Shoofly Pie III: A Deep Dive into the Dark, Delicious Molasses Treat

Shoofly pie. The name itself conjures images of simpler times, of Pennsylvania Dutch kitchens filled with the aroma of baking spices and sweet molasses. But beyond the charming moniker lies a dessert steeped in history and regional tradition, a pie that’s both comforting and intensely flavorful. While variations abound, today we’re tackling Shoofly Pie III, a version known for its deeply molasses-forward flavor and often a more pronounced “wet bottom.” Buckle up, butter your pans, and let’s embark on a baking adventure into the world of Shoofly Pie III.

What is Shoofly Pie, Anyway?

Before we dive into the specifics of our recipe, let’s quickly address the uninitiated. Shoofly pie is a traditional Pennsylvania Dutch dessert, primarily associated with Lancaster County. It’s a molasses crumb pie, typically made with a simple pastry crust and a filling composed of a crumb topping and a liquid molasses mixture. The “shoofly” name is believed to originate from the pie’s tendency to attract flies due to its sweet, sticky nature – local children would supposedly shoo the flies away while the pie cooled.

There are generally two main types of shoofly pie: wet-bottom and dry-bottom. Wet-bottom pies have a distinct layer of liquid molasses that settles at the bottom of the pie crust, creating a gooey, intensely flavored base. Dry-bottom pies, on the other hand, have a more evenly distributed moisture content, resulting in a firmer texture. Shoofly Pie III leans towards the wet-bottom side, delivering that classic, almost decadent molasses experience.

Why Shoofly Pie III? What Makes It Special?

The “III” designation in Shoofly Pie III isn’t necessarily a formal classification, but rather a common way to differentiate this particular recipe from other variations. It often signifies a specific balance of ingredients and techniques that result in a characteristically rich and molasses-heavy pie. This recipe typically uses dark molasses as a primary flavor component, resulting in a darker color and bolder taste than some other shoofly pie recipes.

This version also emphasizes the importance of the “wet bottom,” creating that coveted layer of gooey molasses that is both a hallmark and a major draw for many shoofly pie enthusiasts. It’s a pie for those who truly appreciate the intense, unapologetic flavor of molasses.

The Recipe: Shoofly Pie III (Wet Bottom)

Now, let’s get down to business! This recipe provides detailed instructions for creating a Shoofly Pie III that will transport you straight to a Pennsylvania Dutch kitchen. Be prepared to embrace the simplicity of the ingredients and the satisfying process of creating this classic dessert.

Yields: 8 servings
Prep time: 30 minutes
Cook time: 45-55 minutes

Ingredients:

For the Crust:

* 1 ½ cups all-purpose flour
* ½ teaspoon salt
* ½ cup (1 stick) cold unsalted butter, cut into small cubes
* 3-5 tablespoons ice water

For the Crumb Topping:

* 1 ½ cups all-purpose flour
* ¾ cup packed dark brown sugar
* ¾ teaspoon ground cinnamon
* ½ teaspoon ground ginger
* ½ cup (1 stick) cold unsalted butter, cut into small cubes

For the Molasses Filling:

* 1 ½ cups boiling water
* 1 teaspoon baking soda
* ¾ cup dark molasses
* 1 large egg, lightly beaten

Equipment:

* 9-inch pie plate
* Mixing bowls
* Pastry blender or food processor
* Measuring cups and spoons
* Whisk

Instructions:

Part 1: Making the Pie Crust

1. Combine dry ingredients: In a large mixing bowl, whisk together the flour and salt.
2. Cut in the butter: Add the cold, cubed butter to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. The butter should still be in small pieces; avoid overmixing.
3. Add ice water: Gradually add ice water, one tablespoon at a time, mixing lightly after each addition. Continue adding water until the dough just comes together. Be careful not to add too much water, as this will make the crust tough.
4. Form the dough: Gently gather the dough into a ball. Flatten it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 hours). This allows the gluten to relax, resulting in a more tender crust.
5. Roll out the crust: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to your 9-inch pie plate. Trim any excess dough and crimp the edges to create a decorative border.
6. Pre-bake (optional): For a crispier crust, pre-bake the crust for 10-12 minutes at 350°F (175°C). Line the crust with parchment paper and fill with pie weights or dried beans to prevent it from puffing up. Remove the parchment paper and weights during the last few minutes of baking to allow the crust to brown slightly. Pre-baking is not strictly necessary, but it can help prevent a soggy bottom, especially with a wet-bottom pie.

Part 2: Preparing the Crumb Topping

1. Combine dry ingredients: In a medium mixing bowl, whisk together the flour, brown sugar, cinnamon, and ginger.
2. Cut in the butter: Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour mixture until the mixture resembles coarse crumbs. Again, ensure the butter remains in small pieces.
3. Refrigerate: Cover the crumb topping and refrigerate it while you prepare the molasses filling. This helps the butter stay cold and prevents the topping from becoming too greasy.

Part 3: Making the Molasses Filling

1. Dissolve baking soda: In a heatproof bowl or measuring cup, pour the boiling water over the baking soda. The mixture will fizz and foam. Stir until the baking soda is completely dissolved.
2. Combine wet ingredients: Add the molasses to the baking soda mixture and stir well to combine. The mixture will thin out slightly.
3. Add egg: Whisk in the lightly beaten egg until well combined.

