PA Dutch Shoo Fly Cake
Shoofly Cake and Pie are about PA Dutch as you can get. The cake is easy to make and nice because it's also eggless.
As to the name and where it came from, how did these pies/cakes get their name? The most logical explanation seems to be that the sweet ingredients attracted flies when the pies were cooling. The cooks had to shoo the flies away, hence the name shoofly pie.
Another story claims that this is really a French recipe, and that the crumb topping of the pie resembled the surface of the cauliflower, which is cheux-fleur in French. This was eventually pronounced as shoofly. Locals have a little problem with that explanation, and most of us have never seen this pie served up in the fine restaurants of Paris.
No less an authority on things Pennsylvania Dutch than John Joseph Stoudt states clearly that shoofly pies are soundly Pennsylvanian, made in the earlier days with sorghum, later with molasses, and with brown rather than granulated sugar. Phyllis Pellman Good, in her book Amish Cooking, feels that these pies may have been common because this hybrid cake within a pie shell faired better in the old style bake ovens after the bread had been baked. With modern kitchen stoves, temperatures could be controlled and the more standard, lighter pies developed.
Warm shoofly cake right from the oven....mmmmm.
Shoofly Cake-
Crumbs--
4 C Flour
2 C sugar
1 C shortening
pinch of salt
pinch of cinnamon
Take one cup and set aside for top of cake.
Mix-
2 C hot water
1 1/2 tsp baking soda
1 1/2 C baking molasses
Mix together and add the crumbs. Mix well and pour into greased and floured 9 x 11 pan Sprinkle remaining crumbs on top and bake for 45 minutes at 350.
Shoofly Pie-
Mix for crumbs: (reserving ½ cup for topping)
2/3 cup brown sugar
1 Tablespoon solid shortening
1 cup flour
Filling:
1 cup molasses (good and thick)
¾ cup boiling water
1 egg beaten
1 Teaspoon baking soda
Combine soda with boiling water, then add egg and syrup. Add crumb mixture (this will be lumpy). Pour into unbaked pie crust and cover with reserved crumbs. Bake at 375 degrees Fahrenheit for 10 minutes, then reduce heat to 350 degrees Fahrenheit and bake for an additional 35-45 minutes (until firm). When cut into, the bottom may be wet. This is okay, and is called a wet bottom shoo fly pie.
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Disclaimer: BE ADVISED: Any public comment left on Helga's Pennsylvania Cooking may get a video response from me rather than a written response. IF YOU ARE NOT COMFORTABLE WITH THIS DO NOT COMMENT! I am not responsible for any damage or illness anyone does to equipment or themselves from the information contained in the video. If you follow the video and you do not use proper ingredients or cooking methods and hygiene and get sick, it is your fault and not that of Helga's Pennsylvania Cooking! This information is given with the understanding that if you use this information you do so with no liability to Helga's Pennsylvania Cooking or this channel. These videos are for entertainment purposes only! Due to factors beyond the control of Helga's Pennsylvania Cooking, it cannot guarantee against unauthorized modifications of this information, or improper use of this information. Helga's Pennsylvania Cooking assumes no liability for property damage or injury/illness incurred as a result of any of the information contained in this video. Helga's Pennsylvania Cooking recommends safe practices when working with appliances, utensils, and safe cooking practices, or any other tools or equipment seen or implied in this video. Due to factors beyond the control of Helga's Pennsylvania Cooking, no information contained in this video shall create any express or implied warranty or guarantee of any particular result. Any injury/illness, damage or loss that may result from improper use of these tools, equipment, or the information contained in this video is the sole responsibility of the user and not Helga's Pennsylvania Cooking.
18th Century Shoo Fly Pie
18th Century Shoo-Fly Pie
(For a 10 Camp Oven and 9” Pie Pan)
Ingredients:
1 - 9” pie crust, premade or from scratch (See below for scratch recipe
¾ - cup sifted flour
½ - cup brown sugar
⅛ – cup shortening or 2 tbsp. cold butter, cut into small pieces
1 – pinch of salt
¼ - tsp. baking soda
¼ - cup hot water
¼ - cup molasses
Directions:
1. Make the crumb mixture by combining flour, sugar, salt and shortening. Set aside.
2. Make the filling by dissolving baking soda into the water and combine with the molasses. Set aside.
3. Preheat Camp Oven to 490°F by placing 10 briquettes under the oven and 19 briquettes on the lid. Preheat for 10 minutes.
4. Pour the filling into the pie crust and add the crumb mixture over the top of the filling. Carefully place the loaded pie pan into the hot oven and bake for 10 minutes.
