pennsylvania dutch shoofly pie recipe

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The Best pennsylvania dutch shoofly pie recipe

I have been making Pennsylvania Dutch shoofly pie for as long as I can remember. It is one of those recipes that just feels like home. The sweet, sticky filling and crumbly topping make it a real treat. My kids love it after a long week at school, and my husband always asks for a second slice. It is perfect for Sunday dinners or just a cozy afternoon snack. This pie has a nice balance of molasses and brown sugar, so it is not too heavy. Plus, it uses simple ingredients you probably already have in your pantry. I love that it brings a little piece of tradition to our table without a lot of fuss.

Pennsylvania Dutch Shoofly Pie

Pennsylvania Dutch Shoofly Pie

4.6 from 586 votes

This classic shoofly pie features a buttery crust and a gooey molasses filling with a crumbly topping. It is a sweet and comforting dessert that is perfect for any occasion.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Crust

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold butter, cubed
3-4 tablespoons ice water

For the Filling

1 cup molasses
1/2 cup brown sugar, packed
1 large egg
1 teaspoon baking soda
1 cup boiling water

For the Crumb Topping

1 cup all-purpose flour
1/2 cup brown sugar, packed
1/4 cup butter, softened

👨‍🍳Directions

1Preheat oven to 375°F.
2Make the crust: Combine flour and salt in a bowl. Cut in butter using a pastry blender until mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, stirring until dough holds together. Form into a disk, wrap in plastic, and refrigerate for 15 minutes.
3Roll out dough on a floured surface to fit a 9-inch pie dish. Transfer dough to dish and trim edges. Set aside.
4Make the filling: In a bowl, whisk together molasses, brown sugar, and egg. Dissolve baking soda in boiling water, then stir into molasses mixture. Set aside.
5Make the crumb topping: In a separate bowl, combine flour and brown sugar. Cut in butter until mixture is crumbly.
6Pour filling into the pie crust. Sprinkle crumb topping evenly over the filling.
7Bake for 35 minutes, or until filling is set and topping is golden brown. Cool on a wire rack before serving.

🔧Equipment

9-inch pie dish
Mixing bowls
Pastry blender or fork
Rolling pin
Measuring cups and spoons
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 55mg🧂Sodium: 420mg🌾Total Carbs: 62g🥦Dietary Fiber: 1g🍬Sugars: 40g🥩Protein: 4g

📝Notes

For a less sweet pie, reduce brown sugar in the filling by 2 tablespoons. Make sure to use unsulfured molasses for the best flavor.

Watch Video Of How Pennsylvania Dutch Shoofly Pie Works

This Pennsylvania Dutch shoofly pie is a simple, comforting dessert that always gets compliments. It is great for family gatherings, holidays, or just a sweet treat any day of the week. I hope you give it a try and share it with your loved ones.

❓ Frequently Asked Questions About Pennsylvania Dutch Shoofly Pie

1. What is shoofly pie?

Shoofly pie is a traditional Pennsylvania Dutch dessert made with a molasses filling and a crumbly topping. It has a sweet, rich flavor and a soft, gooey texture.

2. Can I use a store-bought pie crust?

Yes, you can use a store-bought pie crust to save time. Just make sure it fits a 9-inch pie dish and follow the baking instructions for the filling and topping.

3. How should I store leftover shoofly pie?

Store leftover pie in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week, but let it come to room temperature before serving for the best texture.

4. Can I freeze shoofly pie?

Yes, you can freeze baked shoofly pie. Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

5. Why is my shoofly pie runny?

A runny pie usually means it was underbaked. Make sure to bake it until the filling is set and the top is golden brown. Also, let it cool completely before slicing so the filling can firm up.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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