Part 4: Assembling and Baking the Pie

1. Layer the ingredients: Pour about half of the molasses filling into the prepared pie crust. Sprinkle about half of the crumb topping evenly over the filling. Pour the remaining molasses filling over the crumb topping, and then sprinkle the remaining crumb topping over the filling.
2. Bake: Bake in a preheated oven at 350°F (175°C) for 45-55 minutes, or until the topping is golden brown and the filling is set around the edges but still slightly jiggly in the center. A toothpick inserted into the center should come out with moist crumbs attached – this is characteristic of a wet-bottom pie.
3. Cool: Let the pie cool completely on a wire rack before serving. This allows the filling to set properly and the flavors to meld together. The wet bottom will become more pronounced as the pie cools.

Tips and Tricks for Shoofly Pie III Perfection

* Use quality molasses: The flavor of the molasses is the star of the show in this pie, so use a good quality dark molasses for the best results. Avoid using blackstrap molasses, as it can be too bitter.
* Keep the butter cold: Cold butter is essential for creating a flaky pie crust and a crumbly topping. Make sure the butter is well-chilled before using it in both the crust and the topping.
* Don’t overmix the dough: Overmixing the pie crust dough will develop the gluten, resulting in a tough crust. Mix just until the dough comes together.
* Adjust baking time as needed: Baking times may vary depending on your oven. Keep an eye on the pie and adjust the baking time as needed to ensure the topping is golden brown and the filling is set.
* Embrace the wet bottom: Don’t be alarmed if the center of the pie is still slightly jiggly when you take it out of the oven. This is characteristic of a wet-bottom shoofly pie, and the filling will continue to set as it cools.
* Serve with whipped cream or ice cream: Shoofly pie is delicious on its own, but it’s even better when served with a dollop of whipped cream or a scoop of vanilla ice cream. The cool, creamy topping provides a nice contrast to the rich, molasses flavor of the pie.

Variations and Adaptations

While this recipe offers a classic take on Shoofly Pie III, there are always opportunities to customize it to your liking. Here are a few variations and adaptations to consider:

* Spice it up: Add a pinch of ground cloves, allspice, or nutmeg to the crumb topping for a warmer, more complex flavor.
* Add nuts: Mix chopped pecans or walnuts into the crumb topping for added texture and flavor.
* Use different flours: Experiment with different types of flour in the crust and topping, such as whole wheat flour or spelt flour, for a nuttier flavor and added nutritional value.
* Make it gluten-free: Use a gluten-free flour blend in the crust and topping to make this pie gluten-free. Be sure to use a blend that is designed for baking and contains xanthan gum or another binding agent.
* Add coffee: Dissolve a teaspoon of instant coffee in the boiling water for a subtle coffee flavor that complements the molasses.
* Reduce the sugar: If you prefer a less sweet pie, you can reduce the amount of brown sugar in the crumb topping and/or the amount of molasses in the filling.

Serving Suggestions

Shoofly pie is a versatile dessert that can be enjoyed in a variety of ways. Here are a few serving suggestions:

* Warm or cold: Shoofly pie can be served warm, at room temperature, or cold, depending on your preference. Some people prefer to eat it warm, as this enhances the molasses flavor and makes the wet bottom even gooier. Others prefer to eat it cold, as this allows the flavors to meld together and the filling to set completely.
* With whipped cream or ice cream: As mentioned earlier, whipped cream or vanilla ice cream is a classic accompaniment to shoofly pie. The cool, creamy topping provides a nice contrast to the rich, molasses flavor of the pie.
* With coffee or tea: Shoofly pie pairs perfectly with a cup of coffee or tea. The warm beverage helps to cut through the richness of the pie and complements its sweet flavor.
* As part of a dessert platter: Shoofly pie can be included as part of a dessert platter alongside other Pennsylvania Dutch specialties, such as apple dumplings, sticky buns, and whoopie pies.
* For breakfast or brunch: While shoofly pie is typically served as a dessert, it can also be enjoyed for breakfast or brunch. Its sweet, molasses flavor and hearty texture make it a satisfying and comforting way to start the day.

Storing Shoofly Pie

To store leftover shoofly pie, cover it loosely with plastic wrap or foil and refrigerate it for up to 3-4 days. The pie may become slightly drier over time, but it will still be delicious. You can also freeze shoofly pie for longer storage. Wrap the pie tightly in plastic wrap and then in foil, and freeze it for up to 2-3 months. To thaw, transfer the pie to the refrigerator and let it thaw overnight. You can reheat the pie in a preheated oven at 350°F (175°C) for 10-15 minutes, or until it is warmed through.

A Piece of History on Your Plate

Shoofly Pie III is more than just a dessert; it’s a taste of Pennsylvania Dutch history and tradition. It’s a reminder of simpler times, of cozy kitchens and the comforting aroma of baking spices. This recipe, with its emphasis on dark molasses and a pronounced wet bottom, captures the essence of this classic pie and delivers a truly unforgettable culinary experience. So, gather your ingredients, preheat your oven, and prepare to bake a Shoofly Pie III that will impress your friends, delight your family, and transport you to a world of sweet, molasses-infused bliss. Enjoy!