Coffee Shoofly Pie Recipes

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TRADITIONAL SHOOFLY PIE



Traditional Shoofly Pie image

It's gooey sweet and unadorned by a top crust. What better invitation to come join the party does a hungry insect need? It should be called "molasses pie," but it's whimsically named shoofly because its "open" structure lures flies that must be shooed away. Shoofly Pie is thought to be a Pennsylvania Dutch creation, and may be a direct descendant of "Centennial Cake" introduced at the first World's Fair -- the 1876 Philadelphia Centennial Exposition.

Provided by Robert Manning

Categories     Desserts     Pies     Vintage Pie Recipes

Time 2h5m

Yield 16

Number Of Ingredients 8

2 (9 inch) unbaked pie crusts
1 teaspoon baking soda
1 cup warm water
1 cup molasses
2 cups all-purpose flour
½ cup white sugar
½ teaspoon baking soda
¼ cup butter

Steps:

  • Place pie crusts in 9 inch pie pans. Chill the crusts approximately 1 hour before use.
  • Preheat oven to 425 degrees F (220 degrees C).
  • In a medium bowl, stir together the baking soda and warm water. Mix in the molasses and stir until foamy. Transfer the mixture to the pie crusts.
  • In a medium bowl, mix together flour, sugar and baking soda. Use a pastry blender to cut the butter into the flour mixture until very fine crumbs have formed. Sprinkle the crumbs over the molasses mixture in the pie crusts.
  • Bake in the preheated oven 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking 35 minutes, or until crust is lightly browned and the filling has set.

Nutrition Facts : Calories 279.7 calories, Carbohydrate 43.8 g, Cholesterol 7.6 mg, Fat 10.5 g, Fiber 1.2 g, Protein 3 g, SaturatedFat 3.7 g, Sodium 263.2 mg, Sugar 17.7 g

COFFEE-MOLASSES SHOOFLY PIE



Coffee-Molasses Shoofly Pie image

Provided by Karen Barker

Categories     Coffee     Food Processor     Dessert     Bake     Thanksgiving     Fall     Molasses     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 22

Crust
1 1/3 cups all purpose flour
1 1/2 teaspoons sugar
1/2 teaspoon salt
1/3 cup solid vegetable shortening, frozen, diced
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
4 tablespoons (about) ice water
1 egg white, beaten to blend
Filling
1 cup all purpose flour
1/2 cup (packed) golden brown sugar
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 cup hot water
1/2 teaspoon instant espresso powder
1 teaspoon baking soda
3/4 cup light corn syrup
1/4 cup mild-flavored (light) molasses
1 teaspoon vanilla extract
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
Powdered sugar
Vanilla ice cream

Steps:

  • For crust:
  • Blend flour, sugar, and salt in processor 5 seconds. Add shortening and butter. Using on/off turns, blend until coarse meal forms. Add 3 tablespoons ice water; blend briefly. Add more ice water, 1 teaspoon at a time, and blend, using on/off turns, until moist clumps form. Gather dough together; flatten into disk. Wrap in plastic and chill at least 1 hour and up to 1 day.
  • Preheat oven to 400°F. Roll out dough on lightly floured surface to 13-inch round. Transfer dough to 9-inch-diameter glass pie dish. Trim overhang to 3/4 inch. Fold overhang under and crimp edge decoratively. Pierce crust all over with fork. Freeze 10 minutes. Line crust with foil; fill with dried beans or pie weights. Bake crust until sides are set, about 25 minutes. Remove foil and beans. Bake crust until beginning to color, pressing with back of fork if crust bubbles, about 10 minutes longer. Remove from oven; brush crust with some of egg white to seal. Reduce oven temperature to 350°F.
  • Meanwhile, prepare filling:
  • Mix flour and brown sugar in medium bowl. Add butter; cut in with back of fork until blended and even-size crumbs form. Combine 1 cup hot water and espresso powder in another medium bowl. Add baking soda. Whisk in corn syrup, molasses, vanilla, salt, and cinnamon.
  • Sprinkle crumb mixture over hot crust. Pour in molasses mixture. Bake pie until filling is set in center, about 35 minutes. Transfer pie to rack; cool completely.
  • Sift powdered sugar over pie. Cut into wedges and serve with ice cream.

SHOOFLY PIE III



Shoofly Pie III image

A recipe my maternal grandmother used to make. She lived to be 96. Maybe the pie helped! This is best when served with whipped cream or vanilla ice cream.

