Pennsylvania Dutch Shoofly Pie
Dark molasses is front and center in the filling of this shoofly pie. The crust is perfectly crimped, the filling is luscious, and the amount of buttery crumbles on top is generous; you might have to shoo your family away so they don't sneak some before it's time for dessert.
- Yield: Makes one 9-inch pie
Source: Martha Stewart Living, November 2005
- Pie Dough
- 1 cup all-purpose flour, plus more for work surface
- 1/2 cup packed light-brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 6 tablespoons cold unsalted butter, cut into 1/2-inch pieces
- 1 cup boiling water
- 1/2 cup unsulfured molasses
- 1/2 cup light corn syrup
- 1 teaspoon baking soda
- 1 large egg, lightly beaten
Roll out dough on a lightly floured work surface to 1/8 inch thick. Fit dough into a 9-inch pie plate. Trim edges to leave a 1-inch overhang; fold edges under, and crimp with your fingers. Freeze pie shell 30 minutes or overnight.
Preheat oven to 325 degrees. Whisk together flour, brown sugar, cinnamon, nutmeg, and 1/4 teaspoon salt in a medium bowl. Add butter, and work mixture through your fingers until it forms fine crumbs; set crumb topping aside.
Stir together boiling water, molasses, and corn syrup in a medium bowl. Whisk in baking soda, egg, and a pinch of salt. Pour molasses mixture into prepared pie shell. Scatter crumb topping over filling. Place pie on a rimmed baking sheet. Bake until filling is set and topping is deep golden brown, about 50 minutes. Let cool on a wire rack 30 minutes.