Shoofly Pie
Dessert
Dessert
8 servings
438 cal/serving
Instructions
1
Step 1
Fit raw pie crust into a 9-inch pie plate, patch holes and shape edges (do not dock).
Bottom pie crust
2
Step 2
Freeze the pie crust 15 minutes or refrigerate 30 minutes.
Bottom pie crust
3
Step 3
Preheat oven to 375°F.
4
Step 4
Line the cold pie crust with parchment paper or a paper coffee filter.
5
Step 5
Fill the paper with pie weights to hold it against the crust sides.
6
Step 6
Blind-bake the crust for 20–25 minutes, then remove weights and paper.
7
Step 7
Increase oven temperature to 450°F.
8
Step 8
Combine butter, flour, brown sugar, cinnamon, and nutmeg in a mixing bowl.
ButterAll-purpose flourBrown sugarGround cinnamonGround nutmeg
9
Step 9
Cut or rub the mixture until coarse crumbs remain with small lumps of butter.
ButterAll-purpose flourBrown sugarGround cinnamonGround nutmeg
10
Step 10
Spread at least one quarter of the raw streusel across the bottom of the parbaked crust.
ButterAll-purpose flourBrown sugarGround cinnamonGround nutmegBottom pie crust
11
Step 11
Stir the boiling water and molasses together in a heat-proof bowl.
Boiling waterLight unsulphured molasses
12
Step 12
Quickly stir baking soda into the molasses-water mixture and immediately pour it into the pie crust on top of the streusel.
Baking sodaBoiling waterLight unsulphured molassesBottom pie crustButterAll-purpose flourBrown sugarGround cinnamonGround nutmeg
13
Step 13
Top the filling with the remaining streusel and spread evenly.
ButterAll-purpose flourBrown sugarGround cinnamonGround nutmeg
14
Step 14
Cover the crust edges with a pie crust shield or foil to prevent overbrowning.
15
Step 15
Carefully place the pie in the oven, optionally on a baking sheet to catch drips.
16
Step 16
Bake at 450°F for 15 minutes.
17
Step 17
Reduce oven to 350°F and bake a further 20 minutes, until filling is set.
18
Step 18
Let the pie cool before serving.
This recipe is adapted from Wikibooks. It is licensed under Creative Commons Attribution-ShareAlike 4.0 International.