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
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.
SHAKER KENTUCKY SHOO FLY PIE
Shaker cuisine is probably some of the best eatin' you'll ever try. It's homecooking at it's best. This pie is delicious and simple.
Provided by Redneck Epicurean
Categories Dessert
Time 40m
Yield 1 9
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees.
- Sift together the flour, sugar and soda; cut the butter into the flour mixture. Set aside.
- Combine molasses and boiling water, stirring until molasses melt.
- Pour 1/3 of the molasses mix into the pie shell. Top with 1/3 of the crumb mix. Alternate the layers, ending with the crumbs.
- Bake for 35 minutes. Cool to lukewarm before cutting.
Nutrition Facts : Calories 2884.7, Fat 89.5, SaturatedFat 42.8, Cholesterol 122, Sodium 1915.1, Carbohydrate 501.6, Fiber 6.3, Sugar 251.9, Protein 25.4
SHAKER-STYLE CHICKEN POT PIE
Provided by Food Network
Categories main-dish
Time 2h30m
Yield one 9-inch pie
Number Of Ingredients 22
Steps:
- For the crust: Whisk together the flour and salt in a large mixing bowl. Add the butter and cream cheese and toss to coat with the flour. Using a pastry blender, two knives or your fingertips, work the fat into the flour until the mixture looks like moist cornmeal. Sprinkle in the water, a tablespoon at a time, gently working the mixture into a shaggy dough that just comes together when pinched. Gather the dough into a ball, then divide it in half and form into two disks. Wrap each disk in plastic and refrigerate for at least 20 minutes.
- For the filling: Heat the olive oil in a large skillet over medium heat. Add the onions and garlic and sauté until translucent, about 4 minutes. Add the potatoes and continue to cook, stirring occasionally, until the potatoes have softened, about 10 minutes. Add the green beans and bell peppers; cook for another 2 minutes. Transfer to a large bowl with the chicken pieces and set aside.
- In a saucepan, melt the butter over medium heat and whisk in the flour. Continue whisking over low heat for 2 to 3 minutes (it's OK if the roux colors -- I like the nutty flavor), and then add the cream, milk and vermouth. Continue stirring over medium heat until the mixture thickens, about 15 minutes. Remove from the heat and stir in the Parmesan, thyme and lemon zest. Season with salt and pepper, then pour the roux over the chicken-vegetable mixture. Stir to combine. Cover with plastic wrap and refrigerate until cool.
- Roll out one of the disks of dough into a rough 12-inch round. Line a 9-inch pie plate with the dough so that it overhangs the edge by about 1/2 inch. Dock the dough in the pie pan by pricking the bottom with the tines of a fork. Add the filling to the lined pie plate. Roll out the second disk of dough into a 10-inch round and top the pie. Crimp the edges to seal. Cut slits in the top of the pie to vent. Place in the freezer until the crust feels frozen, 10 to 15 minutes. (At this point, the pie can be wrapped in plastic and then foil and frozen for up to a month. See Cook's Note for baking instructions.)
- Preheat the oven to 375 degrees F. Brush the pot pie with egg wash, place on a baking sheet and transfer to the oven. Bake until the crust is golden brown and the filling is bubbling, about 40 minutes.
SHAKER LEMON PIE
Provided by Nancie McDermott
Categories Citrus Fruit Dessert Bake Vegetarian Lemon Family Reunion Party Advance Prep Required Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes one 9-inch pie
Number Of Ingredients 6
Steps:
- Using your sharpest knife (a serrated knife is ideal), trim each lemon to remove the stem end and tip. Slice each lemon crosswise, as thinly as you can possibly do it, into paper-thin circles. If you can drape them over the knife blade like the watches in Salvador Dali's surrealistic paintings, you're on the right track. Scoop up as much of the escaping lemon juices as you work, and add them to the bowl of sliced lemons.
- Chop the thinly sliced lemons coarsely, so that the largest pieces of lemon rind and pith are only 1 inch long, again gathering escaping juices back into the bowl for their flavor.
- Add the sugar to the bowl of lemons, and stir to mix them together really well. Cover and set aside at room temperature, for at least 3 hours and as long as overnight. Stir occasionally with a big spoon, to mix everything together well.
- Heat the oven to 450 degrees F. Line a 9-inch pie pan with crust, leaving a 1-inch overhang.
- Add the eggs, flour, and salt to the bowl of sugary lemons. Stir to mix everything evenly and well. Pour this filling into the piecrust.
- Use a little water to wet the top rim of pastry around the piecrust. Roll the remaining dough into a 10-inch circle and place it carefully over the filling. Trim away the extra pastry, leaving a 1-inch overhang extending beyond the rim of the pie pan. Fold the crust up and over, and crimp it decoratively. Or press the tines of a fork into the pastry rim, working around the pan to make a design. Cut 8 steam vents in the top of the pie, so that steam can escape and the pie's juices can bubble up.
- Place the pie on a baking sheet and place it on the middle shelf of the oven. Bake for 15 minutes. Reduce the heat to 375 degrees F and bake until the filling is bubbling and thickened, and the pastry crust is cooked and handsomely browned, 25 to 35 minutes more. Place the pie on a cooling rack or a folded kitchen towel and let cool to room temperature.
