Shoefly Pie
Serves: 8
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A slice of old-fashioned Pennsylvania Dutch tradition, this pie balances a deep, spiced molasses filling with a tender, buttery crumb top. The bottom stays gooey while the surface bakes up golden and crumbly, giving you that signature sweet-and-sticky contrast in every forkful. Let it cool completely so the layers set, then serve it with coffee for a nostalgic, homespun treat.
Ingredients
Ingredients
- 1 1/2 Cups All-Purpose Flour
- 1 Cup Brown Sugar
- 1/2 Tsp Cinnamon
- 1/4 Tsp Salt
- 1/3 Cup Butter - Cubed
- 1 Cup Boiling Water
- 1 Tsp Baking Soda
- 3/4 Cup Molasses
- 1 Large Egg
- 1 Tsp Vanilla
- 1 Pie Crust
Directions
Directions
- Preheat your oven to 400°F (200°C).
- In a medium bowl, combine the flour, brown sugar, cinnamon, and salt.
- Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- Set aside.
- Carefully stir the baking soda into the boiling water.
- Add the molasses and stir until smooth.
- Whisk in the beaten egg and vanilla until fully combined.
- Place the unbaked pie crust into a 9-inch pie plate.
- Pour the molasses filling into the crust.
- Evenly sprinkle all of the crumb topping over the filling.
- Bake at 400°F for 15 minutes.
- Reduce the oven temperature to 350°F (175°C) without opening the oven.
- Continue baking for 25–30 minutes, or until the topping is golden and the center is mostly set with just a slight jiggle.
- Allow the pie to cool completely on a wire rack for at least 2 hours before slicing. This allows the gooey bottom layer to set properly.
Nutrition
Per serving · 8 servingsCalories
290
Fat
12 g
Saturated fat
7 g
Carbohydrates
43 g
Sugar
24 g
Fiber
1 g
Protein
3 g
Sodium
150 mg
Cholesterol
30 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 1 1/2 Cups All-Purpose Flour
- 1 Cup Brown Sugar
- 1/2 Tsp Cinnamon
- 1/4 Tsp Salt
- 1/3 Cup Butter - Cubed
- 1 Cup Boiling Water
- 1 Tsp Baking Soda
- 3/4 Cup Molasses
- 1 Large Egg
- 1 Tsp Vanilla
- 1 Pie Crust
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