Shoofly Pie (Print Version)
# Ingredients:
→ Pie Crust
01 -
1/2 teaspoon white sugar
02 -
1/4 teaspoon kosher salt
03 -
3-4 tablespoons icy water
04 -
1 1/4 cups (175g) plain flour
05 -
1/2 cup (115g) chilled unsalted butter in cubes
→ Crumb Topping
06 -
1 teaspoon cinnamon powder
07 -
1/2 cup (115g) cubed cold butter
08 -
1/4 teaspoon kosher salt
09 -
1 1/2 cups (210g) regular flour
10 -
1 teaspoon nutmeg powder
11 -
1/2 cup (110g) tightly packed dark brown sugar
→ Filling
12 -
3/4 cup (230g) sticky molasses
13 -
3/4 cup (160g) warm water
14 -
1/2 teaspoon baking soda
# Instructions:
01 -
Blend flour, salt, sugar, and butter in food processor until it gets crumbly. Add water bit by bit until it forms dough. Keep it in the fridge for an hour.
02 -
Roll dough into a 12-inch circle, press it into your pie dish, and shape the edges however you like. Pop it back in the fridge for half an hour.
03 -
Combine your dry ingredients first, then work the butter in until it feels like crumbs.
04 -
Blend molasses, warm water, and baking soda. Mix in just a third of the crumb topping.
05 -
Pour filling over the base, scatter the rest of the crumb topping on top. Bake for 15 minutes at 450°F, then drop heat to 350°F and bake 25 minutes more.
# Notes:
01 -
Allow to cool down fully before cutting
02 -
Tastes great paired with coffee
03 -
You can swap in light or regular molasses