AMISH SHOO FLY CUPCAKES
Make and share this Amish Shoo Fly Cupcakes recipe from Food.com.
Provided by Mercy
Categories Dessert
Time 45m
Yield 24 cupcakes
Number Of Ingredients 7
Steps:
- Add baking soda to boiling water; then add molasses and set mixture aside.
- Make a crumb mixture from flour, brown sugar and margarine, and reserve 1 cup of this aside.
- Mix together the remaining crumb mixture, liquid mixture and applesauce.
- Pour (batter is thin) into cupcake pan lined with cupcake papers, and sprinkle reserved crumb mixture on top of each cupcake.
- Bake at 350°F for 20 to 25 minutes.
Nutrition Facts : Calories 150.4, Fat 2.1, SaturatedFat 1.2, Cholesterol 5.1, Sodium 77.9, Carbohydrate 31.7, Fiber 0.5, Sugar 17, Protein 1.6
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
More about "shaker kentucky shoo fly pie recipes"
THIS AMISH SHOOFLY PIE RECIPE IS A TIMELESS CLASSIC
From amish365.com
SHOO-FLY PIE - NEW ENGLAND TODAY
From newengland.com
SHOO FLY PIE - A FAMILY FEAST
From afamilyfeast.com
SHOO-FLY PIE RECIPE RECIPE | BETTER HOMES AND GARDENS
From bhg.com.au
HOW TO MAKE SHOOFLY PIE - THE MARKETS AT SHREWSBURY
From marketsatshrewsbury.com
EAT LIKE A 19TH-CENTURY SHAKER WITH THIS SIMPLE LEMON PIE
From atlasobscura.com
PENNSYLVANIA DUTCH SHOOFLY PIE (LANCASTER COUNTY) - GOLDEN BARREL
From goldenbarrel.com
SHOO-FLY PIE - ALTON BROWN
From altonbrown.com
THE GOLDEN LAMB’S SHAKER SUGAR PIE - YESTERDISH
From yesterdish.com
AMISH WET BOTTOM SHOOFLY PIE RECIPE | SWEET, GOOEY PERFECTION
From pastrychefonline.com
AMISH SHOO FLY PIE – FRUGAL BLOSSOM
From frugalblossom.com
SHOO FLY PIE - HAPPY BELLY FOODIE RECIPES HOME COOKING
From happybellyfoodie.com
BEST SHOO FLY PIE RECIPE - AMISH COOKBOOK SHOO-FLY PIE
From dearcrissy.com
SHOO FLY PIE - BEYOND THE BUTTER
From beyondthebutter.com
SHOOFLY PIE - WIKIPEDIA
From en.wikipedia.org
AMISH WET BOTTOM SHOOFLY PIE RECIPE - AMISH HERITAGE
From amish-heritage.org
RECIPE | SHOO-FLY PIE | THE AMISH VILLAGE
From amishvillage.com
SHOOFLY PIE RECIPE | KITCHN
From thekitchn.com
BLUE RIBBON SHOOFLY PIE AT KENTUCKY STATE FAIR - COURIER-JOURNAL
From courier-journal.com
AMISH-STYLE SHOO-FLY PIE - A RANCH MOM
From aranchmom.com
SISTER LIZZIE'S SHAKER SUGAR PIE (VRP 003) - VINTAGE RECIPE PROJECT
From vintagerecipeproject.com
SHOO FLY PIE | PAULA DEEN
From pauladeen.com
THE BEST SHOOFLY PIE - PLATTER TALK
From plattertalk.com
PENNSYLVANIA DUTCH WET-BOTTOM SHOOFLY PIE I - A COALCRACKER IN …
From acoalcrackerinthekitchen.com
GRANDMA'S SHOOFLY PIE - I AM HOMESTEADER
From iamhomesteader.com
OLD-FASHIONED SHOO FLY PIE - 12 TOMATOES
From 12tomatoes.com
SHOO-FLY PIE RECIPE | ALTON BROWN | COOKING CHANNEL
From cookingchanneltv.com
PA DUTCH SHOOFLY PIE RECIPE - DISCOVER LANCASTER
From discoverlancaster.com
SHOOFLY PIE RECIPE - THE FRUGAL FARM WIFE
From frugalfarmwife.com
SHOOFLY PIE, CHESS PIE....MMMMMM AND OTHER COOL PIES
From amish365.com
ENFIELD SHAKER POTATO PIE RECIPE - ENFIELD SHAKER MUSEUM
From shakermuseum.org
SHOO FLY PIE RECIPE - KITCHEN KETTLE VILLAGE
From kitchenkettle.com
SHOOFLY PIE - SPEND WITH PENNIES
From spendwithpennies.com
ADVENTURES IN SHOO-FLY PIE - SERIOUS EATS
From seriouseats.com
QUAKERTOWN SHOO-FLY PIE! (BEST PIE EVER) - YOUTUBE
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#course #cuisine #preparation #occasion #north-american #pies-and-tarts #desserts #american #southern-united-states #easy #beginner-cook #dietary #inexpensive #egg-free #free-of-something #taste-mood #sweet
You'll also love