PA pie. This one is adapted from The New York Times, where they use a slightly different technique. The Times version uses the Wet Bottom method and all of the crumb mixture is sprinkled on top of the molasses mixture. I changed this one a bit by putting half of some of the crumb mixture on the bottom of the pie shell, pouring the liquid over, then topping the pie with the remaining crumbs.
Servings 8 people
Cost 5
Ingredients
- 1 ½ cups all-purpose flour (200 grams)
- ½ cup dark brown sugar (110 grams)
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ⅛ teaspoon salt
- 1 stick cold unsalted butter (114 grams)
- ¾ cup molasses, Grandma's brand (240 grams)
- ¾ cup boiling water
- ½ teaspoon baking soda
- 1 unbaked 9 inch pie dish lined with dough
Instructions
- Preheat oven to 450 degrees. Have ready a rimmed pie pan lined with foil.
- Mix flour, brown sugar, cinnamon, nutmeg and salt together in a bowl.
- Using a flat grater, grate the stick of butter into the dry mixture, tossing occasionally to distribute the butter evenly. Once you’ve used the whole stick of butter, use a fork or your fingers to blend evenly into coarse crumbs.
- Sprinkle 1 generous cup of the crumb mixture over an unbaked pastry crust. Alternatively, skip this step and just put all of the crumb mixture on top.
- Put the molasses in a bowl or saucepan. Put ¾ cup water in a microwave safe measuring cup and heat until boiling. Pour it into the molasses, then stir in the baking soda. As you stir, the mixture will start to fizz and froth from the baking soda/molasses reaction. Continue stirring until it's pretty frothy, Once frothy then pour into the crust over the crumbs. Spoon remaining crumb mixture evenly over the top.
- Set the pie on a rimmed baking sheet and bake for 15 minutes at 450F. Lower the heat to 350 degrees and bake 20 minutes longer, or until mostly set. Let cool for several hours.
Notes
You can make Shoofly Pie in small disposable tins like the ones used for chicken pot pie. The size I tested with measured 3 inches across the bottom and 5 inches across the top. Line the 6 tins with dough. Make the crumb with the same amounts as above, but increase the filling amount to 1 cup molasses and 1 cup water and ¾ cup molasses. Follow the same directions as above, but decrease the bake time as follows: 450 for about 7 minutes and 350 for about 18 minutes (check at 15).
