Shoofly Pie with Molasses and Crumble Topping Recipe

Ingredients

• 1 (9-inch) refrigerated pie crust
• 1 cup molasses
• 3/4 cup boiling water
• 1 egg, room temperature
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 cups all-purpose flour
• 1 cup dark brown sugar, packed
• 1/2 cup (1 stick) salted butter, softened

Instructions

1. 1

   Prepare the Pie Pan and Crust: Preheat your oven to 400°F (204°C) and spray a 9-inch deep dish pie pan with nonstick spray to prevent sticking. Press the refrigerated pie crust evenly into the prepared pan, then crimp the edges decoratively. Set aside while you prepare the filling.

2. 2

   Make the Molasses Filling: In a large bowl, combine 1 cup molasses and ¾ cup boiling water, stirring until the molasses dissolves completely. Lightly beat 1 room temperature egg and stir it into the molasses mixture. Add 1 teaspoon baking soda, ½ teaspoon salt, 2 teaspoons ground cinnamon, and ½ teaspoon ground nutmeg. Mix thoroughly until well combined.

3. 3

   Fill the Pie Crust: Pour the prepared molasses filling evenly into the pie crust, ensuring an even layer for consistent baking.

4. 4

   Prepare the Crumble Topping: In another large bowl, combine 2 cups all-purpose flour and 1 cup packed dark brown sugar. Use a fork or your fingers to work ½ cup softened salted butter into the dry ingredients until the mixture becomes crumbly and resembles damp sand.

5. 5

   Top and Bake the Pie: Sprinkle the crumble topping evenly over the molasses filling. Reduce oven temperature to 350°F (177°C). Bake the pie uncovered for approximately 40 minutes, or until the center filling sets and the topping is golden and crisp.

6. 6

   Cool and Serve: Allow the pie to cool slightly after baking. Serve warm or at room temperature for the best flavor experience.