SHOOFLY PIE - AN OLD COLONIAL RECIPE
This pie is perhaps, the most famous of the Pennsylvania Dutch recipes. While there are no firm theories on how the pie got it's name, the explanation that the sweetness of this pie, made the flies a nuisance,seems logical ! There are 2 versions for this pie. Mine is the wet one,because of the bottom filling. The other one is...
Provided by Nancy J. Patrykus
Categories Puddings
Time 1h
Number Of Ingredients 8
Steps:
- 1. Thoroughly stir together the flour, sugar and 1/4 teaspoon baking soda. Cut in the butter till mixture is crumbly. Stir together molasses,hot water,and the second 1/4 teaspoon of baking soda. Pour one third of the molasses mixture into the unbaked pie shell, sprinkle with one third of the flour mixture. Repeat layers, ending with the flour mixture. Bake at 375 about 40 minutes. Cool
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.
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.
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
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.
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OLD-FASHIONED SHOOFLY PIE RECIPE - SOUTHERN LIVING
From southernliving.com
5/5 (4)Total Time 2 hrs 25 mins
- Roll pie dough to a 1/8-inch thick circle and place inside a greased 9-inch pie pan. Cut excess dough, leaving a 1/2-inch overhang. Fold overhang under itself, creating a thicker ring of crust around the pie’s edge. Crimp edge. Take a sheet of aluminum foil and grease it liberally with butter. Place buttered surface inside the pie shell, allowing the pie dough to come in direct contact with the aluminum foil. Freeze crust for 1 hour or overnight. Preheat oven to 350°F. Bake crust with aluminum foil for 25 minutes. Remove aluminum foil and use a spoon to press down any areas that have puffed up. Bake uncovered for an additional 5 minutes. Use a spoon to press down any puffed areas again and set aside to cool.
- Increase oven to 450°F. In a mixing bowl, stir together flour, brown sugar, cinnamon, and salt until all ingredients are evenly distributed. Add butter and using your hands or a pastry cutter, incorporate butter into dry ingredients until no pieces of butter remain and mixture resembles cornmeal. Set aside.
- In a separate bowl, whisk together molasses, boiling water, and baking soda until molasses is fully dissolved. Add beaten egg and whisk to incorporate. Pour liquid into pie shell. Sprinkle the reserved flour mixture evenly across the entire surface of the pie. Bake for 20 minutes, lower the oven temperature to 350°F and continue baking until the top begins to brown and the center of the pie is set, about 12 minutes. Allow pie to cool completely before slicing and serving with whipped cream, if desired.
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