Shoofly Pie

Shoofly Pie - Bake from Scratch Jan/Feb 2017

We turned to Pennsylvania-based food blogger Brett Braley for his updated take on this Shoofly Pie classic. With a punch of orange to accent the underlying molasses, this reprisal of the wet bottom pie is full of decadent flavor. Read more about the history behind this Pennsylvania classic, here

Shoofly Pie
Makes 1 (9-inch) pie
  • 1¾ cups (219 grams) all-purpose flour
  • 5 tablespoons (70 grams) cold unsalted butter
  • 3 tablespoons (42 grams) cold all-vegetable shortening
  • 2 tablespoons (28 grams) firmly packed dark brown sugar
  • ½ tablespoon (6.5 grams) vanilla extract
  • ¼ teaspoon kosher salt
  • ¼ cup (60 grams) ice water
  • Orange Molasses Filling (recipe follows)
  • Crumb Topping (recipe follows)
  1. In the work bowl of a food processor, combine flour, butter, shortening, brown sugar, vanilla, and salt; pulse until mixture is crumbly. With processor running, add ¼ cup (60 grams) ice water in a slow, steady stream just until dough comes together. Turn out dough, and shape into a disk. Wrap in plastic wrap, and refrigerate for at least 30 minutes.
  2. Preheat oven to 400°F (200°C).
  3. On a lightly floured surface, roll dough into a 10-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Fold edges under, and crimp as desired. Pour Orange Molasses Filling into prepared crust. Gently sprinkle Crumb Topping over filling.
  4. Bake for 15 minutes. Reduce oven temperature to 375°F (190°C), and bake until topping is golden brown and filling is set, 30 to 40 minutes more, covering with foil during last 10 minutes of baking to prevent excess browning. Let cool completely on a wire rack.

Orange Molasses Filling
Makes about 3 cups
  • ¾ cup (180 grams) water
  • ¾ cup (180 grams) fresh orange juice
  • 1 teaspoon (5 grams) baking soda
  • ½ teaspoon (1.5 grams) kosher salt
  • 1 cup (336 grams) dark molasses
  • ¼ cup (55 grams) firmly packed dark brown sugar
  • 2 tablespoons (26 grams) vanilla extract
  • 1 tablespoon (2 grams) orange zest
  • 1 large egg (50 grams)
  1. In a small saucepan, bring ¾ cup (180 grams) water and orange juice to a boil over medium-high heat. Cook, stirring occasionally, until reduced to ½ cup (120 grams), 20 to 25 minutes. Remove from heat, and immediately stir in baking soda and salt. Let stand until slightly warm to the touch, about 15 minutes.
  2. In a large bowl, whisk together molasses, brown sugar, vanilla, zest, and egg. Pour orange juice mixture into molasses mixture in a slow, steady stream, stirring constantly, until combined. Use immediately.

Crumb Topping
Makes about 2 cups
  • 1 cup (125 grams) all-purpose flour
  • ½ cup (110 grams) firmly packed light brown sugar
  • ¼ cup (57 grams) cold unsalted butter, cubed
  • 1 tablespoon (2 grams) orange zest
  1. Place flour, brown sugar, cold butter, and zest in a small bowl. Crumble with your fingertips until desired consistency is reached.


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