Growing up in Pennsylvania Dutch country, I often found myself captivated by the sweet aroma wafting from kitchen windows, signaling that a shoo fly pie was in the making. This traditional dessert, with its rich molasses filling and crumbly topping, became a symbol of comfort and home for me. As I ventured into a healthier lifestyle, I wanted to recreate this classic pie, infusing it with nutrient-rich ingredients without sacrificing its beloved flavors.
Here’s a wholesome version of shoo fly pie that uses whole grains, natural sweeteners, and nourishing superfoods!
Ingredients
For the crust:
– 1 ½ cups whole wheat flour
– ½ cup coconut oil, melted
– ¼ cup honey or maple syrup
– 1/4 teaspoon salt
– 4-5 tablespoons cold water
For the filling:
– 1 cup blackstrap molasses
– 1 cup hot water
– 1 teaspoon baking soda
– 1 teaspoon vanilla extract
– 1 teaspoon ground cinnamon
– ½ teaspoon ground ginger
– 2 large eggs
For the crumb topping:
– ¾ cup rolled oats
– ½ cup almond flour
– ¼ cup coconut sugar
– ½ teaspoon ground cinnamon
– ¼ cup coconut oil, melted
Instructions
To make the crust, combine the whole wheat flour and salt in a mixing bowl. In a separate bowl, whisk together the melted coconut oil and honey (or maple syrup). Gradually mix the wet ingredients into the flour until crumbly. Add cold water, one tablespoon at a time, until the dough holds together. Press the dough into a 9-inch pie pan and prick the bottom with a fork. Chill in the refrigerator while you prepare the filling.
For the filling, in a large bowl, mix the hot water and baking soda until dissolved. Add the blackstrap molasses, vanilla extract, ground cinnamon, ground ginger, and eggs. Whisk everything together until smooth and well blended.
Preheat your oven to 375°F (190°C). Remove the crust from the refrigerator and pour the filling into the crust.
In a separate bowl, prepare the crumb topping by mixing the rolled oats, almond flour, coconut sugar, ground cinnamon, and melted coconut oil. Stir until the mixture is crumbly. Sprinkle the topping evenly over the filling.
Bake the pie for 45-50 minutes, or until the filling is set and the topping is golden brown. Let it cool for at least 15 minutes before slicing.
This wholesome shoo fly pie is a delightful blend of nostalgia and nutrition, perfect for gatherings or a comforting treat at home. Each bite is a reminder of my journey towards a healthier lifestyle, proving that you can enjoy traditional flavors while nourishing your body. Enjoy this pie warm or at room temperature, and share the sweetness of life with those you love!