This recipe comes from the Pennsylvania Dutch and has since become a classic Amish recipe. Learn how to make a shoofly pie at home and in under an hour. Adapted from the New York Times.
Preheat oven to 450° F. Prepare pie crust from scratch or use a store-bought one.
Make the Crumb Topping
Combine the flour, sugar, cinnamon, nutmeg in a bowl, add a pinch of salt and mix well. Use a fork or pastry cutter work in the butter, until you have a pebbly consistency.
Make the Filling
Add the molasses and water along with baking soda, all into a mixing bowl and combine well. Pour the mixture into a prepared pie shell. Evenly sprinkle the crumb topping on top.
Bake in the oven for 15 minutes and then reduce the oven temperature to 350° and bake for 20 more minutes. The shoo-fly pie is done when it is set and firm.
Notes
Expert Tips: for Making this Shoofly Pie Recipe:
Testing Doneness: While baking, keep an eye on your pie. The filling should puff up a bit and the crust should turn golden brown. To check if the pie is done, insert a knife into the filling – if it comes out relatively clean, the pie is ready.
Patience is Key: One of the main reasons pies don't set is because they haven't been allowed enough time to cool and set up. For best results, let your pie cool completely at room temperature. It can be tough to wait, but this step is crucial for a well-set pie.
Storing the Pie: Store your shoofly pie properly to maintain its taste and texture. If you plan on eating it within two days, cover the pie loosely with aluminum foil or plastic wrap and leave it at room temperature. If you need to store it for a longer period, cover it well and refrigerate it. The pie should last up to one week in the fridge.
Serving: Serve the pie at room temperature, as this allows the flavors to come through best. Shoofly pie is often enjoyed with a cup of coffee or a scoop of vanilla ice cream for an extra treat.