Amish Shoofly Pie Recipe
This Amish Shoofly Pie Recipe is a traditional Pennsylvania Dutch dessert featuring a rich molasses filling and a buttery crumb topping. With its perfectly balanced sweetness and flaky crust, this pie is a comforting classic that pairs beautifully with coffee or tea.
1 Servings
Ingredients
For the Filling:
- ¾ cup dark molasses sorghum or dark Karo syrup
- ¾ cup boiling water
- ½ teaspoon baking soda
For the Crumb Topping:
- 1 ½ cups all-purpose flour
- ½ cup brown sugar
- ¼ cup unsalted butter or shortening
For the Pie Crust:
- 1 9-inch unbaked pie crust
Instructions
Prepare the Molasses Mixture
- Preheat the oven to 375°F (190°C). In a heatproof bowl, dissolve the baking soda in the boiling water and stir in the molasses until fully combined. Set aside to cool slightly.
Prepare the Crumb Topping
- In a separate mixing bowl, combine the flour and brown sugar. Using a pastry cutter or your fingertips, cut in the butter (or shortening) until the mixture forms coarse crumbs. The texture should resemble damp sand.
Assemble the Pie
- Place the unbaked pie crust into a 9-inch pie dish. Pour one-third of the molasses mixture into the crust, then sprinkle one-third of the crumb mixture on top. Repeat this process twice more, ending with the crumbs as the final layer.
Bake the Pie
- Transfer the pie to the preheated oven and bake for 35 minutes, or until the filling is set and the top is golden brown. The center should be slightly firm but may have a gentle jiggle when removed from the oven.
Cool and Serve
- Allow the pie to cool completely before slicing. This ensures the filling sets properly. Serve at room temperature for the best flavor.
Notes
To make this Shoofly Pie gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Additionally, use a gluten-free pie crust or make a homemade version using gluten-free flour and butter. Ensure all other ingredients, including molasses and brown sugar, are certified gluten-free.