Shoofly Pie in a Pastry Shell

Shoofly Pie in a Pastry Shell keeps the shopping list focused on all purpose flour, ground nutmeg, and ground ginger. It serves 12 Slices.

Count on 20 minutes of prep, 30 minutes of cooking, about 50 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

Crumb Topping

• 1 ½ cups all purpose flour
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 1 teaspoon cinnamon
• ¼ teaspoon kosher salt
• 1 cup light brown sugar — packed
• ¼ cup butter — cubed and cold

Filling

• ½ teaspoon baking soda
• ¾ cup boiling water
• ½ cup unsulfured molasses
• 1 large egg yolk — well beaten

Crust

• 1 Single Pie Crust

How the cooking goes

1. Heat the oven to 400°F. Line a pie dish with the single pie crust and keep it to one side.
2. Blend the flour, nutmeg, ginger, cloves, cinnamon, salt, and brown sugar in a bowl. Cut in the cold butter with a pastry blender or fork until the mixture resembles coarse crumbs.
3. In a small bowl, dissolve the baking soda in the boiling water. Whisk in the molasses, then the egg yolk, until fully combined.
4. Layer the molasses filling and crumbs in alternating layers in the prepared crust, ending with a crumb layer on top. Three layers total is the target.
5. Oven-bake for 10 minutes at 400°F, then reduce the oven temperature to 350°F and continue baking for about 20 minutes, until the filling feels like jello when pressed: firm but with a little give.
6. Cool completely at ambient temperature. Serve with whipped cream or vanilla ice cream.

After it comes off the heat

Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.

If you want another plate from Pies and tarts, open Sweet Potato Pie in a Pastry Shell and Buffalo Chicken Blue Cheese Hand Pies in a Pastry Shell.