SHOOFLY PIE
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Make the crust: Pulse the flour, sugar and salt in a food processor. Add about one-third of the butter and pulse until the mixture looks like cornmeal. Add the remaining butter and pulse 3 times, or until the mixture looks like coarse meal with pea-size bits of butter. Drizzle in 3 tablespoons ice water and the vinegar and pulse 3 or 4 times, just until combined (do not let the dough come together into a ball). Pinch the dough between your fingers; if it doesn't hold together, add up to 2 more tablespoons ice water, 1/2 tablespoon at a time, pulsing. Turn out onto a sheet of plastic wrap and pat the dough into a disk; wrap tightly and refrigerate until firm, at least 1 hour and up to 1 day.
- Roll out the dough into an 11-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Refrigerate the crust 1 hour.
- Place a baking sheet on the middle oven rack and preheat the oven to 375 degrees F. Make the filling: Whisk the flour, brown sugar and butter in a large heatproof bowl; set aside 2/3 cup of the mixture for topping. Whisk the egg, molasses and baking soda into the remaining brown sugar mixture, then whisk in 3/4 cup boiling water until smooth.
- Pour the filling into the chilled crust. Sprinkle the reserved brown sugar mixture on top. Carefully transfer the pie plate to the hot baking sheet and bake 10 minutes. Reduce the oven temperature to 350 degrees F and continue baking until the crust is golden and the filling is firm, 40 to 45 more minutes. Transfer to a rack to cool; serve warm or at room temperature.
TRADITIONAL SHOOFLY PIE
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
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
MRS. WHITMEYER'S SHOOFLY PIE
This is a pie from an article in the Washington Post on May 14, 2014 written by Pennsylvania native Tim Artz; Mrs. Whitmeyer is a neighbor from his childhood and he would request this pie instead of birthday cake it is so good.
Provided by Raquel Grinnell
Categories Dessert
Time 1h5m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees. Line a 9-inch glass or ceramic pie plate with the unbaked pie dough/shell.
- Use two forks or your clean fingers to combine the flour, brown sugar and butter in a mixing bowl, forming a crumbly mix. Reserve 1/2 cup of this mixture in a separate small bowl.
- Whisk together the molasses and syrup, egg, 3/4 cup of the hot water and the vanilla extract in a medium bowl until well blended, then add to the crumbly mix in the mixing bowl.
- Stir the baking soda into the remaining 1/4 cup of hot water until it has dissolved, then quickly stir that mixture into the bowl to form a rich filling. Pour into the pie shell.
- Scatter the reserved crumbly mix evenly over the surface. Bake for 5 minutes, then reduce the temperature to 375 degrees. Bake for 40 minutes or until the pie is just set.
- Cool almost completely before serving.
Nutrition Facts : Calories 400.4, Fat 11.1, SaturatedFat 3.9, Cholesterol 30.9, Sodium 323.6, Carbohydrate 73, Fiber 1.2, Sugar 37, Protein 3.8
SHOOFLY PIE
Steps:
- In a bowl combine flour and sugar. Cut in butter into the flour and sugar until mixture resembles crumbs. Remove 1/2 cup of the crumb mixture and set aside
- To larger part of crumb mixture add egg and molasses.
- Blend in 3/4 cup boiling water.
- Dissolve soda in remaining 1/4 cup water and add last.
- Pour into pie shell. Sprinkle with 1/4 cup reserved crumbs.
- Bake at 425 degrees for 15 minutes. Add remaining crumbs and bake 40-45 minutes.
- Garnish with whipped cream
SHOOFLY PIE
The Pennsylvania Dutch are responsible for this gooey molasses pie, made easily from pantry ingredients to satisfy a sweet tooth any time of the year. I grew up in this area of Pennsylvania, eating slices for breakfast (on the sly) or as an after-school snack at one of the local bakeries. The deep, slightly bitter molasses flavor coupled with a sandy topping sends me back to simpler times.
Provided by Food Network Kitchen
Categories dessert
Time 9h5m
Yield One 9-inch pie
Number Of Ingredients 11
Steps:
- For the pie: Preheat the oven to 350 degrees F. Unroll the pie dough and fit into a 9-inch glass pie plate. Trim the edges if necessary and crimp. Place on a baking sheet.
- Combine the molasses, flour and egg in a bowl. Dissolve the baking soda in the hot water and stir into the molasses. Pour the filling into the pie crust.
- For the topping: Mix together the flour, brown sugar and granulated sugar. Rub the butter into the flour until crumbly; the mixture will be like sand. Sprinkle over the pie filling. Bake until the filling is set and the edges of the crust are browned, about 50 minutes. Let cool completely or up to overnight before cutting. Serve with whipped cream, if desired. Store loosely covered at room temperature.
SHOOFLY PIE I
Shoofly pie is a moist, dark pie with a crumble top, made with molasses. It is low in fat (the crust contains nearly all the fat), and does not have an overwhelming sweet taste. It can be topped with whipped cream. This is a Southern dish.
Provided by Ivy Smink
Categories Desserts Pies Vintage Pie Recipes
Yield 8
Number Of Ingredients 9
Steps:
- In a small bowl, mix flour, brown sugar, and butter or margarine together until it resembles course corn meal. Measure out 1/2 cup, and set aside for topping.
- In a separate bowl, beat the egg. Mix in molasses and cold water. Add crumb mixture, and stir thoroughly. Stir baking soda into hot water, and then add to the molasses mixture. Mix well. Pour filling into pie crust, and evenly sprinkle the reserved topping on top.
- Bake at 375 degrees F (190 degrees C) for 35 minutes.
