New School Shoo Fly Pie With Stevia Food

SHOO FLY PIE

Steps:

• For the crust: In a large mixing bowl stir together flour, sugar and salt. Cut in the butter and shortening with a pastry cutter or a fork until the mixture resembles coarse crumbs. Work in the ice water 1 tablespoon at a time. If it still does not come together add more ice water as needed. Wrap the pie dough, tightly, in plastic wrap and chill for at least 30 minutes.
• Roll the dough out on a floured surface to a 10-inch circle. Transfer the dough to a pie plate and press it down into the bottom and sides. Fold the edges under and flute them or crimp them with a fork.
• For the filling: Preheat oven to 375 degrees F.
• In a mixing bowl cut together flour, sugar, brown sugar, shortening and butter until it resembles coarse crumbs; set aside. In another mixing bowl whisk together egg, molasses, hot water and baking soda. Pour the egg mixture into the pie shell. Sprinkle the crumbs on top. Bake for 30 to 35 minutes. The center of the pie may still quiver a bit when jiggled; it will firm up a bit more as it cools.

SHOO-FLY PIE

Steps:

• In the bowl of a food processor, combine flour and salt by pulsing 3 to 4 times. Add butter and pulse 5 to 6 times until texture looks mealy. Add lard and pulse another 3 to 4 times. Remove lid of food processor and spritz surface of mixture thoroughly with water. Replace lid and pulse 5 times. Add more water and pulse again until mixture holds together when squeezed. Place mixture in large resealable bag, squeeze together until it forms a ball, and then press into a rounded disk and refrigerate for 30 minutes.
• Preheat oven to 425 degrees F.
• Place 2 (9-inch) metal pie pans in the refrigerator to chill.
• Remove dough from refrigerator and roll out in the bag until it reaches the edges of the bag and is 10 to 11-inches round. Cut along 2 sides of the plastic bag, open bag to expose dough on 1 side and turn a 9-inch pie pan upside down on the exposed side. Invert the entire thing and gently pull the remaining side of the plastic bag off the dough. Press the dough into the edges around the pan and trim any excess dough. Press the edges of the dough over the lip of the pan. Place in refrigerator for 15 minutes.
• Poke holes around sides and into the bottom of the dough. Place a large piece of parchment paper on top of dough and fill with dry beans. Press beans into edges of dough, set on a baking sheet, and bake in the oven for 10 minutes. Remove parchment and beans and continue baking until light golden in color, approximately 7 minutes longer. Remove from oven and place on cooling rack. Allow to cool completely while preparing the filling.
• Decrease heat of oven to 350 degrees F.
• For the crumbs: Place the flour, brown sugar, butter and salt into the bowl of a food processor and process until it forms crumbs. Reserve 1/4 cup and set both aside.
• For the filling: Place the baking soda in a medium mixing bowl and pour the boiling water over it. Add the molasses, egg, and vanilla; whisk to combine. Add the larger amount of crumbs to the molasses mixture and whisk just to combine. Pour this mixture into the prepared crust. Sprinkle the remaining 1/4 cup of crumb mixture evenly over the top of the filling. Place pie on the middle rack of the oven and bake for 40 to 45 minutes or until the filling puffs, begins to look dry and starts to crack slightly. Remove from the oven, transfer to a rack, and cool completely before cutting.

SHOOFLY PIE

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.

"NEW SCHOOL" SHOO FLY PIE WITH STEVIA

Steps:

• Mix the flour and stevia together.
• Cut in the butter with a pastry blender until the mixture has the consistency of coarse crumbs.
• Stir together molasses, hot water, and soda.
• Immediately pour 1/3 of molasses mixture into pie shell, then 1/3 of flour mixture.
• Repeat twice, ending with the flour crumbs on the top.
• Bake at 375 for 30-40 minutes (Cover edges of pie shell with foil for the first 20 minutes of baking to prevent over browning).

SHOO-FLY PIE

Steps:

• To make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
• Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a 10-inch circle; to check the size, put the 9-inch pie pan upside down over the dough. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside the pie pan. Press the dough firmly into the bottom and sides so it fits tightly. Trim the excess dough around the rim. Place the pie pan on a sturdy cookie sheet so it can prevent spills from burning in the bottom of the oven.
• Preheat the oven to 350 degrees F.
• To make the filling: In medium-size mixing bowl, combine the molasses and water; stir in baking soda, eggs, and spices.
• To make the crumb topping: With a pastry blender, mix together the flour, brown sugar, and butter, until it is the texture of coarse crumbs. Take 1/2 cup of the crumb mixture and put it in the bottom of the pie shell, pour in the molasses filling, and scatter the remaining crumbs on top.
• Bake for 30 minutes, until the filling jiggles slightly and the top is firm. Let cool to room temperature before cutting. Serve with whipped cream.

SHOOFLY PIE

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.

MY GRANDMA'S SHOO-FLY PIE

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.

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.

SHOOFLY PIE

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.