Just like Grandma used to make! Grammy’s Shoofly Pie has the classic golden-brown molasses flavor topped with a crunchy, buttery crumble that will delight your inner child. Rich, sweet, and nostalgic, Grammy's Shoofly Pie is the perfect comfort dessert any time of the year! Make sure you have your spoon ready!
IngredientsFor the pie: • pie dough, enough for a single-crust pie • 1/2 cup brown sugar, packed • 1/2 cup molasses • 1 large egg, room temperature • 1 1/2 teaspoons all-purpose flour • 1/2 teaspoon baking soda • 1 cup water, boiling • 1 large egg yolk, room temperature, lightly beaten For the topping: • 1 1/2 cups all-purpose flour • 3/4 cup brown sugar, packed • 3/4 teaspoon baking soda • salt, to taste • 6 tablespoons butter, cold and cubed
Roll the dough to fit a 9-inch pie plate.
Trim and flute the edges of the dough on the pie plate.
Refrigerate the pie plate for 30 minutes.
Preheat the oven to 425 degrees F.
Mix the 1/2 cup of the brown sugar, the molasses, the egg, the 1 1/2 teaspoons of the flour, and the 1/2 teaspoon of the baking soda together.
Slowly stir in the boiling water, allowing it to cool completely.
Line the crust with foil and fill it with pie weights like dried beans or rice.
Blind bake the crust on the lower rack for 15 minutes.
Remove the foil and weights.
Brush the crust with the egg yolk.
Bake the crust for 5 minutes.
Allow the crust to cool on a rack.
Reduce the oven heat to 350 degrees F.
Whisk together the remaining flour, the remaining brown sugar, the remaining baking soda, and the salt in a bowl.
Cut in the butter until the mixture is crumbly, making sure the butter stays as cold as possible.
Add the filling to the crust.
Sprinkle the topping evenly over the filling.
Cover the edges of the pie with foil before placing it in the oven.
Bake until the filling is set and golden brown, about 45-50 minutes.
Cool the pie on a rack.