SHOOFLY PIE
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
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.
TRADITIONAL SHOOFLY PIE
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
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
SHOOFLY PIE
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Make the crust: Pulse the flour, sugar and salt in a food processor. Add about one-third of the butter and pulse until the mixture looks like cornmeal. Add the remaining butter and pulse 3 times, or until the mixture looks like coarse meal with pea-size bits of butter. Drizzle in 3 tablespoons ice water and the vinegar and pulse 3 or 4 times, just until combined (do not let the dough come together into a ball). Pinch the dough between your fingers; if it doesn't hold together, add up to 2 more tablespoons ice water, 1/2 tablespoon at a time, pulsing. Turn out onto a sheet of plastic wrap and pat the dough into a disk; wrap tightly and refrigerate until firm, at least 1 hour and up to 1 day.
- Roll out the dough into an 11-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Refrigerate the crust 1 hour.
- Place a baking sheet on the middle oven rack and preheat the oven to 375 degrees F. Make the filling: Whisk the flour, brown sugar and butter in a large heatproof bowl; set aside 2/3 cup of the mixture for topping. Whisk the egg, molasses and baking soda into the remaining brown sugar mixture, then whisk in 3/4 cup boiling water until smooth.
- Pour the filling into the chilled crust. Sprinkle the reserved brown sugar mixture on top. Carefully transfer the pie plate to the hot baking sheet and bake 10 minutes. Reduce the oven temperature to 350 degrees F and continue baking until the crust is golden and the filling is firm, 40 to 45 more minutes. Transfer to a rack to cool; serve warm or at room temperature.
SHOOFLY PIE II
This version of the classic pie has delightful hints of nutmeg, ginger, cinnamon, and cloves.
Provided by Karen Melson
Categories Desserts Pies Vintage Pie Recipes
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees F (225 degrees C).
- To Make Crumb Filling: In a medium bowl, combine flour and brown sugar. Mix well, then cut in shortening until mixture is crumbly.
- To Make Molasses Filling: In a medium bowl, combine baking soda, nutmeg, ginger, cinnamon, cloves, and salt. Mix well, then stir in molasses. Pour in hot water and mix until smooth.
- Sprinkle a layer of crumb filling into pastry shell. Cover with a layer of molasses filling. Alternate layers of crumb and molasses fillings, ending with crumb filling on top.
- Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 20 minutes.
Nutrition Facts : Calories 418.1 calories, Carbohydrate 76 g, Fat 11.9 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 2.4 g, Sodium 312.8 mg, Sugar 44.5 g
PENNSYLVANIA DUTCH SHOOFLY PIE
Provided by Food Network
Categories dessert
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F.
- Mix flour, brown sugar and shortening into crumbs with fingers, fork or pastry blender. Reserve 1/2 cup of crumbs for the top of the pie. To remaining crumbs, blend in the molasses, egg, and 3/4 cup hot water. Mix the baking soda with remaining 1/4 cup hot water and promptly add to mixture. Pour into unbaked pie shell and bake for 15 minutes. Top the pie with the reserved crumbs and reduce oven temperature to 350 degrees F. and bake for an additional 40 minutes.
- The pie can be served at room temperature or chilled.
- In a large bowl, mix together flour and salt. Cut in shortening until well incorporated. Add remaining ingredients and mix until well blended. Let rest a few minutes, then divide dough into 4 portions. Roll a dough disc out on a lightly floured surface and press into a 9-inch pie plate. Individually tightly cover and freeze remaining 3 portions of dough.
EVIE'S SHOOFLY PIE
This is DH's mother's recipe. She has lived in PA since 1949 but is originally from S.D. Good recipe very typical of the Pennsylvania Dutch excellent cooking.
Provided by mandabears
Categories Dessert
Time 1h10m
Yield 1 pie
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- In a medium bowl combine flour and brown sugar.
- Cut shortening into flour mixture until crumbly.
- Dissolve baking soda into boiling water.
- Add cold water.
- In a small bowl stir the beaten egg into the brown sugar.
- Add the molasses to the egg/brown sugar mixture.
- Add baking soda water to the molasses mixture.
- Pour into 9 inch unbaked pie shell.
- Sprinkle crumb mixture over filling.
- I bake my pie onto of a baking sheet in case of spill overs.
- Bake at 350 degrees for 10 minutes.
- Reduce oven to 325 degrees for 50 minutes longer or until done in center.
Nutrition Facts : Calories 5158.3, Fat 169.9, SaturatedFat 42.5, Cholesterol 211.5, Sodium 1911.8, Carbohydrate 882, Fiber 13.3, Sugar 541.2, Protein 43.2
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