Shoofly Pie
Taste of Home
Notes
Let pie weights cool before storing. Beans and rice may be reused as pie weights, but not for cooking.
Ingredients
- Pastry for single-crust pie (9 inches)
- For the filling:
1/2 cup packed brown sugar
1/2 cup molasses
1 large egg, room temperature
1 1/2 teaspoons all-purpose flour
1/2 teaspoon baking soda
1 cup boiling water
1 large egg yolk, room temperature, lightly beaten
- For the topping:
1 1/2 cups all-purpose flour
3/4 cup packed brown sugar
3/4 teaspoon baking soda
Dash salt
6 tablespoons cold butter, cubed
Directions
- Preheat the oven to 425°F.
- On a floured surface, roll dough to fit a 9-in. deep-dish pie plate. Trim and flute edge. Refrigerate at least 30 minutes.
- Meanwhile, make the filling. Mix brown sugar, molasses, egg, flour and baking soda. Gradually stir in boiling water; cool completely.
- Line un-pricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 15 minutes. Remove foil and pie weights; brush crust with egg yolk. Bake 5 minutes. Cool on a wire rack.
- Reduce oven setting to 350°F.
- In another bowl, whisk together first four topping ingredients. Cut in butter until crumbly. Add filling to crust; sprinkle with topping. Cover edge of pie with foil.
- Bake until filling is set and golden brown, 45-50 minutes. Cool on a wire rack.
- Store in the refrigerator.
Information
- Category
- Desserts, Pies/Tarts
- Yield
- 1 pie, serves 8
- Total Time
- 1 hour, 4 minutes, 59 seconds