PENNSYLVANIA DUTCH SHOOFLY PIE
Dark molasses is front and center in the filling of this shoofly pie. The crust is perfectly crimped, the filling is luscious, and the amount of buttery crumbles on top is generous; you might have to shoo your family away so they don't sneak some before it's time for dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 12
Steps:
- Roll out dough on a lightly floured work surface to 1/8 inch thick. Fit dough into a 9-inch pie plate. Trim edges to leave a 1-inch overhang; fold edges under, and crimp with your fingers. Freeze pie shell 30 minutes or overnight.
- Preheat oven to 325 degrees. Whisk together flour, brown sugar, cinnamon, nutmeg, and 1/4 teaspoon salt in a medium bowl. Add butter, and work mixture through your fingers until it forms fine crumbs; set crumb topping aside.
- Stir together boiling water, molasses, and corn syrup in a medium bowl. Whisk in baking soda, egg, and a pinch of salt. Pour molasses mixture into prepared pie shell. Scatter crumb topping over filling. Place pie on a rimmed baking sheet. Bake until filling is set and topping is deep golden brown, about 50 minutes. Let cool on a wire rack 30 minutes.
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
Steps:
- Preheat oven to 400 degrees. Mix together the crumb topping ingredients: flour, brown sugar, and coconut oil until pea-sized crumbs form. Set aside.
- Mix together molasses, corn syrup, brown sugar and eggs until smooth.
- Dissolve baking soda in hot water. Slowly pour into the molasses mixture and stir until combined. Mix will be runny.
- Pour half of syrup into an unbaked pie shell, top with half of crumb mixture, then rest of syrup, finishing with crumbs on top. Bake at 400 degrees for 10 minutes, then at 350 for 40-50 minutes until set. Best served warm or cold with milk.
PENNSYLVANIA DUTCH WET-BOTTOM SHOO FLY PIE I
Luscious "wet" bottom layer of molasses topped with crumbs makes this traditional Pennsylvania Dutch treat a favorite of all ages.
Provided by A Coalcracker in the Kitchen
Categories Recipes
Number Of Ingredients 18
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.
Nutrition Facts :
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
PENNSYLVANIA DUTCH SHOO-FLY CAKE
This is the Pennsylvania Dutch cake version of their Shoo-Fly pie that is so popular in Lancaster County.
Provided by keen5
Categories Dessert
Time 1h30m
Yield 1 loaf cake
Number Of Ingredients 8
Steps:
- Mix together (like a crumbly pie crust) flour, shortening, sugars in a large bowl, reserving 1/2 cup of the crumbs for top of cake.
- In another bowl, mix: molasses, baking soda and hot water.
- Stir until mixed and some of the foam disappears.
- Add to the crumb mixture and stir until blended.
- Put in a 9 X 13 inch loaf pan that has been greased and floured.
- Put the 1/2 cup crumb mixture on top and bake for 1 hour at 350 deg.
Nutrition Facts : Calories 6114.4, Fat 212, SaturatedFat 52.4, Sodium 2754.1, Carbohydrate 1030.9, Fiber 36, Sugar 600.1, Protein 58.7
GOOD 'N PLENTY PENNSYLVANIA DUTCH SHOO-FLY PIE
Truly one of my favorite desserts ever! This recipe comes from the AMAZING Good 'N Plenty Family Restaurant in the heart of Lancaster County, PA. Bar none, my favorite restaurant ANYWHERE. (And I get around!) Try this, and prepare to be amazed by the delicious, gooey/crumbly, SWEET richness! One of the characteristics of a traditional Shoo-Fly pie is a crumbly, messy, almost floury crust on top...I understand that all tastes are different, and for that, I'm sorry you and DH didn't like it, Sistah. :(
Provided by GoodMorningBurger
Categories Pie
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350ºF.
- Liquid:.
- Dissolve baking soda in water.
- Stir in molasses and one beaten egg (take care not to scramble the egg, tempering it is advised.).
- Crumbs:.
- Mix flour, shortening, brown sugar, salt and cinnamon.
- Form the mixture into crumbs.
- Pour the liquid mixture in an unbaked pie shell, then add the crumbs to the top and bake for 30 minutes.
PENNSYLVANIA DUTCH SHOOFLY PIE
Provided by Food Network
Categories dessert
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F.
- Mix flour, brown sugar and shortening into crumbs with fingers, fork or pastry blender. Reserve 1/2 cup of crumbs for the top of the pie. To remaining crumbs, blend in the molasses, egg, and 3/4 cup hot water. Mix the baking soda with remaining 1/4 cup hot water and promptly add to mixture. Pour into unbaked pie shell and bake for 15 minutes. Top the pie with the reserved crumbs and reduce oven temperature to 350 degrees F. and bake for an additional 40 minutes.
- The pie can be served at room temperature or chilled.
- In a large bowl, mix together flour and salt. Cut in shortening until well incorporated. Add remaining ingredients and mix until well blended. Let rest a few minutes, then divide dough into 4 portions. Roll a dough disc out on a lightly floured surface and press into a 9-inch pie plate. Individually tightly cover and freeze remaining 3 portions of dough.
PENNSYLVANIA DUTCH SHOO FLY PIE
Make and share this Pennsylvania Dutch Shoo Fly Pie recipe from Food.com.
Provided by Bev I Am
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Line 9-inch pie plate with pastry.
- Mix molasses and egg yolk.
- Dissolve soda in boiling water and add to egg and molasses.
- Set aside.
- Stir dry ingredients together, mixing well.
- Cut in shortening until mixture looks like coarse crumbs.
- Pour molasses into pie shell.
- Sprinkle crumbs evenly over top.
- Do not stir.
- Bake at 450 degrees F. 15 minutes, then reduce heat to 350 degrees F. and bake 20 minutes longer.
- Cool and serve.
Nutrition Facts : Calories 301.7, Fat 11, SaturatedFat 3.9, Cholesterol 31.2, Sodium 303.6, Carbohydrate 48.6, Fiber 1.2, Sugar 25, Protein 2.9
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