AMISH SHOOFLY PIE
Amish Shoofly Pie is a sweet and comforting dessert with a molasses filling and a crumbly streusel topping. It's a classic Pennsylvania Dutch treat, perfect for any occasion.
Ingredients
Crust:
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cut into cubes
- ¼ cup ice water
Filling
- ½ cup dark molasses (not blackstrap)
- ½ cup hot water
- ¼ cup light corn syrup
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Streusel Topping
- 1 cup all-purpose flour
- ½ cup packed light brown sugar
- ½ cup (1 stick) cold unsalted butter, cut into cubes
Instructions
- Make the crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add the ice water, mixing until just combined. Do not overmix.
- Chill the crust: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Prepare the filling: In a medium bowl, whisk together the molasses, hot water, corn syrup, egg, vanilla extract, baking soda, cinnamon, and nutmeg until well combined.
- Make the streusel topping: In a separate bowl, combine the flour and brown sugar. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Assemble the pie: On a lightly floured surface, roll out the chilled pie crust dough to a 12-inch circle. Transfer the dough to a 9-inch pie plate. Trim and crimp the edges of the crust.
- Fill the pie: Pour the molasses filling into the prepared pie crust.
- Add streusel topping: Sprinkle the streusel topping evenly over the filling.
- Bake: Bake the pie in a preheated oven at 375°F (190°C) for 45-55 minutes, or until the crust is golden brown and the filling is set. The center might still be slightly jiggly, but it will firm up as it cools.
- Cool: Let the pie cool completely on a wire rack before slicing and serving.
Notes
- Molasses: Use dark molasses, not blackstrap molasses, for the best flavor. Blackstrap molasses is too bitter.
- Streusel Texture: The streusel topping should be crumbly, not pasty.
- Baking Time: Baking times may vary slightly depending on your oven. Check for doneness by looking at the crust and the set of the filling.
- Serving Suggestions: Shoofly pie is delicious served at room temperature or slightly warm. It's often enjoyed with a scoop of vanilla ice cream or a dollop of whipped cream.