Slight variations on Shoo-fly pie abound. This wet-bottom technique recipe hails from Lancaster county where my college roommate's family settled generations ago. For more on the history of Shoo-fly pie, check out Amanda Clarke's history of the dish.
Crumb addicts may want to increase the the crumb topping by half (thus reserving one-third of the crumb mix for the filling and two-thirds for the topping).
About This Recipe
|Active time:||30 minutes|
|Total time:||3 hours|
|Special equipment:||food processor, kitchen scale, stand mixer|
|This recipe appears in:||American Classics: How to Make Shoo-fly Pie|
- For the Crust
- 1 unbaked 9 inch pie crust (I halved this Easy Pie Crust from the Food Lab)
- 1 large egg, lightly beaten
- For the Crumbs
- 1 cup flour
- 1/2 cup brown sugar
- 2 Tablespoons unsalted butter, cut into small pieces
- For the Filling
- 1 cup molasses
- 1 large egg, slightly beaten
- 3/4 cup cold water
- 1 teaspoon baking soda dissolved in 1/4 cup hot water
Preheat oven to 375°F. Roll out your pie dough and place in pie dish.
In the bowl of a food processor add brown sugar and flour. Pulse several times to combine. Add butter pieces and pulse several more times until crumbs begin to form. Divide mixture and set half aside for the topping.
In a large bowl or the bowl of a stand mixer add molasses, egg, cold water, hot water and baking soda solution and whisk to combine. Add crumb mixture and whisk until just combined.
Brush pie shell with egg wash. Pour filling mixture into unbaked pie shell. Sprinkle reserved crumbs on top. Bake 35 minutes. Transfer to a rack to cool completely before cutting.