SHOO FLY PIE
This authentic shoo fly pie is a delicious Amish family recipe that you're sure to fall in love with!
Provided by Crissy Page
Categories Desserts
Time 2h30m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 405 calories
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.
SHOO FLY PIE (AN OLD LEHIGH COUNTY RECIPE)
A lovely dessert (especially with vanilla ice cream), similar to a pecan pie without the pecans from the Pennsylvania Dutch chapter of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947.
Provided by Molly53
Categories Pie
Time 55m
Yield 2 pies
Number Of Ingredients 8
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.
Nutrition Facts : Calories 1685, Fat 56.5, SaturatedFat 14, Sodium 993.1, Carbohydrate 283.4, Fiber 5.8, Sugar 153.9, Protein 15.3
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.
SHAKER KENTUCKY SHOO FLY PIE
Shaker cuisine is probably some of the best eatin' you'll ever try. It's homecooking at it's best. This pie is delicious and simple.
Provided by Redneck Epicurean
Categories Dessert
Time 40m
Yield 1 9
Number Of Ingredients 7
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.
Nutrition Facts : Calories 2884.7, Fat 89.5, SaturatedFat 42.8, Cholesterol 122, Sodium 1915.1, Carbohydrate 501.6, Fiber 6.3, Sugar 251.9, Protein 25.4
HORSE & BUGGY WET BOTTOM SHOO-FLY PIE
Make and share this Horse & Buggy Wet Bottom Shoo-Fly Pie recipe from Food.com.
Provided by Millereg
Categories Pie
Time 55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix together the flour, brown sugar and shortening.
- Set aside ½ cup of this mixture for the topping.
- Add to the remaining mixture the egg, molasses, boiling water and baking soda.
- Spread this mixture into the un-baked pie shell.
- Spread the ½ cup of crumb topping over the pie.
- Bake at 375°F for 10 minutes.
- Reduce temperature to 350°F and bake for 30 minutes or until firm.
Nutrition Facts : Calories 383.2, Fat 9.9, SaturatedFat 2.5, Cholesterol 23.2, Sodium 304.5, Carbohydrate 71.1, Fiber 1.2, Sugar 40.8, Protein 3.8
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
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