Dover-Area Amish Shoofly Pie
A molasses-based pie with a crumbly streusel top, sold at Amish and Mennonite market stands near Dover. It is dense, sweet, and traditionally paired with strong coffee.
- Prep
- 25 min
- Cook
- 40 min
- Total
- 65 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 380 kcal
Equipment
- •9-inch pie dish
- •Mixing bowls
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 15
- carbs
- 58
- protein
- 5
- calories
- 380
Instructions
- 1
Preheat your oven to 375°F. Press the pie dough into a 9-inch pie dish and crimp the edges.
- 2
Mix the flour and brown sugar in a bowl. Work in the cold butter until crumbly, then set aside.
- 3
Stir the baking soda into the hot water in a separate bowl until it dissolves.
- 4
Whisk the molasses and egg together. Stir in the baking soda water.
- 5
Pour about two-thirds of the crumb mixture into the pie crust.
- 6
Pour the molasses mixture over the crumbs.
- 7
Sprinkle the remaining crumb mixture evenly over the top.
- 8
Bake for 35-40 minutes. The top should feel set, but the center should still jiggle slightly.
- 9
Let the pie cool completely on a wire rack before you slice it.
Chef's tips
For a 'wet-bottom' shoofly pie (a pie with a gooey layer under the crumbs), do not overbake the center.
Storage
Cover and store at room temperature for up to 2 days, or refrigerate up to 5 days.
Reheating
Serve at room temperature, or warm briefly in a low oven.
Common mistakes to avoid
- •Overmixing the crumb topping until it turns pasty instead of crumbly
- •Baking too long, which dries out the traditional gooey bottom layer
Serving suggestions
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