Provided by Charley Gravley

Categories     Desserts     Pies     Vintage Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 9

1 prepared 8 inch pie crust
1 cup all-purpose flour
⅔ cup packed brown sugar
¼ teaspoon salt
5 tablespoons butter
⅔ cup hot water
5 tablespoons molasses
1 tablespoon dark brown sugar
½ teaspoon baking soda

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, mix together flour, 2/3 cup brown sugar, and salt. Cut in butter or margarine until mixture resembles rice. Reserve 3 tablespoons of mixture for sprinkling top of pie.
  • In a separate bowl, mix together hot water, molasses, dark brown sugar, and baking soda. Stir molasses mixture into remaining crumb mixture. Pour into pastry shell. Sprinkle with reserved crumb mixture.
  • Bake in preheated oven for 35 to 40 minutes, until top springs back when pressed. Cool on a wire rack.

Nutrition Facts : Calories 297.8 calories, Carbohydrate 47.2 g, Cholesterol 19.1 mg, Fat 11.5 g, Fiber 0.5 g, Protein 2.3 g, SaturatedFat 5.2 g, Sodium 295.4 mg, Sugar 26.4 g

SHOOFLY PIE



Shoofly Pie image

My grandmother made the best shoofly pie in the tradition of the Pennsylvania Dutch. Shoofly pie is to the Pennsylvania Dutch as pecan pie is to a Southerner. -Mark Morgan, Waterford, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 14

Dough for single-crust pie
1/2 cup packed brown sugar
1/2 cup molasses
1 large egg, room temperature
1-1/2 teaspoons all-purpose flour
1/2 teaspoon baking soda
1 cup boiling water
1 large egg yolk, room temperature, lightly beaten
TOPPING:
1-1/2 cups all-purpose flour
3/4 cup packed brown sugar
3/4 teaspoon baking soda
Dash salt
6 tablespoons cold butter, cubed

Steps:

  • On a floured surface, roll dough to fit a 9-in. deep-dish pie plate. Trim and flute edge. Refrigerate at least 30 minutes., Meanwhile, preheat oven to 425°. For filling, mix brown sugar, molasses, egg, flour and baking soda. Gradually stir in boiling water; cool completely., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 15 minutes. Remove foil and pie weights; brush crust with egg yolk. Bake 5 minutes. Cool on a wire rack. Reduce oven setting to 350°., In another bowl, whisk together first four topping ingredients. Cut in butter until crumbly. Add filling to crust; sprinkle with topping. Cover edge of pie with foil., Bake until filling is set and golden brown, 45-50 minutes. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 540 calories, Fat 22g fat (13g saturated fat), Cholesterol 99mg cholesterol, Sodium 630mg sodium, Carbohydrate 82g carbohydrate (49g sugars, Fiber 1g fiber), Protein 6g protein.

SHOOFLY COFFEE CAKE



Shoofly Coffee Cake image

From a 1950s cookbook whose cover is long-lost, Shoofly Pie in cake form. One of my husband's favorites, it's not around long enough for me to have to shoo flies away!

Provided by Julie Bs Hive

Categories     Breads

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 13

3 cups all-purpose flour
1 1/2 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
1 cup granulated sugar
3 eggs
1 1/2 teaspoons vanilla
1/2 cup molasses
1 1/3 cups sour cream
1/2 cup brown sugar
1/2 cup walnuts, chopped
1 1/2 teaspoons cinnamon

Steps:

  • Mix flour, baking powder, baking soda and salt; set aside.
  • In large bowl of electric mixer, combine butter, granulated sugar, eggs, vanilla and molasses.
  • Beat at medium speed for about 2 minutes; add dry ingredients alternately with sour cream, beating until smooth.
  • Mix brown sugar, walnuts and cinnamon.
  • Spread 1/3 of batter in greased and lightly floured 10-inch tube pan.
  • Sprinkle with 1/3 of the nut mixture. Repeat twice.
  • Bake at 350° for 55 minutes or until pick inserted near center comes out clean.

COFFEE SHOOFLY PIE



coffee shoofly pie image

since moving to pa my family has become addicted to shoofly pie. this recipe is great, with a pudding-like bottom, and a cake-like top. adapted from bon appetit

Provided by chia2160

Categories     Pie

Time 45m

Yield 1 pie

Number Of Ingredients 13

1 prepared baked pie crust
1 cup flour
1/2 cup light brown sugar
1/2 cup chilled butter, cut into 1/2 inch cubes
1 cup hot water
1/2 teaspoon instant espresso powder
1 teaspoon baking soda
3/4 cup light corn syrup
1/4 cup mild molasses
1 teaspoon vanilla extract
1 dash salt
1 dash cinnamon
powdered sugar, for topping

Steps:

  • preheat oven to 350.
  • in a large bowl mix flour and sugar.
  • cut in butter until blended and crumbly.
  • mix expresso with hot water in a medium bowl.
  • add in baking soda, corn syrup, vanilla, salt, cinnamon.
  • pour crumb mixture into crust.
  • pour in liquid mixture, bake 35 minutes until set in center.
  • cool on wire rack.
  • sprinkle with powdered sugar.

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