Shoo Fly Pie Recipes

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AUTHENTIC SHOO FLY PIE (STRAIGHT FROM LANCASTER CO.)



Authentic Shoo Fly Pie (Straight from Lancaster Co.) image

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

3/4 cup dark molasses (sorghum or dark Karo)
3/4 cup boiling water
1/2 teaspoon baking soda
1 1/2 cups flour
1/4 cup shortening or 1/4 cup butter
1/2 cup brown sugar
1 (9 inch) pastry dough

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.

SHOOFLY PIE



Shoofly Pie image

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

Dough for single-crust pie
1/2 cup packed brown sugar
1/2 cup molasses
1 large egg, room temperature
1-1/2 teaspoons all-purpose flour
1/2 teaspoon baking soda
1 cup boiling water
1 large egg yolk, room temperature, lightly beaten
TOPPING:
1-1/2 cups all-purpose flour
3/4 cup packed brown sugar
3/4 teaspoon baking soda
Dash salt
6 tablespoons cold butter, cubed

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.

MY GRANDMA'S SHOO-FLY PIE



My Grandma's Shoo-Fly Pie image

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

1 (9 inch) pie shell
1 cup molasses
¾ cup hot water
¾ teaspoon baking soda
1 egg, beaten
1 ½ cups all-purpose flour
1 cup packed brown sugar
¼ cup shortening

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



Shoo-Fly Pie image

Provided by Alton Brown

Categories     dessert

Time 2h15m

Yield 8 to 10 servings

Number Of Ingredients 15

6 ounces all-purpose flour
1/2 teaspoon table salt
3 ounces unsalted butter, chilled
1-ounce lard, chilled
4 tablespoons ice water, in spritz bottle
Approximately 32 ounces dried beans, blind baking
5 1/2 ounces all-purpose flour
4 ounces dark brown sugar
2 tablespoons cold, unsalted butter
1/4 teaspoon kosher salt
3/4 cup boiling water
3/4 teaspoon baking soda
8 ounces molasses, by weight
1 whole egg, beaten
1 teaspoon vanilla extract

Steps:

  • In the bowl of a food processor, combine flour and salt by pulsing 3 to 4 times. Add butter and pulse 5 to 6 times until texture looks mealy. Add lard and pulse another 3 to 4 times. Remove lid of food processor and spritz surface of mixture thoroughly with water. Replace lid and pulse 5 times. Add more water and pulse again until mixture holds together when squeezed. Place mixture in large resealable bag, squeeze together until it forms a ball, and then press into a rounded disk and refrigerate for 30 minutes.
  • Preheat oven to 425 degrees F.
  • Place 2 (9-inch) metal pie pans in the refrigerator to chill.
  • Remove dough from refrigerator and roll out in the bag until it reaches the edges of the bag and is 10 to 11-inches round. Cut along 2 sides of the plastic bag, open bag to expose dough on 1 side and turn a 9-inch pie pan upside down on the exposed side. Invert the entire thing and gently pull the remaining side of the plastic bag off the dough. Press the dough into the edges around the pan and trim any excess dough. Press the edges of the dough over the lip of the pan. Place in refrigerator for 15 minutes.
  • Poke holes around sides and into the bottom of the dough. Place a large piece of parchment paper on top of dough and fill with dry beans. Press beans into edges of dough, set on a baking sheet, and bake in the oven for 10 minutes. Remove parchment and beans and continue baking until light golden in color, approximately 7 minutes longer. Remove from oven and place on cooling rack. Allow to cool completely while preparing the filling.
  • Decrease heat of oven to 350 degrees F.
  • For the crumbs: Place the flour, brown sugar, butter and salt into the bowl of a food processor and process until it forms crumbs. Reserve 1/4 cup and set both aside.
  • For the filling: Place the baking soda in a medium mixing bowl and pour the boiling water over it. Add the molasses, egg, and vanilla; whisk to combine. Add the larger amount of crumbs to the molasses mixture and whisk just to combine. Pour this mixture into the prepared crust. Sprinkle the remaining 1/4 cup of crumb mixture evenly over the top of the filling. Place pie on the middle rack of the oven and bake for 40 to 45 minutes or until the filling puffs, begins to look dry and starts to crack slightly. Remove from the oven, transfer to a rack, and cool completely before cutting.

SHOO-FLY PIE



Shoo-Fly Pie image

Provided by Tyler Florence

Categories     dessert

Time 30m

Yield 1 (9-inch) pie

Number Of Ingredients 15

1 1/4 cups all-purpose flour, plus more for dusting
1 tablespoon sugar
Pinch salt
1/2 cup (1 stick) unsalted butter, cold and cut into small chunks
2 tablespoons ice water, plus more if needed
1 cup unsulphured molasses or Pennsylvania Dutch Table Syrup
3/4 cup hot water
1 teaspoon baking soda
2 large eggs, lightly beaten
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup all-purpose flour
1/2 cup brown sugar
2 tablespoons unsalted butter
Whipped cream, for serving

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



Traditional Shoofly Pie image

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

2 (9 inch) unbaked pie crusts
1 teaspoon baking soda
1 cup warm water
1 cup molasses
2 cups all-purpose flour
½ cup white sugar
½ teaspoon baking soda
¼ cup butter

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



Shoofly Pie image

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

1 1/2 cups flour
1/2 cup dark brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon salt
1/4 pound (1 stick) cold unsalted butter
3/4 cup molasses
3/4 cup boiling water
1/2 teaspoon baking soda
1 single crust pie pastry (see recipe), rolled flat and placed in a 9-inch pie plate