Nutrition Facts : Calories 376.1 calories, Carbohydrate 66.4 g, Cholesterol 30.9 mg, Fat 11.2 g, Fiber 1.2 g, Protein 3.8 g, SaturatedFat 3.9 g, Sodium 322.7 mg, Sugar 36.2 g
SHOOFLY PIE
honest to goodness shoofly pie- so simple, so flavorful and chock full of molasses....from my roots in Lancaster county, PA, this pie is always welcome on the board. An everyday pie with 'in the cupboard' ingredients, it fits with every menu as it is deliciously light. Serve with whipped cream or ice cream, it becomes a smash dessert. Leftovers work in this house as breakfast.
Provided by katemarie54
Categories Pie
Time 50m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 12
Steps:
- preheat oven to 375 degrees -- prepare one pie crust with the flour of choice. cut in the shortening and add water, stirring with a fork until a damp ball of dough forms. handle as little as possible, turning out onto a floured surface. roll to size of pie plate and crimp edge of crust. set aside.
- combine 1 cup of flour, sugar, and butter to create a fluffy crumb, reserving 1/2 a cup for topping. pour all but the reserved crumbs into the unbaked crust.
- using a large bowl, stir the beaten egg into the molasses. add baking soda to hot water, stir well and add to molasses/egg mixture -- this will 'foam' . you'll be glad for the large bowl.
- add remaining cold water and pour the well-blended mixture over the crumbs. do not stir. sprinkle reserved crumbs lightly over center of pie.
- bake for 35-40 minutes in preheated oven.
Nutrition Facts : Calories 410.4, Fat 11.8, SaturatedFat 4.1, Cholesterol 34.1, Sodium 210.7, Carbohydrate 73.2, Fiber 0.8, Sugar 41.2, Protein 4
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
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
MOM'S SHOOFLY PIE
My Mom, Gerry Lefever made this pie for our family, then I made it for mine. Now our kids make it for their families. A REAL Amish recipe.
Provided by Ann Arber
Categories Pie
Time 45m
Yield 2 9-inch pies, 12 serving(s)
Number Of Ingredients 7
Steps:
- Pour boiling water over soda,in a bowl.
- Stir in molasses.
- Mix crumbs.
- Mix half of crumbs into filling and pour into pie shells.
- Sprinkle rest of crumbs over the two pies.
- Bake at 350F degrees for 30-40 minutes.
SHOOFLY PIE
In her book The Best of Amish Cooking, Phyllis Pellman Good writes that shoofly pies may have been common in the past because "this hybrid cake within a pie shell" fared better than more delicate pies in the old-style bake ovens. With the advent of modern ovens, temperatures could be controlled, allowing for the development of the lighter pies that are standard today. Shoofly pies keep nicely in a pie cupboard. They also freeze well. This recipe uses 1/2 cup each of molasses and corn syrup for a sweeter flavor; you can simply use just a full cup of molasses, leaving out the corn syrup, for a stronger flavor if you like. This version also makes for a pie with a very wet bottom-the bottom of the crust disappears into the filling. If you'd like it drier, cut the water in the filling back to 3/4 cup.
Yield makes one 9-inch pie
Number Of Ingredients 13
Steps:
- Preheat the oven to 325°F. Line a 9-inch pie plate with the rolled-out crust.
- To make the crumb topping, combine the flour, sugar, cinnamon, nutmeg, and butter and mix with a pastry blender or food processor until thoroughly combined and the mixture resembles fine crumbs.
- To make the liquid bottom layer, mix the molasses and corn syrup, pour in the boiling water, and stir until evenly combined. Add the egg and baking soda and mix well.
- Pour the liquid bottom layer into the crust, then sprinkle the crumb mixture over the top.
- Bake for about 40 minutes, until medium set and dark brown. The filling should wobble very slightly in the center when the pan is jiggled, but a knife inserted in the center should come out clean. Cool on a wire rack for 1 to 2 hours before slicing. Serve warm or chilled, topped with a dollop of whipped cream or a drizzle of chocolate sauce if you like.
COFFEE SHOOFLY PIE
since moving to pa my family has become addicted to shoofly pie. this recipe is great, with a pudding-like bottom, and a cake-like top. adapted from bon appetit
Provided by chia2160
Categories Pie
Time 45m
Yield 1 pie
Number Of Ingredients 13
Steps:
- preheat oven to 350.
- in a large bowl mix flour and sugar.
- cut in butter until blended and crumbly.
- mix expresso with hot water in a medium bowl.
- add in baking soda, corn syrup, vanilla, salt, cinnamon.
- pour crumb mixture into crust.
- pour in liquid mixture, bake 35 minutes until set in center.
- cool on wire rack.
- sprinkle with powdered sugar.
PENNSYLVANIA DUTCH SHOOFLY PIE
This recipe dates back about 300 years, created in Pennsylvania Dutch country and has been described as "a cake baked into a pie shell, or pie with a cake filling." And "so sweet ya have to shoo the flies away from it!" I love it!!
Provided by Wildflour
Categories Pie
Time 50m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a mixing bowl, stir together the flour and sugar.
- Cut in butter til crumbly. (Use a pastry blender, knives, forks or your fingers.) I just add it cut up, then use my fingers, pinching and tossing to keep coated.
- In seperate bowl, add molasses, soda and cinnamon, and slowly pour in boiling water. Beat til mixture is foamy.
- Stir half of the crumb mixture into the molasses mixture.
- Pour into pie shell.
- Sprinkle top with remaining crumb mixture.
- Bake in 350 oven 30-40 minutes til pie is set/firm, bubbly and lightly browned.
- Cool til warm, and serve topped with whipped cream or vanilla ice cream if desired.
Nutrition Facts : Calories 778.5, Fat 18, SaturatedFat 7.4, Cholesterol 20.3, Sodium 372, Carbohydrate 153.3, Fiber 1.9, Sugar 97.7, Protein 4.6
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