Shoofly Pie An Old Colonial Recipes

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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

PENNSYLVANIA DUTCH SHOOFLY PIE



Pennsylvania Dutch Shoofly Pie image

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 14

1 cup flour
2/3 cup brown sugar, firmly packed
1 tablespoon vegetable shortening
1 cup molasses, preferably unsulphered
1 egg, slightly beaten
1 cup hot water
1 teaspoon baking soda
9-inch pie shell, recipe follows
3 cups flour
1 teaspoon salt
1 1/4 cups vegetable shortening
1 egg, beaten
1/3 cup cold water
1 tablespoon white vinegar

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.

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

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

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 - AN OLD COLONIAL RECIPE



Shoofly Pie - An Old COLONIAL RECIPE image

This pie is perhaps, the most famous of the Pennsylvania Dutch recipes. While there are no firm theories on how the pie got it's name, the explanation that the sweetness of this pie, made the flies a nuisance,seems logical ! There are 2 versions for this pie. Mine is the wet one,because of the bottom filling. The other one is called a dry one. Most cooks prefer this one.... Enjoy.

Provided by Nancy J. Patrykus @Finnjin

Categories     Puddings

Number Of Ingredients 8

1/2 cup(s) all purpose flour
1/2 cup(s) sugar
1/4 teaspoon(s) baking soda
1/4 cup - butter
1/2 cup(s) light molasses
1/2 cup(s) hot water
1/4 teaspoon(s) baking soda (again)
1 - unbaked 8 inch pie shell

Steps:

  • Thoroughly stir together the flour, sugar and 1/4 teaspoon baking soda. Cut in the butter till mixture is crumbly. Stir together molasses,hot water,and the second 1/4 teaspoon of baking soda. Pour one third of the molasses mixture into the unbaked pie shell, sprinkle with one third of the flour mixture. Repeat layers, ending with the flour mixture. Bake at 375 about 40 minutes. Cool

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Shoofly pie is a type of American pie made with molasses associated with Pennsylvania Dutch cuisine.Related to the Jenny Lind pie (a soft gingerbread pie), it may have originated among the Pennsylvania Dutch in the 1880s as molasses crumb cake.It was traditionally served not as a dessert pie, but as a breakfast food with hot coffee.
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