Vegan Shoofly Pie

My vegan shoofly pie is the delicious dessert that you just did not know you wanted in your life, however completely do! Made with a gooey molasses filling and evenly spiced brown sugar crumble topping, this decadent pie is ideal for holidays, particular events, or simply treating your self. It is easy to make too!

Slice of Vegan Shoofly Pie on a dish with whipped cream on top and fork on the side.

For those who grew up wherever close to southeastern Pennsylvania, like I did, you are most likely acquainted with shoofly pie. If not, properly you might be in for a deal with! This pie a molasses lover’s dream come true!

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Shoofly pie has origins within the Philadelphia area, and you will find of us throughout the world promoting slices at farmer’s markets and flea markets. It is a fairly uncommon pie, however it’s scrumptious! The filling has has all of the molassesey taste of my vegan gingerbread cookies, however is tremendous candy and gooey. The crumb topping is wealthy and buttery, sort of just like the topping on my vegan peach pie.

Why This Recipe Works

One factor about shoofly pie: it can be by chance vegan. However, as with all pies, you must be careful for elements like lard or butter within the crust, in addition to non-vegan sugars within the filling. We’re holding all the things 100% vegan right here.

Additionally, whereas the filling is historically made with nothing greater than molasses, water, and baking soda, a number of trendy recipes name for an egg or two, with the intention to assist it set. I discovered that I had a tough time getting my filling to set with out eggs, so I did what I did for my vegan pumpkin pie and vegan custard pie — I added cornstarch. It labored like a attraction, and the filling had all of the superb texture of the non-vegan shoofly pies I loved as a child!

Substances You will Want

Vegan pie crust. You should use a home made vegan pie crust, or a store-bought one. For those who’re utilizing store-bought, be careful for elements like lard and butter.
Flour. The recipe requires all-purpose wheat flour, and we’ll be utilizing it only for the filling. Substitutions embody white entire wheat flour, entire wheat pastry flour, spelt flour, and all-purpose gluten-free flour.
Brown sugar. You should use mild or darkish brown sugar — each are effective! Simply be certain that it is natural. Typical sugar is commonly processed utilizing animal bone char, so it might not be vegan.
Spices. We’re utilizing only a tiny little bit of cinnamon and nutmeg to taste the topping.
Salt.
Vegan butter. You should buy vegan butter in most grocery shops, normally within the refrigerated part, near the common butter.
Water.
Cornstarch. Cornstarch is one in all my favourite vegan egg substitutes for baking, and it really works nice on this recipe!
Molasses. Use common, unsulfured molasses, such Grandma’s or Brer Rabbit model. As a lot as I like blackstrap molasses, it isn’t an alternative choice to common molasses in baked items. For those who’ve obtained blackstrap molasses to make use of, strive my blackstrap molasses muffins or blackstrap molasses cookies.
Baking soda. To not be confused with baking powder!

How It is Made

The next is an in depth picture tutorial on methods to make this dish. Scroll all the best way down if you would like to skip proper to the recipe!

Step 1: Preheat your oven to 400°F earlier than you do anything.

Hands crimping a pie crust on a pot pie.

Step 2: Get your crust prepared! For those who’re utilizing a premade crust, you are able to go. For those who’re making your personal, accomplish that now, place it in a pie dish, trim and crimp the perimeters, and poke some holes in it.

Pie crust lined with foil and filled with pie weights.

Step 3: Blind bake the crust. Line it with foil or parchment paper, then fill it with pie weights or another like dried beans or rice. Bake it for fifteen minutes.

Dry ingredients for crumb topping in a mixing bowl with wooden spoon.

Step 4: To make the topping, first stir the flour, brown sugar, spices, and salt collectively in a big bowl.

Crumb topping in a mixing bowl with pastry cutter.

Step 5: Lower the butter into just a few slices, add them to the bowl, then reduce them into the flour combination utilizing a pastry cutter or fork.

Tip: You should use your palms to work the butter into the crumb combination, so long as you keep away from warming it up an excessive amount of. Let the topping chill within the fridge when you make the filling.

Thickened mixture of cornstarch and water in a saucepan with a spoon.

Step 6: Stir the water (be certain that it is chilly!) along with the cornstarch, then warmth the combination to boiling. It’ll thicken a bit.

Shoofly pie filling in a saucepan with a whisk.

Step 7: Take the pot off of warmth, then whisk within the molasses and baking soda.

Pie crust filled with one layer of shoofly pie filling and topping.

Step 8: Pour half of the molasses filling into the crust, then sprinkle half of the topping over it.

Step 9: Unfold the opposite half of the molasses filling over the topping, then sprinkle the remaining topping over the filling.

