Gluten Free Molasses Pie (Shoofly Pie)
- 6 days ago
- 3 min read
Prep time | Cook Time | Chill time |
10 min | 55 min | 3 hours |
Important information When making the streusel it helps with looks if the butter stays cold the entire time. If the butter gets a bit melty while mixing its don't worry it'll taste the same its just more likely to sink a bit into the pie. This recipe has been adjusted to better bake with 1:1 flours blends
What is a 1:1 blend? - Its a blend of gluten free flours and starches that has an ingredient called xanthan gum. These blends can be used to make treats with 1:1 tastes of wheat flour, but require adjustments like I make in this recipe to keep it from drying out or tasting earthy!
Ingredients
Streusel Topping
1 ½ Cups 1:1 Flour blend (180g)
1 ½ Cups Light brown sugar (300g)
1 tsp Cinnamon (3g)
Pinch of Salt
¼ Cup Cubed butter cold ( 57g)
Pie Filling
Gluten Free Pastry Pie Crust (Presdough recipe here!)
¾ Cup Boiling water (180g)
¾ Cup Unsulfured molasses (255g)
½ Tsp Baking soda (3g)
Pans and tools
9 inch Pie pan (metal preferred)
Foil
Pie server
Cost Cutting Note: gluten free flour is cheap if you know where to look. I recommend getting Walmart's Great Value 1:1 blend or buying it from Costco
Instructions
Gluten Free Streusel
add the flour, brown sugar, cinnamon, and salt to bowl and mix with a wisk or spatula until well combined.
Cut the cold butter into small cubes and add to the mixture. Use your hands to quickly combine the mix. it should be like wet sand with some larger clumps of sugar and butter.
Cover and set aside in the fridge.
Make the Pie
preheat oven to 375°
Bake your Pie Crust for 15 minutes, then set aside on a cooling rack
Reduce oven to 350°
Boil water and measure out the needed amount. Add the molasses and stir. It should immediately dissolve in. Add the baking and stir once. You should see some bubbles
Pour the mixture into the piecrust until it is 3/4 the way up the rim. Using your hands crumble the streusel over the top a little at a time. Make sure that none of the pie filling is visible through the topping
Bake for 25 Minutes then loosely cover with foil and place back into the oven for another 30 minutes. (This will give the pie its traditional wet top look, and cause the streusel to sink. See notes!)
When you pull the pie out run a butter knife between the pie crust and the rim anywhere that the filling has made a bridge to prevent sticking later!.
Once the pan is cool enough to handle bare handed loosely cover in foil and cool completely in the fridge
Recipe Notes:
When covering half way through this usually causes the streusel to sink into the pie. This is normal and how many of the traditional pies look. If you don't like the wet top look you can wait until the last 15 minutes to cover the pie!
The top picture on the recipe is dry top, the second is the traditional wet top :)
If you don't wait for the pie to cool it will not set and you will have a delicious pool instead of a delicious pie
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