If you grew up anywhere near southeastern Pennsylvania, like I did, you’re probably familiar with shoofly pie. If not, well you are in for a treat! This pie a molasses lover’s dream come true! Shoofly pie has origins in the Philadelphia region, and you’ll find folks all around the area selling slices at farmer’s markets and flea markets. It’s a pretty unusual pie, but it’s delicious! The filling has has all the molassesey flavor of my vegan gingerbread cookies, but is super sweet and gooey. The crumb topping is rich and buttery, kind of like the topping on my vegan peach pie.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe! Step 1: Preheat your oven to 400°F before you do anything else. Tip: You can use your hands to work the butter into the crumb mixture, as long as you avoid warming it up too much. Let the topping chill in the fridge while you make the filling. Note: Yes, you read that right. We’re putting half of the topping inside the pie, with the filling. This helps give structure to the pie so that it holds together and slices up nicely. Step 10: Pop your pie into the oven! You’ll be baking it at 400° for fifteen minutes, then turning down the heat to 350°F for the remaining twenty five to thirty minutes. Step 11: Place your pie on a cooling rack and let it cool completely before slicing. Super important! If you slice it warm it will fall apart and make a huge mess. (It’ll still taste good though!) Tip: Vegan shoofly pie can take a while to cool — at least three hours! Consider making it the day before you plan to serve it.
More Vegan Pie Recipes
Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!
