Simple Shoofly Pie Recipe :- A famous Pennsylvania Dutch delicacy, shoefly pie has a crumbly covering and a thick, molasses-flavored filling. It was first introduced to the area by the early settlers, and people still appreciate it now. This recipe provides a simple and uncomplicated approach to prepare a tasty shoofly pie at home.
Simple Shoofly Pie Recipe
Shoofly pie is typically associated with cake baked in a pie shell, according to Jean Hewitt, a food writer for The New York Times who published this dish in the publication in 1965. In the spring of that year, the International Cuisine Group of the College Woman’s Club of Westfield, New Jersey, threw a Pennsylvania Dutch luncheon at which this pie was served.
Ingredients
For the pie crust:
- 1 9-inch unbaked pie crust (store-bought or homemade)
For the filling:
- 1 cup molasses
- 1 teaspoon baking soda
- 3/4 cup hot water
For the crumb topping:
- 1 1/2 cups all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/3 cup cold unsalted butter, cut into small cubes
Instructions
Preheat the Oven Set the oven’s temperature to 400°F, or 200°C. Prepare the Pie Crust**: as using a store-bought pie crust, follow the package instructions for prebaking as necessary. Roll out the dough on a surface dusted with flour if you’re preparing a homemade pie crust, then transfer it to a 9-inch pie pan.
Trim any excess dough, leaving about a 1/2-inch overhang, then fold the overhang under and crimp the edges. Compile the Filling Mix the baking soda and molasses together in a medium-sized bowl. Add the boiling water and stir until the mixture is fully mixed and smooth.
Also see :- Delicious Strawberry Frosting Recipe
Put aside. Prepare the Crumb Topping (Step 4): Mix the flour, brown sugar, ground nutmeg, ground cinnamon, and salt in a separate basin. Once the butter is added, knead it into the flour mixture with your fingertips or a pastry cutter until it resembles coarse crumbs.
Assemble the Pie Pour the molasses mixture into the prepared pie crust. Sprinkle the crumb topping evenly on top of the filling. The filling should be fully encased in the topping. Bake the Pie Transfer the pie to the preheated oven, covering it with a baking sheet to collect any drips.
Bake for 15 minutes at 400°F (200°C), then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 30 to 35 minutes. When the filling is set and the topping is golden brown, the pie is done.
Cool and Serve Take the pie out of the oven, and before serving, let it to cool fully on a wire rack. This enables the filling to solidify as intended. Shoofly pie can be served warm or at room temperature. It works well with a dab of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts (per serving)
Calories – 455
Fat – 13g
Carbs – 83g
Protein – 4g
Note
Molasses Choice Use dark molasses for a classic flavour. Blackstrap molasses adds body and less sweetness to the pie, whereas light molasses produces a more subdued flavour. Crumb Topping When preparing the crumb topping, make sure the butter is chilled.
This aids in producing the appropriate crumbly texture. Avoid Overbaking Watch the pie during the last few minutes of baking to make sure the topping doesn’t burn. You can use loose aluminium foil to cover it if it browns too rapidly.
A delicious dish that gives a taste of history with each bite is shoefly pie. Its distinctive and delightful treat for every occasion is its blend of sweet, rich filling and crispy topping. Savour a piece of Pennsylvania Dutch culture and share your homemade shoofly pie with loved ones.
