Shoo Fly Pie Recipe

Move an oven rack to the middle position, then preheat the oven to 450ºF (232ºC).
Fit a 9" pie plate with the pie crust. Crimp the edges and allow to chill in the refrigerator until you are ready to fill it.
½ recipe homemade pie crust
In a small bowl, combine the flour, brown sugar, cinnamon, nutmeg, and salt. Whisk together to combine, then add the small pieces of butter. Use a fork to cut the chunks into the mixture, then use your hands to blend the butter in further until the mixture resembles sand. Set aside.
1 cup (120g) all-purpose flour, ½ cup (100g) firmly packed light brown sugar, 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon salt, ¼ cup (57g) unsalted butter
Add the molasses to a medium size bowl or, preferably, a large glass measuring cup with a spout. Pour in the boiling water, then immediately add the baking soda and stir quickly until mixture starts to foam.
8 ounces (227g) unsulphured molasses, ¾ cup (180mL) boiling water, ½ teaspoon baking soda
Remove the pie plate from the refrigerator then pour the bloomed molasses into the pie shell. Spoon the crumb mixture evenly over the top of the molasses, fit the pie plate with a pie shield or foil, then place on a large baking sheet.
Bake the pie for 20 minutes. Reduce the oven temperature to 350ºF (177ºC) and bake an additional 20 minutes until filling is set and firm (it can jiggle a little bit but should mostly be intact). Remove the pie shield for the last 10 minutes to brown the crust. Remove from the oven and allow to cool completely at room temperature. Pie can be served room temperature or cold. Cover tightly and store leftovers at room temperature up to 3 days or in the refrigerator up to 5 days. Pie freezes well, up to 3 months. Thaw in the refrigerator or room temperature.

Ingredients

Instructions

Notes

Nutrition Disclosure