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Slice of wet-bottom shoofly pie on a white plate showing crumb top over a dark molasses layer

Pennsylvania Dutch Shoofly Pie with Molasses Crumb Top

A wet-bottom Pennsylvania Dutch shoofly pie with a molasses filling and spiced crumb topping, baked in a 9-inch crust and cooled 2 hours before slicing.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 3 hours
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 317
Ingredients Method Notes

Ingredients
  

Crust
  • 1 unbaked pie crust (23 cm / 9-inch); homemade or store-bought
Crumb topping
  • 190 g all-purpose flour
  • 110 g dark brown sugar packed
  • 85 g unsalted butter cold, cubed
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp fine salt
Molasses filling
  • 180 ml unsulphured molasses (255 g); mild, not blackstrap
  • 120 ml hot water just off the boil
  • 1/2 tsp baking soda
  • 1 large egg lightly beaten

Method
 

  1. Heat the oven to 190 C / 375 F with a rack in the lower third. Fit the crust into a 23 cm / 9-inch pie plate, crimp the edge, and set the plate on a 33 x 46 cm / 13 x 18 inch rimmed baking sheet.
  2. Whisk the flour, brown sugar, cinnamon, ginger, nutmeg and salt in a 3-quart / 2.8 L bowl. Rub in the cold butter with your fingertips until you have coarse crumbs, with some clumps pea-sized and some larger. Set aside.
  3. Whisk the molasses, hot water and baking soda in a 1 L / 4-cup heatproof jug until the soda dissolves and the mixture foams. Let it stand 2 minutes to cool slightly, then whisk in the egg.
  4. Pour the filling into the crust. It will look thin, and that's right. Scatter the crumbs evenly over the top without pressing them down. Some will sink into the filling.
  5. Bake at 190 C / 375 F for 15 minutes. Lower the oven to 175 C / 350 F and bake 25 minutes more, until the topping looks dry and the center barely wobbles when you nudge the pan.
  6. Cool the pie on a wire rack for 2 hours at room temperature so the filling sets. Cut 8 slices with a sharp knife, wiping the blade clean between cuts.

Notes

  • Cool the pie a full 2 hours before slicing, or the filling will run.
  • Don't press the crumbs down. They sink a little on their own, which is normal.
  • Use mild molasses, not blackstrap, for a balanced flavor.
  • Make the crumb topping up to 2 days ahead and refrigerate it.