SHOO FLY PIE
Provided by Food Network
Categories dessert
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the crust: In a large mixing bowl stir together flour, sugar and salt. Cut in the butter and shortening with a pastry cutter or a fork until the mixture resembles coarse crumbs. Work in the ice water 1 tablespoon at a time. If it still does not come together add more ice water as needed. Wrap the pie dough, tightly, in plastic wrap and chill for at least 30 minutes.
- Roll the dough out on a floured surface to a 10-inch circle. Transfer the dough to a pie plate and press it down into the bottom and sides. Fold the edges under and flute them or crimp them with a fork.
- For the filling: Preheat oven to 375 degrees F.
- In a mixing bowl cut together flour, sugar, brown sugar, shortening and butter until it resembles coarse crumbs; set aside. In another mixing bowl whisk together egg, molasses, hot water and baking soda. Pour the egg mixture into the pie shell. Sprinkle the crumbs on top. Bake for 30 to 35 minutes. The center of the pie may still quiver a bit when jiggled; it will firm up a bit more as it cools.
SHOOFLY PIE
Shoofly pie is often thought of as the cake baked in a pie shell, or so wrote Jean Hewitt, The New York Times food writer who offered this recipe in the paper in 1965. This pie was served at a Pennsylvania Dutch luncheon hosted by the International Cuisine Group of the College Woman's Club of Westfield, N.J., in the spring of that year. One of the organizers dug up the recipe from her mother's "Housekeeper's Scrap Book, 1896." There were four versions of the pie in the book; this was the one marked: "We like this one better."
Provided by Sara Bonisteel
Categories pies and tarts, dessert
Time 45m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 450 degrees.
- Make the crumb topping: Mix flour, sugar, cinnamon, nutmeg and salt together in a bowl. Cut in the butter with a pastry cutter until the consistency resembles cornmeal.
- Combine molasses, water and baking soda and pour into pastry shell. Spoon the crumb mixture evenly over the top. Bake 15 minutes, lower the heat to 350 degrees and bake 20 minutes longer, or until set and firm.
Nutrition Facts : @context http, Calories 440, UnsaturatedFat 7 grams, Carbohydrate 65 grams, Fat 19 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 10 grams, Sodium 249 milligrams, Sugar 32 grams, TransFat 0 grams
MY GRANDMA'S SHOO-FLY PIE
Classic Pennsylvania Dutch recipe. Grandma's loving attention not included!
Provided by D. Stultz
Categories Desserts Pies Vintage Pie Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- To Make Bottom Layer: In a medium bowl combine molasses, hot water, and baking soda. Stir well. Whisk in beaten egg. Pour mixture into pie shell.
- To Make Crumb Topping: In a medium bowl combine flour and brown sugar. Mix well, then cut in shortening until mixture resembles coarse crumbs. Sprinkle on top of molasses layer.
- Bake in preheated oven for 15 minutes. Lower temperature to 350 degrees F (175 degrees C). Bake an additional 30 minutes.
Nutrition Facts : Calories 455.4 calories, Carbohydrate 83.4 g, Cholesterol 23.3 mg, Fat 12.5 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 2.6 g, Sodium 253 mg, Sugar 50.2 g
SHOO-FLY PIE
Provided by Tyler Florence
Categories dessert
Time 30m
Yield 1 (9-inch) pie
Number Of Ingredients 15
Steps:
- To make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a 10-inch circle; to check the size, put the 9-inch pie pan upside down over the dough. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside the pie pan. Press the dough firmly into the bottom and sides so it fits tightly. Trim the excess dough around the rim. Place the pie pan on a sturdy cookie sheet so it can prevent spills from burning in the bottom of the oven.
- Preheat the oven to 350 degrees F.
- To make the filling: In medium-size mixing bowl, combine the molasses and water; stir in baking soda, eggs, and spices.
- To make the crumb topping: With a pastry blender, mix together the flour, brown sugar, and butter, until it is the texture of coarse crumbs. Take 1/2 cup of the crumb mixture and put it in the bottom of the pie shell, pour in the molasses filling, and scatter the remaining crumbs on top.
- Bake for 30 minutes, until the filling jiggles slightly and the top is firm. Let cool to room temperature before cutting. Serve with whipped cream.
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
SHOO FLY PIE
This wonderful sweet pie with such a scary name is a great favourite of mine. It's completely unknown in the UK. From Reader's Digest 'Cookery Year'. From the American Deep South as you guys will all know :) and taking it's rather off-putting name from the need to shoo flies away from the gorgeous sweet aroma whilst it's cooling on the window-sill. I was amazed to see that none of the recipes here use raisins. How odd, and really rather sad. They really make this a pie to die for! I like it best served still warm with a creamy vanilla Ice Cream. Apologies to Doanique but I am not able to reply directly to her. This recipe and the history of it is verbatim from the 'Readers Digest' 'Cookery Year'. I apologise for not doing my own intensive research to verify the accuracy of the historical data before posting a favourite recipe.
Provided by Ethan UK
Categories Tarts
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 425 Fahrenheit (gas mark 7).
- Prepare the shortcrust and roll it out thinly on a lightly floured board.
- Line a 7 inch flan tin or shallow pie plate with the pastry.
- Crimp the edges between finger and thumb for a decorative finish.
- Prick the base all over with a fork and cover with the raisins.
- Mix 2 ounces of brown sugar with 4 dessertspoonsfuls of hot water and the baking soda. (Note: I just checked on Google as I haven't used a dessertspoon measure myself for years! and 1 Imperial dessertspoon = 0.8 US tablespoons, so by my reckoning this would work out to be 3 TBSP + 3/4 TSP hot water. I think :).
- Pour over the raisins.
- For the topping, sift together the flour and spices.
- Cut the butter into small knobs and rub them into the flour until the mixture resembles fine breadcrumbs.
- Stir in the brown sugar and sprinkle over the raisins.
- Bake the pie on the shelf above the centre of pre-heated oven at 425 fahrenheit (gas mark 7) until the pie begins to brown.
- Reduce the heat to 325 fahrenheit (gas mark 3) and bake for a further 20 minutes or until the topping has set.
- Cut the pie into wedges and serve it warm or cold. "A jug of cream may be offered although it is not traditional.".
Nutrition Facts : Calories 362.4, Fat 13.8, SaturatedFat 6.4, Cholesterol 20.3, Sodium 154.7, Carbohydrate 58, Fiber 2.1, Sugar 30.3, Protein 3.9
"NEW SCHOOL" SHOO FLY PIE WITH STEVIA
My mother's traditional Pennsylvania Dutch shoo fly pie recipe...altered a bit by me for the more health-conscious :) I make it with my sweet potato crust and it tastes delicious!
Provided by mileen
Categories Pie
Time 50m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix the flour and stevia together.
- Cut in the butter with a pastry blender until the mixture has the consistency of coarse crumbs.
- Stir together molasses, hot water, and soda.
- Immediately pour 1/3 of molasses mixture into pie shell, then 1/3 of flour mixture.
- Repeat twice, ending with the flour crumbs on the top.
- Bake at 375 for 30-40 minutes (Cover edges of pie shell with foil for the first 20 minutes of baking to prevent over browning).
Nutrition Facts : Calories 227.8, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 181.5, Carbohydrate 41.5, Fiber 0.6, Sugar 17.6, Protein 2.5
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