Amish Wet Bottom Shoofly Pie Food

CLASSIC SHOO FLY PIE | #TBTFOOD

Steps:

• Preheat the oven to 400F.
• In a medium sized bowl, whisk together the flour and the brown sugar.
• Rub in the butter very well so there are no little bits of butter remaining. The mixture should look about like cornmeal and should clump together when you squeeze it and then sort of fall apart if you poke it.
• Squeeze some together so you have some pebbles of streusel and leave some of it sandy.
• In a medium bowl, whisk together the molasses and hot water. Thoroughly whisk in the baking soda and salt. Mixture may get sort of frothy and will definitely lighten in color. Thoroughly whisk in the beaten egg.
• Mix about half the streusel into the molasses syrup and pour into the prepared pie crust.
• Sprinkle the rest of the streusel in an even layer over the top of the pie.
• Carefully place the pie on the center rack of the oven. Bake for 15 minutes then reduce the heat to 350F.
• Continue baking for about 15 more minutes then cover the pie loosely with foil to prevent excessive browning of the crust. Bake an additional 10-15 minutes or until the pie is nicely puffed up all over. It will settle as it cools.
• Serve warm or barely warm with lightly sweetened (or even unsweetened) whipped cream or a scoop of ice cream.

PENNSYLVANIA DUTCH WET-BOTTOM SHOO FLY PIE I

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.

AMISH WET BOTTOM SHOOFLY PIE

Steps:

• Preheat oven to 375°.
• For the wet mixture: Add 2 c. brown sugar and eggs to a mixing bowl and beat well. Add molasses.
• Bring water to boiling, remove from heat and add 1 tsp. baking soda. Stir.
• Add soda/water mixture to egg mixture. Mix.
• Let this mixture cool while you prepare the crumb mixture.
• For crumb mixture: Mix flour, brown sugar, baking soda, salt, & cream of tartar in a mixing bowl.
• Add butter (cut in slices) and shortening. Using pastry blender, mix until fine crumbs.
• Reserve 1 1/2 c. of the crumb mixture to put on top.
• Pour about a 3/4 c. of the wet mixture into the crust bottom of each pie dish.
• Now pour your remaining crumbs into the remaining wet mixture. Mix together and divide between your two pies.
• Cover with reserved crumb mixture.
• Bake at 375° for 15 minutes. Reduce temperature to 350° and continue baking for 30 minutes.

AUTHENTIC SHOO FLY PIE (STRAIGHT FROM LANCASTER CO.)

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.

AMISH SHOO-FLY PIE

Steps:

• Crumb Mixture: Mix ingredients together thoroughly in a bowl until crumbs are formed.
• Syrup Mixture: In a separate bowl, mix syrup ingredients thoroughly.
• Pour half of the syrup mixture into unbaked pie crust-lined 8-inch pie plate, then add half of crumb mixture.
• Repeat with the other pie plate.
• Bake at 400 degrees for 10 minutes.
• Then reduce heat to 350 degrees and continue baking 50 minutes more.
• Cool before eating.

WET-BOTTOM SHOOFLY PIE

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.

AMISH SHOO FLY CUPCAKES

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.

HORSE & BUGGY WET BOTTOM SHOO-FLY PIE

Steps:

• Mix together the flour, brown sugar and shortening.
• Set aside ½ cup of this mixture for the topping.
• Add to the remaining mixture the egg, molasses, boiling water and baking soda.
• Spread this mixture into the un-baked pie shell.
• Spread the ½ cup of crumb topping over the pie.
• Bake at 375°F for 10 minutes.
• Reduce temperature to 350°F and bake for 30 minutes or until firm.