Shoofly Sweet Pie (Print Version)
# Ingredients:
→ Crumb Topping
01 -
1/2 teaspoon ground nutmeg
02 -
1/4 teaspoon kosher salt
03 -
1/2 cup (115g) cold unsalted butter, cubed
04 -
1 1/2 cups (210g) all-purpose flour
05 -
1/2 cup (110g) packed dark brown sugar
06 -
1 teaspoon ground cinnamon
→ Filling
07 -
1/2 teaspoon baking soda
08 -
3/4 cup (230g) molasses
09 -
3/4 cup (160g) hot water
→ Pie Crust
10 -
1/4 teaspoon white sugar
11 -
3-4 tablespoons water
12 -
1 cup (175g) all-purpose flour
13 -
1/2 teaspoon kosher salt
14 -
1/2 cup (115g) cold unsalted butter, cubed
# Instructions:
01 -
Start with your dry stuff, and then blend the butter in until lumpy and crumb-like.
02 -
Combine molasses, warm water, and baking soda. Mix in a portion of the crumb topping (about 1/3).
03 -
To make the dough, put the flour, salt, sugar, and butter in a processor and pulse till crumbly. Then, add a bit of water till it sticks together. Refrigerate for an hour.
04 -
Roll out your dough to about 12 inches, lay it in the pie dish, and crimp the sides. Pop it back in the fridge for another half hour.
05 -
Fill the crust with the molasses mixture and sprinkle the remaining crumb topping over it. Bake it at 450°F for 15 minutes to start, then drop to 350°F for another 25 minutes.
# Notes:
01 -
Wait till it’s fully cooled before you cut it.
02 -
Tastes amazing with a hot cup of coffee on the side.
03 -
You can try lighter molasses if you prefer.