Be aware: Sure, you learn that proper. We’re placing half of the topping contained in the pie, with the filling. This helps give construction to the pie in order that it holds collectively and slices up properly.

Step 10: Pop your pie into the oven! You will be baking it at 400° for fifteen minutes, then turning down the warmth to 350°F for the remaining twenty 5 to thirty minutes.

Table set with shoofly pie and two slices of pie on plates with forks.

Step 11: Place your pie on a cooling rack and let it cool fully earlier than slicing. Tremendous necessary! For those who slice it heat it should disintegrate and make an enormous mess. (It’s going to nonetheless style good although!)

Tip: Vegan shoofly pie can take some time to chill — at the least three hours! Take into account making it the day earlier than you propose to serve it.

Shelf Life & Storage

Your vegan shoofly pie will hold in an hermetic container at room temperature for 2 to a few days, within the fridge for a few week, or within the freezer for about three months.

Incessantly Requested Questions

Can I make this pie gluten-free?

Sure! Use a gluten-free pie crust and an all-purpose gluten-free flour mix for the topping.

Does the kind of molasses matter?

Completely! Baking is chemistry in any case, and several types of molasses will react otherwise when mixed with the opposite elements of the recipe. Unsulfured molasses will provide you with the end result you need. The rest, reminiscent of blackstrap molasses, could be a big gamble.

Is there an alternative choice to molasses?

Sadly, no. Molasses is the important thing ingredient and taste of shoofly pie, so there isn’t any different. Strive one in all my different pie recipes. You will discover just a few recommendations on the backside of this publish.

Why does the crust should be partially baked first? Can I skip this step?

This step is called blind baking. It prevents the crust from getting soggy, so skip it at your personal danger.

Extra Vegan Pie Recipes

Like this recipe? In that case, please cease again and go away me a assessment and ranking beneath in case you strive it! Additionally remember to observe me on Fb, Pinterest or Instagram, or subscribe to my e-newsletter for extra recipes like this one!

Slice of Vegan Shoofly Pie topped with whipped cream on a plate with fork.

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Prep Time 15

Prepare dinner Time 45

Substances

For the Topping

1 ½ cups all-purpose flour
¾ cup natural brown sugar
1 teaspoon floor cinnamon
¼ teaspoon floor nutmeg
½ teaspoon salt
½ cup vegan butter, chilly

For the Filling

1 cup chilly water
2 tablespoons cornstarch
¾ cup unsulfured molasses
½ teaspoon baking soda

Directions

Preheat the oven to 400°F.
For those who’re not utilizing a premade crust, roll your dough utilizing a rolling pin, then rigorously drape it right into a 9-inch pie pan. Press the crust into the pan, trim the surplus dough, and crimp the perimeters. Use a knife to poke holes within the backside and sides of the pie crust.
Line the within of your pie crust with foil or parchment paper, then fill it with pie weights, dried rice, or beans. Bake the crust for quarter-hour. Place it on a cooling rack and punctiliously take away the foil and weights when it comes out of the oven. Depart the oven on.
Whereas the crust bakes, make the topping. First, stir the flour, brown sugar, cinnamon, nutmeg, and salt collectively in a big bowl.
Lower the butter into about eight slices, then add them to the flour combination. Use a pastry cutter to chop the butter in till the combination resembles effective crumbs. You may work it in a bit together with your palms as properly, however work shortly to keep away from warming up the butter an excessive amount of. Place the bowl within the fridge to relax when you make the filling.
To make the filling, stir the water and cornstarch collectively in a small saucepan. Place the saucepan over excessive warmth and convey the liquid to a boil. It ought to thicken barely. Take away the pot from warmth.
Whisk the molasses and baking soda into the cornstarch combination. The baking soda could trigger it to bubble a bit.
Take away the crumble topping from the fridge. Pour half of the molasses combination into the pie crust, then sprinkle half of the crumble topping over it.
Repeat the layers, spreading the remaining molasses filling over the crumble combination, then prepare the remaining crumble combination excessive layer of filling, spreading it out as evenly as you may and really gently urgent the crumble into the filling.
Place the pie into the oven. It’s possible you’ll wish to place one thing beneath it to catch drips. Bake the pie for quarter-hour at 400°F, then flip the temperature all the way down to 350°F and bake the pie for 25 to half-hour extra, till the filling is bubbly and the topping is golden brown. Control the pie and canopy the perimeters with foil or a pie protect because it darkens to stop burning.
Take away the pie from the oven and place it instantly onto a cooling rack. Let the pie cool fully, which ought to take at the least three hours, earlier than slicing and serving.

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