A smooth, mellow twist on the classic Amish pie because, well… I don’t love the traditional Shoofly Pie.
This updated take on shoofly pie swaps a portion of the traditional molasses for pure maple syrup, a change I happen to love. It softens the bitterness of molasses and adds a gentle caramel warmth that most people enjoy. Toasted pecans in the crumb topping add texture and a touch of bakery flair, making the pie feel richer and more current. As you’ll see, in this recipe, I replace one quarter of the molasses with maple syrup, add toasted pecans, and slightly enrich the crumb topping for a more balanced flavor. If you’re a purist, you can simply use molasses instead of maple syrup for a traditional shoofly pie.
Ingredients for Maple Shoofly Pie
Crumb Mixture
1 ½ cups (190 g) all-purpose flour
⅔ cup (133 gm) 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) – use something like “Grandma’s Unsulphured” or “Brer Rabbit Unsulphured” molasses
¼ cup pure maple syrup (This is my elevated twist because I don’t love molasses. For a classic shoofly pie, use molasses instead)
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 molasses 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.
Do you love pie? Try my Coconut Custard Pie next!
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.
