Shoofly Pie

Total Time Prep: 20 min. + chilling Bake: 65 min. + cooling
Yield 8 servings
Test Kitchen Approved
Shoofly pie is a classic Pennsylvania Dutch dessert with a sweet, gooey filling and a crunchy brown sugar topping.

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 lightly 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.

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
Recipe Creator

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