Dutch Shoofly Pie for Breakfast
In Pennsylvania Dutch Country, eating pie for breakfast isn't just acceptable - it's tradition. This molasses-filled beauty with its crumbly streusel top has fueled Lancaster County farmers for generations. Paired with strong coffee, it's the original breakfast of champions.
Equipment Needed
Instructions
Preheat and prep: Preheat your oven to 375°F. Place the unbaked pie crust in a 9-inch pie pan and crimp the edges decoratively. Set aside.
Make the crumb topping: In a large bowl, whisk together flour, brown sugar, cinnamon, nutmeg, and salt. Add the cold cubed butter and work it in with a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces.
Make the molasses filling: In a medium bowl, combine the dark molasses and boiling water. Add the baking soda - it will foam up dramatically. Stir until combined, then whisk in the beaten egg yolk.
Layer the pie: Pour about one-third of the molasses mixture into the unbaked pie crust. Sprinkle one-third of the crumb mixture on top. Repeat the layers two more times, ending with crumbs on top.
Bake the pie: Place the pie on a baking sheet to catch any drips. Bake for 10 minutes at 375°F, then reduce the oven temperature to 350°F and continue baking for 25-30 minutes more.
Check for doneness: The pie is done when the center is set (it shouldn't jiggle when you shake the pan) and the crumb topping is golden brown. A knife inserted in the center should come out mostly clean.
Cool before serving: Let the pie cool for at least 30 minutes. Shoofly pie is traditionally served at room temperature, which is perfect for breakfast since you can bake it the night before.
Serve Pennsylvania Dutch style: Slice the pie and serve with a steaming cup of strong black coffee. Some folks add a dollop of whipped cream, but traditionalists enjoy it plain. Dunk if you dare - it's not against the rules.
💡 Pro Tips & Variations
- Wet bottom vs. dry bottom: This recipe makes a "wet bottom" shoofly with a gooey molasses layer under the crumbs. For "dry bottom," increase the crumbs and reduce the molasses mixture.
- The name's origin: The name "shoofly" supposedly comes from having to shoo flies away from the sweet molasses filling as the pie cools. It's that irresistibly sweet.
- Choose your molasses: Traditional recipes use blackstrap molasses for intense flavor. Dark molasses is a good middle ground. Light molasses makes a milder pie.
- Make it the night before: Shoofly pie actually improves overnight as the flavors meld. Perfect for an easy morning.
- Visit Lancaster County: For the authentic experience, visit a Pennsylvania Dutch farmers market or roadside stand. The real thing is unforgettable.
- Coffee pairing: The bitter coffee perfectly balances the sweet, rich molasses. It's a match made in Lancaster County heaven.