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

SHOOFLY PIE



Shoofly Pie image

In this classic American dessert, some crumb topping sinks as the pie bakes, making a cakelike layer between the molasses custard on the bottom and the sugary topping. Serve with a dollop of lightly sweetened whipped cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 2h

Number Of Ingredients 12

1 1/4 cups all-purpose flour, plus more for rolling
1/2 teaspoon coarse salt
1 teaspoon granulated sugar
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
3 to 5 tablespoons ice water
1 1/4 cups all-purpose flour
3 tablespoons cold butter, cut into small pieces
3/4 cup light-brown sugar
1 teaspoon baking soda
2/3 cup boiling water
3/4 cup unsulfured molasses
1 large egg, lightly beaten

Steps:

  • Make crust: In a food processor, pulse flour, salt, and sugar until combined. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons water, 1 tablespoon at a time). Do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to overnight).
  • Preheat oven to 375 degrees. On a floured work surface, roll out dough to a 12-inch round with a floured rolling pin. Place in a 9-inch pie plate, trim excess, and crimp edges. Make topping and filling: In clean bowl of processor, pulse flour, butter, and brown sugar until combined. In a bowl, combine baking soda with boiling water and whisk to dissolve. Whisk in molasses, then egg until combined.
  • Fill crust with molasses mixture, then sprinkle crumb mixture evenly over top (some will sink into filling). Place pie on a rimmed baking sheet and bake until set in middle, 45 to 55 minutes. Let cool 1 hour. Serve warm or at room temperature.

Nutrition Facts : Calories 449 g, Fat 17 g, Fiber 1 g, Protein 5 g

SHOO FLY PIE



Shoo Fly Pie image

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

4 ounces shortcrust pastry
4 ounces raisins (stoneless)
2 ounces soft brown sugar
1/4 teaspoon baking soda
4 ounces plain flour (=all purpose flour)
1/2 teaspoon ground cinnamon (half LEVEL tsp)
1/4 teaspoon ground nutmeg (quarter LEVEL tsp)
1/4 teaspoon ground ginger (quarter LEVEL tsp)
2 ounces unsalted butter
2 ounces soft brown sugar

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

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CLASSIC SHOOFLY PIE RECIPE - PASTRY CHEF ONLINE
Whisk together the molasses and hot water. Then whisk in the salt and baking soda. Lastly, whisk in the egg until the mixture is well-combined. Whisk about half the streusel mixture into the molasses mixture until completely combined. Pour the mixture into the frozen pie crust. Top the pie with a thick, even layer of the rest of the streusel ...
From pastrychefonline.com
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SHOOFLY PIE RECIPE | LAND O’LAKES
Fold into quarters. Place into 9 1/2-inch deep-dish pie plate; unfold, pressing firmly against bottom and sides. Crimp or flute edge. STEP 4. Combine hot water and 1 teaspoon baking soda in bowl. Stir in molasses. Set aside. STEP 5. Combine 1 cup flour and brown sugar in another bowl.
From landolakes.com
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EASY SHOOFLY PIE {PENNSYLVANIA DUTCH RECIPE} - SIMPLY STACIE
Instructions. Preheat oven to 350F. Stir together flour, brown sugar and shortening to make crumbs. Set aside 1/2 cup. In another bowl, stir together egg and table syrup. Dissolve baking soda in hot water and then add to syrup mixture and stir. Add remaining crumbs to mixture and stir. Pour into pie shell.
From simplystacie.net
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AMISH WET BOTTOM SHOOFLY PIE RECIPE | SWEET, GOOEY PERFECTION
Line your pie pan with dough, crimp, dock it (poke tiny holes in it with the tip of a knife, and freeze until you’re ready to bake. Rub the butter into flour, brown sugar, and salt to make a very sandy streusel. Set aside. Whisk together molasses and hot water. Whisk in the baking soda and salt. It will get a little foamy and will lighten in color.
From pastrychefonline.com
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SHOOFLY PIE - BAKE FROM SCRATCH
Instructions. In a small saucepan, bring ¾ cup (180 grams) water and orange juice to a boil over medium-high heat. Cook, stirring occasionally, until reduced to ½ cup (120 grams), 20 to 25 minutes. Remove from heat, and immediately stir in baking soda and salt. Let stand until slightly warm to the touch, about 15 minutes.
From bakefromscratch.com
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SHOOFLY PIE RECIPE | KITCHN
2022-03-12 This shoo-fly pie features a layer of intensely sweet molasses filling on the bottom, followed by a cake-like layer, and topped with sweet buttery crumbs. Yield Serves 8 to 10, Makes 1 (9-inch) pie. Prep time 20 minutes. Cook time 35 minutes to 45 minutes. Show Nutrition.
From thekitchn.com
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PA DUTCH SHOOFLY PIE RECIPE | DISCOVER LANCASTER
2021-02-19 Directions. 1. Line pastry with a double thickness of heavy-duty foil. Bake at 350 degrees F for 10 minutes. Remove foil; brush crust with egg yolk. Bake 5 minutes longer; cool on a wire rack. 2. For filling, in a small bowl, combine the brown sugar, molasses, egg, flour and baking soda; gradually add boiling water.
From discoverlancaster.com
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SHOOFLY PIE - SPEND WITH PENNIES
2019-03-09 How to Make Shoofly Pie To make Shoofly Pie: Start with a pie crust. You can make your pie crust recipe or buy pre-made pie dough. Make the crumb coating in a food processor. In a separate bowl, combine eggs, water and molasses. Alternate layering the crumb mixture and molasses mixture into your pie crust.
From spendwithpennies.com
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