Shoofly Pie
Taste of Home
Notes
Let pie weights cool before storing. Beans and rice may be reused as pie weights, but not for cooking.
Ingredients
- Pastry for single-crust pie (9 inches)
- For the filling:
1/2 cup packed brown sugar
1/2 cup molasses
1 large egg, room temperature
1 1/2 teaspoons all-purpose flour
1/2 teaspoon baking soda
1 cup boiling water
1 large egg yolk, room temperature, lightly beaten
- For the topping:
1 1/2 cups all-purpose flour
3/4 cup packed brown sugar
3/4 teaspoon baking soda
1 dash salt
6 tablespoons cold butter, cubed
Directions
- Preheat the oven to 425°F.
- On a floured surface, roll the dough to fit a nine-inch deep-dish pie plate. Trim and flute the edges. Refrigerate for at least 30 minutes.
- Meanwhile, make the filling. Mix the brown sugar, molasses, egg, flour, and baking soda. Gradually stir in the boiling water. Let it cool completely.
- Line the unpricked crust with a double thickness of foil. Fill it with pie weights, such as dried beans or uncooked rice. Bake on a lower oven rack for 15 minutes. Remove the foil and pie weights, then brush the crust with egg yolk. Bake five minutes. Cool it on a wire rack.
- Reduce the oven setting to 350°F.
- In another bowl, whisk together the first four topping ingredients. Cut in the butter until crumbly. Add the filling to the crust, then sprinkle it with topping. Cover the edges of the pie with foil.
- Bake until the filling is set and golden brown, 45-50 minutes. Cool it on a wire rack.
- Store it in the refrigerator.
Information
- Category
- Desserts, Pies/Tarts
- Yield
- 1 pie, serves 8
- Total Time
- 1 hour, 4 minutes, 59 seconds