A smooth, mellow twist on the classic Amish pie because, well… I don’t love the traditional Shoofly Pie.
This elevated version swaps some of the molasses for pure maple syrup, softening the sharp bitterness and adding warm caramel notes. Toasted pecans in the crumb mixture bring texture, warmth, and a little “bakery flair” that makes this pie feel richer and more modern. I’ll note the changes to traditional Shoofly pie here in case you just want to make that kind. In this recipe, I’ve substituted maple syrup for a quarter of the molasses, added toasted pecans, and introduced vanilla extract — all simple upgrades that make the pie more modern, balanced, and smoother on the palate.
Ingredients
Crumb Mixture
1 ½ cups (190 g) all-purpose flour
⅔ cup (133 g) light brown sugar, firmly packed
1 TEA ground cinnamon
¼ TEA ground nutmeg
¼ TEA sea salt
6 TBSP unsalted butter, cold, cut into small pieces or grated
⅓ cup finely chopped toasted pecans (toast them lightly for the very BEST flavor – put on a cookie sheet in a single layer and bake 350 for 5-7 min)
Maple – Molasses Filling
¾ cup (175 ml) hot water
½ TEA baking soda
½ cup unsulphured molasses (not blackstrap)
¼ cup pure maple syrup
1 large egg yolk, lightly whisked/beaten
1 – 2 TEA vanilla extract
Crust: 1 unbaked 9-inch pie crust (homemade or store-bought)
Directions to make Maple Shoofly Pie
Instructions
1. Prepare Your Crumb Mixture
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In a large bowl, combine the flour, light (ie golden) brown sugar, cinnamon, nutmeg, and salt.
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Add the cold butter pieces.
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Cut the butter into the dry ingredients using a pastry cutter (or Cuisinart) or a gloved hand until the mixture resembles coarse crumbs.
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Stir in the toasted pecans.
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Set aside because you’ll use part of this mixture for the filling and part for the top crumble.
2. Mix the Maple–Molasses Filling
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In a medium bowl, whisk together the hot water and baking soda.
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Add the molasses and maple syrup and stir well.
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Whisk in the egg yolk and vanilla extract until smooth.
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Add ½ cup of the prepared crumb mixture to the molasses liquid and whisk until incorporated. (This helps thicken the filling and create that classic “wet-bottom” layer that is traditional to Penn Amish pies.)
3. Assemble the Pie
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Pour the molassis filling into the unbaked pie crust.
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Sprinkle the remaining crumb mixture evenly over the top of this. It forms the signature crackly, tender top.
4. Bake
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Bake at 350°F (175°C) for 40–45 minutes, or until the edges are set and the center still has a gentle jiggle. The top will be lightly browned and crackly. The center filling will probably break through the top of this pie. Every pie you make will have a different ‘top’ pattern and I find that quite a lovely surprise. Don’t worry about it being wet/jiggly – it’s supposed to be that way as you take it out of the oven. The delicious filling will continue to set as it cools. Do you have a digital thermometer handy? I love mine – I think I’d ruin everything without it!
PERSONAL COMMENT: Shoofly pie bakes at a much lower temperature than most pies. Make sure your oven is set to 350°F, not 425°F — ask me how I know! 🙄
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Pull the pie out at 190–195°F if you want a softer, more custardy wet-bottom. Pull at 195–200°F for a firmer, cleaner slice.
5. Cool & Serve: Cool on a wire rack for at least 2 hours before slicing. This ensures the wet-bottom layer sets and the crumb top stays crisp. Serve at room temperature or slightly warmed.
Suzy Cohen, has been a licensed pharmacist for over 30 years and believes the best approach to chronic illness is a combination of natural medicine and conventional. She founded her own dietary supplement company specializing in custom-formulas, some of which have patents. With a special focus on functional medicine, thyroid health and drug nutrient depletion, Suzy is the author of several related books including Thyroid Healthy, Drug Muggers, Diabetes Without Drugs, and a nationally syndicated column.
