Wayne County Amish-Style Shoofly Pie with Molasses and Crumb Topping

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A classic Amish dessert featuring a rich molasses filling topped with buttery streusel crumbs, inspired by Ohio’s Holmes and Wayne County Amish baking traditions. This American-inspired recipe, ready in about 70 minutes, layers all-purpose flour, granulated sugar, brown sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 50 min Serves 8 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 350°F. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1 tsp baking powder, and 1/4 tsp salt.
  2. Step 2: Cut in 1/2 cup cold unsalted butter with a pastry cutter or fork until mixture resembles coarse crumbs. Reserve 1 cup of this crumb mixture for topping.
  3. Step 3: Press the remaining crumb mixture evenly into the bottom and up the sides of a 9-inch pie pan to form the crust.
  4. Step 4: In a separate bowl, combine 1 cup molasses, 2/3 cup boiling water, and 1/2 tsp baking soda. Stir until the soda dissolves and the mixture foams.
  5. Step 5: Beat 1 large egg and 1 tsp vanilla extract into the molasses mixture until smooth.
  6. Step 6: Pour the molasses filling into the prepared crust, then sprinkle the reserved crumb topping evenly over the pie.
  7. Step 7: Bake for 45-50 minutes until the filling is set and the crumb topping is golden brown.
  8. Step 8: Allow the pie to cool completely before slicing to let the filling thicken.

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