Dry Bottom Shoofly Pie Food
HORSE & BUGGY WET BOTTOM SHOO-FLY PIE
Make and share this Horse & Buggy Wet Bottom Shoo-Fly Pie recipe from Food.com.
Provided by Millereg
Categories Pie
Time 55m
Yield 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 383.2, Fat 9.9, SaturatedFat 2.5, Cholesterol 23.2, Sodium 304.5, Carbohydrate 71.1, Fiber 1.2, Sugar 40.8, Protein 3.8
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.
SHOOFLY PIE II
This version of the classic pie has delightful hints of nutmeg, ginger, cinnamon, and cloves.
Provided by Karen Melson
Categories Desserts Pies Vintage Pie Recipes
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees F (225 degrees C).
- To Make Crumb Filling: In a medium bowl, combine flour and brown sugar. Mix well, then cut in shortening until mixture is crumbly.
- To Make Molasses Filling: In a medium bowl, combine baking soda, nutmeg, ginger, cinnamon, cloves, and salt. Mix well, then stir in molasses. Pour in hot water and mix until smooth.
- Sprinkle a layer of crumb filling into pastry shell. Cover with a layer of molasses filling. Alternate layers of crumb and molasses fillings, ending with crumb filling on top.
- Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 20 minutes.
Nutrition Facts : Calories 418.1 calories, Carbohydrate 76 g, Fat 11.9 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 2.4 g, Sodium 312.8 mg, Sugar 44.5 g
SHOOFLY PIE III
A recipe my maternal grandmother used to make. She lived to be 96. Maybe the pie helped! This is best when served with whipped cream or vanilla ice cream.
Provided by Charley Gravley
Categories Desserts Pies Vintage Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix together flour, 2/3 cup brown sugar, and salt. Cut in butter or margarine until mixture resembles rice. Reserve 3 tablespoons of mixture for sprinkling top of pie.
- In a separate bowl, mix together hot water, molasses, dark brown sugar, and baking soda. Stir molasses mixture into remaining crumb mixture. Pour into pastry shell. Sprinkle with reserved crumb mixture.
- Bake in preheated oven for 35 to 40 minutes, until top springs back when pressed. Cool on a wire rack.
Nutrition Facts : Calories 297.8 calories, Carbohydrate 47.2 g, Cholesterol 19.1 mg, Fat 11.5 g, Fiber 0.5 g, Protein 2.3 g, SaturatedFat 5.2 g, Sodium 295.4 mg, Sugar 26.4 g
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