Good N Plenty Pennsylvania Dutch Shoo Fly Pie Recipes

PENNSYLVANIA DUTCH SHOOFLY PIE

Steps:

• Roll out dough on a lightly floured work surface to 1/8 inch thick. Fit dough into a 9-inch pie plate. Trim edges to leave a 1-inch overhang; fold edges under, and crimp with your fingers. Freeze pie shell 30 minutes or overnight.
• Preheat oven to 325 degrees. Whisk together flour, brown sugar, cinnamon, nutmeg, and 1/4 teaspoon salt in a medium bowl. Add butter, and work mixture through your fingers until it forms fine crumbs; set crumb topping aside.
• Stir together boiling water, molasses, and corn syrup in a medium bowl. Whisk in baking soda, egg, and a pinch of salt. Pour molasses mixture into prepared pie shell. Scatter crumb topping over filling. Place pie on a rimmed baking sheet. Bake until filling is set and topping is deep golden brown, about 50 minutes. Let cool on a wire rack 30 minutes.

SHOOFLY PIE V

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, dissolve the soda in the molasses and stir until it foams. Sir in the boiling water and pinch of salt. In a separate bowl, mix the flour, cinnamon, brown sugar and butter into crumbs.
• Pour 1/3 of the molasses mixture into the unbaked crust. Sprinkle 1/3 of the crumbs over the molasses mixture and continue alternating layers, finishing with the crumbs on top.
• Bake in preheated oven for 30 minutes, or until the crumbs and crust are golden.

PENNSYLVANIA DUTCH SHOOFLY PIE

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.

GOOD 'N PLENTY PENNSYLVANIA DUTCH SHOO-FLY PIE

Steps:

• Preheat oven to 350ºF.
• Liquid:.
• Dissolve baking soda in water.
• Stir in molasses and one beaten egg (take care not to scramble the egg, tempering it is advised.).
• Crumbs:.
• Mix flour, shortening, brown sugar, salt and cinnamon.
• Form the mixture into crumbs.
• Pour the liquid mixture in an unbaked pie shell, then add the crumbs to the top and bake for 30 minutes.

PENNSYLVANIA DUTCH SHOO FLY PIE

Steps:

• Line 9-inch pie plate with pastry.
• Mix molasses and egg yolk.
• Dissolve soda in boiling water and add to egg and molasses.
• Set aside.
• Stir dry ingredients together, mixing well.
• Cut in shortening until mixture looks like coarse crumbs.
• Pour molasses into pie shell.
• Sprinkle crumbs evenly over top.
• Do not stir.
• Bake at 450 degrees F. 15 minutes, then reduce heat to 350 degrees F. and bake 20 minutes longer.
• Cool and serve.