my high school teacher's shoofly pie
back in high school, I took a cooking class in which I learn how to bake an Amish/Dutch pie known as 'shoofly pie'. little teenage Jeremie was intrigued, especially since my family was well known for baking the best cakes and Puerto Rican treats – but never had I heard or even tasted a shoofly pie. once we finished them in class and got to taste them... I quickly fell in love.
essentially, a shoofly pie consists of sugar and molasses hence the darker color in the pie's filling. you may even think it's burnt from its appearance when baking and finished baking, but do not let that fool you because that is actually of the molasses and sugar melting together to create a super-rich filling.
so if you haven't tried a shoofly pie before now's your time to do so! this is perfect for any season, and especially the colder-cozier months that are headed our way.
make crumble/topping layer
allow to cool & serve
How to make
for crumble layer:
1. in a mixing bowl, combine all dry ingredients. using a fork or whisk to mix and get rid of any lumps.
2. toss in butter, and with a fork create a crumble topping. feel free to use your hands to incorporate more evenly. if the mixture is too dry add more butter as needed until desired consistency – reference video for consistency. set aside.
for filling layer:
1. in another mixing bowl, combine all dry ingredients for the filling layer.
2. add in the molasses, vegan egg, and vanilla. using a whisk, combine with the dry ingredients to ensure everything has been incorporated well.
3. slowly whisk in the boiling water into the rest of the mixture until all water has been added. the liquid mixture should have a light foamy layer overtop.
1. preheat the oven to 375° f.
2. place your pie crust/baking dish on top of the baking tray. carefully pour the liquid filling layer into the pie crust.
3. evenly distribute the crumble topping over the liquid filling until it has entirely been covered.
4. place the baking tray with pie into the oven to bake for 30-35 minutes, depending on your oven (see notes).
5. once 30 minutes has passed the pie should have puffed and you should see a thick layer over top. remove the pie from the oven and allow it to cool for at least 45 minutes to an hour.
6. if desired, top with a dusting of powder sugar and serve warm or cool.
• always use a baking tray as this will most likely cook over, due to the liquid consistency of the filling.
• the outer layer will become firm as it bakes in the oven and also when it cools, if left too long in the oven it will harden even more so do not overcook. i recommend keeping an eye around the 25-minute mark and determining if you should bake longer or less. i do not recommend baking longer than 40 minutes.
• i recommend creating this with my measurements for your first time and then trying it. if you think it's not sweet enough or too sweet, then you can change the amount of brown sugar added to adjust for your palete.
• you can serve this warm but not hot! if you eat this before it cools for a bit you may burn yourself and/or your guest, so please do not serve right out of the oven due to the sugar and molasses! hot sugar is no bueno on the tongue or skin!
for topping layer:
1 cup all-purpose flour
1/2 tsp baking powder
1/2 cup dark brown sugar
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 cup plant-based butter, salted
1 1/2 teaspoons all-purpose flour
1/2 cup dark brown sugar
1/2 teaspoon baking soda
1/2 cup baking molasses (look for unsulphured organic to ensure vegan)
2 oz. just egg (about 4 tbsp), at room temperature
1 teaspoon vanilla
1 cup boiling water
pie crust (check ingredients to ensure it's vegan or use a recipe to make from scratch)
powdered sugar, for dusting