SHOOFLY PIE
Steps:
- Preheat oven to 400 degrees. Mix together the crumb topping ingredients: flour, brown sugar, and coconut oil until pea-sized crumbs form. Set aside.
- Mix together molasses, corn syrup, brown sugar and eggs until smooth.
- Dissolve baking soda in hot water. Slowly pour into the molasses mixture and stir until combined. Mix will be runny.
- Pour half of syrup into an unbaked pie shell, top with half of crumb mixture, then rest of syrup, finishing with crumbs on top. Bake at 400 degrees for 10 minutes, then at 350 for 40-50 minutes until set. Best served warm or cold with milk.
PENNSYLVANIA DUTCH WET-BOTTOM SHOO FLY PIE I
Luscious "wet" bottom layer of molasses topped with crumbs makes this traditional Pennsylvania Dutch treat a favorite of all ages.
Provided by A Coalcracker in the Kitchen
Categories Recipes
Number Of Ingredients 18
Steps:
- In medium bowl, mix flour and salt. Cut in shortening using pastry blender, until mixture forms pea-size chunks. Sprinkle with water, one tablespoon at a time. Toss lightly with fork until dough forms ball.
- Wrap in plastic wrap, flatten slightly into a disk, and place in refrigerator for 30 minutes.
- Roll out onto a lightly flour surface into a circle about 2 inches wider than pie pan; place crust into a 9 inch deep-dish pie pan, crimp edges as desired. If using a regular depth pie pan, build your crust edges up high when crimping.
- Line un-baked pie crust with heavy-duty foil. Bake at 350 F degrees for 10 minutes. Remove foil, brush crust with beaten egg yolk. Bake 5 minutes longer, cool on wire rack.
- In a mixing bowl, place the 1 cup all purpose flour, 1/2 cup brown sugar, 1/2 teaspoon baking powder, 1/2 teaspoon cinnamon, and 1/8 teaspoon nutmeg; combine well with fork or spoon to eliminate lumps.
- Add the 2 Tablespoons butter and 2 Tablespoons shortening to the bowl (or the 1/4 cup fat of your choice) and, using a fork, pastry blender, or your fingers, combine to make fairly fine crumbs.
- In another mixing bowl or 4 cup glass measuring cup, place the 1/2 cup brown sugar, 1/2 teaspoon baking soda, and 1 1/2 teaspoons all purpose flour listed for the liquid filling. Blend the dry ingredients together with a fork or spoon to help eliminate clumps.
- Next, add the 1/2 cup unsulphured baking molasses, the beaten egg, and the 1 teaspoon vanilla to the dry mixture; blend together well, using a spoon or whisk making sure the dry ingredients are mixed in.
- Add the 1 cup boiling water to the molasses mixture, SLOWLY streaming it in while stirring or whisking to avoid curdling the raw egg, Stir or whisk until well blended. The mixture will appear "foamy" at this point.
- Place pie pan with unbaked crust on a baking sheet large enough to catch any drips or spills, then pour all of the molasses mixture carefully into the pie shell.
- Using your fingers or a spoon, sprinkle the entire bowl of crumbs evenly on top of the liquid filling in the crust; pay attention to getting some crumbs right up to the edge of the pie crust as well.
- Place the tray with the filled crust carefully into the oven. Bake 375 F degrees about 35 to 40 minutes. Pie will "puff" while baking, but will firm up and settle some as it cools.
- Serve warm, room temperature, or chilled. Pie can be stored on the counter for 3 days, refrigerate leftovers after that time.
Nutrition Facts :
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
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.
WET-BOTTOM SHOOFLY PIE
This is a true Pennsylvania Dutch staple.
Provided by Bea Gassman
Categories Desserts Pies Vintage Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- To Make Crumbs: In a medium bowl, combine flour, brown sugar and shortening. Cut ingredients together with a pastry cutter or rub with fingers until dough forms fine crumbs. Set aside.
- Preheat oven to 375 degrees F (190 degrees C).
- To Make Filling: In a medium bowl, dissolve the baking soda in the boiling water. Stir in corn syrup, molasses, salt and egg being sure to stir well. Pour 1/3 of mixture into unbaked pie crust. Sprinkle 1/3 of the crumbs over mixture. Continue this process until crumb mixture and liquid mixture have been used up.
- Bake in preheated oven for 10 minutes, then lower oven temperature to 350 degrees F (175 degrees C) and bake for an additional 30 minutes.
Nutrition Facts : Calories 406.6 calories, Carbohydrate 72.9 g, Cholesterol 23.3 mg, Fat 11.5 g, Fiber 1.5 g, Protein 4.6 g, SaturatedFat 2.9 g, Sodium 399.3 mg, Sugar 30.3 g
PENNSYLVANIA DUTCH SHOOFLY PIE
Dark molasses is front and center in the filling of this shoofly pie. The crust is perfectly crimped, the filling is luscious, and the amount of buttery crumbles on top is generous; you might have to shoo your family away so they don't sneak some before it's time for dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 12
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.
AUTHENTIC SHOO FLY PIE (STRAIGHT FROM LANCASTER CO.)
Born, raised & still residing in Lancaster County Amish/PA Dutch Country this is as authentic as it gets. This recipe is from the Mennonite Community Cookbook that's older than me & given to me by my mother. I saw a few other versions posted, but none were like this one. You could use 9 inch pre-pared pie crust but for the real deal you may want to start from scratch (see my recipe #163245 for the crust that goes with).
Provided by Sherie717
Categories Pie
Time 45m
Yield 1 pie
Number Of Ingredients 7
Steps:
- Dissolve baking soda in hot water and add molasses.
- Combine sugar and flour and rub in shortening to make crumbs.
- Pour 1/3 of the liquid into an unbaked crust.
- Add 1/3 of the crumb mixture.
- Continue alternating layers, ending with crumbs on top.
- Bake at 375 for approximately 35 minutes.
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