Shoofly Molasses Pie (Print Version)
# Ingredients:
→ Crust
01 -
1/2 teaspoon white sugar
02 -
3-4 tablespoons water
03 -
1/4 cups (175g) all-purpose flour
04 -
1/2 cup (115g) cubed unsalted butter, chilled
05 -
1/2 teaspoon kosher salt
→ Topping
06 -
1/2 cup (115g) butter cubes, cold
07 -
1 teaspoon cinnamon ground
08 -
1/4 teaspoon kosher salt
09 -
1 1/2 cups (210g) all-purpose flour
10 -
1/2 cup (110g) packed brown sugar, dark
11 -
1/2 teaspoon nutmeg powder
→ Filling
12 -
3/4 cup (160g) water, hot
13 -
1/2 teaspoon baking soda
14 -
3/4 cup (230g) molasses
# Instructions:
01 -
Whizz together flour, sugar, salt, and butter in a food processor until it looks like coarse crumbs. Add water bit by bit until a dough forms. Refrigerate for 1 hour.
02 -
Roll dough into a circle roughly 12-inches wide, press into a pie dish, and create decorative edges if you want. Keep cold for 30 minutes.
03 -
Stir dry ingredients first, then work in butter chunks until it’s crumbly.
04 -
Stir together molasses, baking soda, and hot water. Fold in about a third of the crumbly mixture.
05 -
Add filling to the prepared crust and sprinkle on the leftover topping crumbs. Bake it at 450°F for 15 minutes, then lower to 350°F and bake for another 25 minutes.
# Notes:
01 -
Cut it once it's fully cooled
02 -
Tastes amazing with warm coffee
03 -
Molasses type doesn’t matter—light or dark works