Indiana Amish Shoo Fly Pie Food

SHOO FLY PIE

Steps:

• In a medium bowl stir together the flour and the salt.
• Add the cold vegetable shortening, incorporate into the flour using a pastry cutter or 2 forks until the shortening is evenly crumbly.
• Cut in the cold butter. It's important not to overwork, there should be some smaller and some larger chunks.
• Add 2 tablespoons of the ice water and toss. Add more water a tablespoon at a time just until the dough holds together when pinched. It still may look dry and crumbly.
• Transfer to a floured surface, fold the dough into itself until all the flour is incorporated into the fats. Shape into a disk about 1 inch thick. Wrap tightly in plastic wrap and refrigerate for at least 1 hour to rest or up to 3 days before rolling.
• When ready to roll, remove the plastic wrap from the disc. Lightly flour your work surface and your rolling pin. Start from the center of the disc using gentle force, rolling in all directions, turning the dough in quarter turns as you go to prevent sticking. If any sticking occurs lightly flour the surface.
• Roll to about 13 inches.
• Starting on one end, roll the dough around the rolling pin and transfer to the pan. Trim and shape as desired.
• Set in the refrigerator while preparing the filling.
• Preheat oven to 400 degrees.
• Stir together 1 cup of flour and ½ cup brown sugar until well blended. Cut in the vegetable shortening with a pastry cutter or rub in with fingers until small crumbs form; set aside.
• Dissolve 1 teaspoon cornstarch into 1 cup of very hot water; set aside. In another bowl, mix together the molasses, corn syrup, brown sugar and the eggs until well combined. Stir in the water and cornstarch mixture, mix well.
• Pour half of the syrup mixture into the chilled prepared pie crust. Top with half of the crumbs and pour in the rest of the syrup mixture, evenly top with remaining crumbs. Carefully place on the bottom rack of the oven and bake for 10 minutes at 400 degrees. Turn down oven to 350 degrees and bake another 45 to 50 minutes. Remove from oven and place on a rack to cool.

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.

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.

HOMEMADE AMISH SHOOFLY PIE RECIPE

Steps:

• Preheat the oven to 350°F.
• In a large bowl, combine the molasses, boiling water, and baking soda. Pour the mixture into the unbaked pie shell.
• To make the topping: In a large bowl, mix the flour with the sugar, shortening, and salt. Spread this crumb mixture on top of the molasses mixture in the pie shell. Bake until the center of the pie is set, about 45 minutes. Cool on a wire rack or windowsill until the pie is firm, about 45 minutes. Store any leftovers in a sealed cake safe. The pie will keep for about 5 days.