Gluten Free Shoofly Pie
Gluten Free Shoofly Pie is a delicious take on this vintage Pennsylvania Dutch pie with unique molasses flavors and crumb topping that makes this pie a one of a kind!
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Ingredients
Gluten Free Pie Crust
- 1 recipe gluten free pastry crust
- milk of choice or egg wash 1 mixed egg + 1 Tbs. water for brushing on pie crust
Topping
- 1 ¼ cups 169 grams gfJules® Gluten Free All Purpose Flour
- ½ cup light or dark brown sugar or coconut palm sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 7 Tablespoons cold butter or vegan alternative e.g. Earth Balance® Buttery Sticks
Filling
- ¾ cup unsulfured light or regular baking molasses like Grandma’s®, Golden Barrel®, or Brer Rabbit®
- ¾ cup boiling water
- ½ teaspoon baking soda
- 2 Tablespoons 17 grams gfJules® Gluten Free All Purpose Flour (optional for more of a "dry bottom pie"/firm filling)
Instructions
- Prepare gluten free pie crust and set aside for 30 minutes, wrapped, on the counter or in the refrigerator if your kitchen is very warm.
- Meanwhile, prepare the crumb topping for the pie and preheat oven to 450°F.
- To make the crumb topping, combine gfJules Flour, brown sugar, cinnamon, nutmeg and salt together in a bowl and cut in the cold butter with a pastry cutter or two knives until the consistency resembles small pebbles. You may also use a food processor to mix the topping, but be careful not to overmix or melt the butter.
- Place the crumb topping in the refrigerator to stay cold while rolling out the crust into the pie pan. (Instructions for rolling out gluten free pie crust linked here)
- Next, make the filling by pouring the molasses and hot water together into a bowl and adding baking soda. Lastly, whisk in gfJules Flour (if using) until no lumps remain, then pour into the prepared pie shell.
- Sprinkle the crumb topping over the pie filling and brush the crust edges with egg wash or milk of choice, cover crust edges and place pie in the preheated oven for 15 minutes, then lower the heat to 350°F and bake 20 minutes longer. Remove crust shields and bake 5 more minutes, or until the pie is set.
- Remove to cool on a wire rack before serving.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.