My Grandma’s Shoofly Pie
👩🍳 Step-by-Step Instructions
- Preheat & Prep: Preheat your oven to 400°F (200°C). Roll out your pie crust and press it into a 9-inch pie plate, crimping the edges beautifully. Set it aside in the fridge while you make the fillings. 🥧
- Make the Crumbs: In a medium bowl, combine the flour, brown sugar, cinnamon, nutmeg, and salt. Add the cold cubed butter. Use your fingers, a pastry cutter, or a fork to work the butter into the flour mixture until it resembles fine crumbs. 🧈🌾
- Mix the Liquid Layer: In a separate heat-safe bowl, stir together the molasses and boiling water. Quickly whisk in the baking soda (it will start to foam up a bit—that’s normal!). Let it cool slightly for a minute, then whisk in the beaten egg until fully combined. 🌪️
- Assemble the Layers: Retrieve your cold pie shell. We are doing a structured layer method for the perfect balance: Sprinkle about ⅓ of your crumb topping into the bottom of the pie crust. Carefully pour the molasses mixture over the crumbs. Finally, even-handedly top the entire pie with the remaining 🫗 crumbs.
- Bake to Perfection: Bake at 400°F (200°C) for 10 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for another 35–40 minutes until the center is set and no longer jiggly. ⏳
- Cool and Serve: Allow the pie to cool completely on a wire rack before slicing. The molasses layer needs time to set up into that gooey, sticky consistency! 🥧
