SHOOFLY PIE
One 9-inch single-crust pie
There are both “dry bottom” and “wet bottom” versions of this Pennsylvania Dutch specialty. The dry-bottom pie is almost like soft gingerbread in a crust, while the “wet” one, as in our version, consists of a molasses custard topped with crumbs.
Line a 9-inch pie pan with:
- ½ recipe All-Butter Pie or Pastry Dough, or 1 recipe Pat-in-the-Pan Butter Dough
Bake the crust as directed in About Blind Baking Crusts or About Pat-in-the-Pan Crusts. Position a rack in the center of the oven. Adjust the oven temperature to 400°F.
Combine in a medium bowl:
- 1 cup (125g) all-purpose flour
- ⅔ cup packed (155g) dark brown sugar
- 5 tablespoons (70g) unsalted butter, softened
Mash with a fork or chop with a pastry blender until crumbly. Beat in a separate medium bowl until blended:
- 1 cup (340g) molasses
- 1 large egg
- 1 teaspoon baking soda
Stir in thoroughly:
- 1 cup (235g) boiling water
Stir half of the crumb mixture into the molasses mixture, and pour into the prepared crust. Sprinkle the remaining crumb mixture evenly over the top. Bake for 10 minutes. Reduce the oven temperature to 350°F and bake until the edges are firm, 20 to 30 minutes more. Let cool completely on a rack.
The pie can be stored at room temperature for up to 3 days. Serve accompanied with: