Shaker Kentucky Shoo Fly Pie Food

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.

SHAKER KENTUCKY SHOO FLY PIE

Steps:

• Preheat the oven to 375 degrees.
• Sift together the flour, sugar and soda; cut the butter into the flour mixture. Set aside.
• Combine molasses and boiling water, stirring until molasses melt.
• Pour 1/3 of the molasses mix into the pie shell. Top with 1/3 of the crumb mix. Alternate the layers, ending with the crumbs.
• Bake for 35 minutes. Cool to lukewarm before cutting.

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:

• 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.

FUNNY CAKE

Steps:

• Combine bottom layer ingredients in a saucepan.
• Cook, stirring constantly just to boilng, lower heat and simmer gently 2 to 3 minutes.
• Set aside.
• For cake layer, blend eggs, sugar& butter.
• Beat 2 to 3 minutes.
• Alternately beat in milk& flour/baking powder mix.
• Add vanilla.
• Pour into unbaked pie shells.
• Pour chocolate mixture over top of batter.
• Chocolate will be very runny but will thicken and"sink" below batter as it bakes.
• Bake at 350º for 35 to 40 minutes.

SHOO FLY PIE (AN OLD LEHIGH COUNTY RECIPE)

Steps:

• Make crumbs by combining flour, brown sugar, salt and shortening.
• Line 2 piepans with pastry.
• Dissolve soda in hot water and combine with molasses.
• Pour into pastry lined pans.
• Top with crumb mixture.
• Bake in a 450 oven for 10 minutes, then reduce to 350 and bake 20 to 30 minutes longer or until firm.

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.

SHOO FLY PIE

Steps:

• Pre-heat oven to 425 Fahrenheit (gas mark 7).
• Prepare the shortcrust and roll it out thinly on a lightly floured board.
• Line a 7 inch flan tin or shallow pie plate with the pastry.
• Crimp the edges between finger and thumb for a decorative finish.
• Prick the base all over with a fork and cover with the raisins.
• Mix 2 ounces of brown sugar with 4 dessertspoonsfuls of hot water and the baking soda. (Note: I just checked on Google as I haven't used a dessertspoon measure myself for years! and 1 Imperial dessertspoon = 0.8 US tablespoons, so by my reckoning this would work out to be 3 TBSP + 3/4 TSP hot water. I think :).
• Pour over the raisins.
• For the topping, sift together the flour and spices.
• Cut the butter into small knobs and rub them into the flour until the mixture resembles fine breadcrumbs.
• Stir in the brown sugar and sprinkle over the raisins.
• Bake the pie on the shelf above the centre of pre-heated oven at 425 fahrenheit (gas mark 7) until the pie begins to brown.
• Reduce the heat to 325 fahrenheit (gas mark 3) and bake for a further 20 minutes or until the topping has set.
• Cut the pie into wedges and serve it warm or cold. "A jug of cream may be offered although it is not traditional.".

AMISH SHOO FLY CUPCAKES

Steps:

• Add baking soda to boiling water; then add molasses and set mixture aside.
• Make a crumb mixture from flour, brown sugar and margarine, and reserve 1 cup of this aside.
• Mix together the remaining crumb mixture, liquid mixture and applesauce.
• Pour (batter is thin) into cupcake pan lined with cupcake papers, and sprinkle reserved crumb mixture on top of each cupcake.
• Bake at 350°F for 20 to 25 minutes.

THE BEST MINI MOCK SHOO FLY PIES

Steps:

• In a medium size bowl combine 3 oz of cream cheese, 1/2 cup butter, and 1 cup of flour.
• Beat on medium speed until a soft dough forms.
• Use a mini muffin pan (only the mini will work, regular muffin pan size is too big) and scoop about a tablespoon of dough into each muffin cup.
• Using your fingers work dough into the cup shape (all the way up the sides about an 1/8 in thick, and about a 1/4 inch thick on the bottom.).
• Continue until all the cups are made.
• Preheat oven to 350 degrees.
• In a small sauce pan cook 1 Tsp of butter until lightly browned.
• In another medium bowl mix 1 egg, 1 cup dark brown sugar packed, 1 Tsp of browned butter, a pinch of salt, and 1 Tsp Vanilla.
• Blend well until a smooth dark brown runny mixture forms.
• Spoon the brown filling into each muffin cup about 1/2 to 3/4's full.
• Repeat until all cups are filled.
• Bake at 350 for approx 8-11 minutes. DO NOT OVERCOOK. The edge of the crust on the top of sides should be light brown. The brown filling will crust on top, and be runny in the middle.
• Optional: An additonal garnish is to place a pecan half on top of brown filling before baking.