Shoofly Pie

Method

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1. Pulse the flour, salt, sugar and butter in a food processor until it resembles coarse crumbs. Add the water a tablespoon at a time, pulsing until the dough clumps. Shape into a disc, wrap and chill for at least 30 minutes.

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2. Heat the oven to 200°C / 400°F with a baking tray on the middle shelf.

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3. Roll the pastry to 3 mm and line a 23 cm pie dish. Crimp the edge.

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4. Rub the butter into the flour, brown sugar and cinnamon for the crumbs until it looks like coarse crumbs.

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5. Stir the molasses and boiling water together, then stir in the bicarbonate of soda, which will foam, and the egg.

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6. Pour the filling into the pastry shell and scatter the crumbs evenly over the top.

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7. Set the pie on the hot tray and bake for 10 minutes. Lower the oven to 175°C / 350°F and bake for 30 to 35 minutes more, until the crumbs are golden and the filling is set with a slight wobble.

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8. Cool on a wire rack for at least 2 hours before slicing.

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Chef’s Tips

• Use plain unsulphured molasses, not blackstrap. Blackstrap makes the pie bitter.
• Pour the filling in before you scatter the crumbs, and scatter them gently so they do not sink.
• Let the pie cool. The filling sets as it cools and is too runny to slice hot.

Pairing Suggestions

• Strong black coffee
• Whipped cream
• Vanilla ice cream

Storage & Reheating

Keep covered at room temperature up to 3 days.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.