5. Remove 3 briquettes from under the oven and 5 coals from the lid. Bake at 350°F for 20-30 minutes longer, until pie is firm. (Total baking time will be 30-40 minutes)
6. Carefully remove pie pan from hot oven and allow pie to cool. Slice & ENJOY!!!
Scratch Pie Crust Recipe
(For a 9-10” Pie)
Ingredients:
1 ¾ cups all-purpose flour
2 tsp. granulated sugar
1 tsp. salt
6 tbsp. cold butter, sliced into thin pats
¼ cup shortening
8 tbs. ice water
Directions:
1. In a large bowl, combine the flour, sugar and salt. Mix together until well blended. Add the butter pats and toss until well coated. Rub each butter pat between thumb and forefingers to incorporate more flour. The butter pats will begin to fall apart into pieces ranging from the size a nickel, down to the size of a pea. Add the shortening, toss until coated in flour. Mixture will begin to come together in fist sized clumps when squeezed.
2. Drizzle in half of the ice water, raking it into the mixture with fingers until moistened. Drizzle in the remaining ice water, one tablespoon at a time, combing through the mixture with fingers to moisten. The mixture will go from a shaggy mess, to coming together to form a consistent dough. The dough should be moist, but not wet when pressed. Do not overwork the dough, as it will become stiff.
3. While rotating the bowl with one hand, push the dough between the palm of the other hand and the side of the bowl, to gather dough into a ball. Turn the dough onto plastic wrap and press it into a flat disk. Close the dough with the plastic wrap and place into a cold ice chest. Let the dough rest for at least 30 minutes before rolling and forming into a crust.
Kulick's Shoofly Pie Recipe (Step-by-Step) | Kulick's Pie Recipes
This classic molasses crumb cake inspired Shoofly Pie recipe is a fan favorite! Its sweet and buttery texture with the richness of dark brown sugar and molasses make this Shoofly pie really stand out. Enjoy!
View FULL Step-by-Step recipe here:
Ingredients:
1 1/2 cups all-purpose flour
1/2 cup dark brown sugar (packed)
1 1/2 tsp cinnamon
1/2 tsp nutmeg
pinch of salt
1 stick unsalted butter (cold)
3/4 cup molasses
3/4 cup boiling water
1/2 tsp baking soda
1 traditional pie crust
Instructions:
1. Preheat oven to 450F.
2. Make the crumb topping by coming the flour, sugar, cinnamon, nutmeg, and salt in a large mixing bowl. Add in the butter, using a pastry cutter to combine until the mixture forms a cornmeal texture.
3. Combine the molasses, water, and baking soda in a separate mixing bowl and then pour into the pastry shell. Evenly distribute the crumb mixture over the top.
4. Bake the pie for 15 minutes, then reduce the heat to 350F and bake an additional 20 minutes until firm. Allow to cool completely before serving
#shooflypie #shooflypierecipe #homemadeshooflypie #kulickspierecipes
PA DUTCH SHOOFLY PIE
Nothing is more PA Dutch than shoofly pie! A Pennsylvania Dutch favorite, this molasses-based pie with crumb topping is a wet bottom pie that packs tons of wonderful flavor!
SHOOFLY PIE
INGREDIENTS
1 Pie crust
Crumbs
1 cup all purpose flour
1/2 cup dark brown sugar
1/2 tsp baking powder
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 cup room temperature all shortening, lard, or salted butter
Liquid filling
1/2 cup dark brown sugar
1/2 cup unsulphured baking molasses
1 beaten egg, room temperature
1/2 teaspoon baking soda
1 1/2 teaspoons all purpose flour
1 teaspoon vanilla
1 cup boiling water
DIRECTIONS
Have a crust in 9 inch pie pan and crimp edges if/how desired and place ona foil lined cookie sheet to catch drips etc.
Place oven rack in center position in oven; pre-heat oven to 375 F degrees.
Crumbs
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 1/4 cup of butter and, using a fork, pastry blender, or your fingers, combine to make fairly fine crumbs.
Liquid filling
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. Set aside.
Place pie pan with unbaked crust on a baking sheet;
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. Let cool completely.
Serve warm, room temperature, or chilled. Pie can be stored on the counter for 3 days and then refrigerate leftovers if any left! It doesn't usually last that long here!
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MAILING ADDRESS:
Helga's Pennsylvania Cooking
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5 E Roosevelt Ave
Elysburg, PA 17824
*************************************************************
Disclaimer: BE ADVISED: Any public comment left on Helga's Pennsylvania Cooking may get a video response from me rather than a written response. IF YOU ARE NOT COMFORTABLE WITH THIS DO NOT COMMENT! I am not responsible for any damage or illness anyone does to equipment or themselves from the information contained in the video. If you follow the video and you do not use proper ingredients or cooking methods and hygiene and get sick, it is your fault and not that of Helga's Pennsylvania Cooking! This information is given with the understanding that if you use this information you do so with no liability to Helga's Pennsylvania Cooking or this channel. These videos are for entertainment purposes only! Due to factors beyond the control of Helga's Pennsylvania Cooking, it cannot guarantee against unauthorized modifications of this information, or improper use of this information. Helga's Pennsylvania Cooking assumes no liability for property damage or injury/illness incurred as a result of any of the information contained in this video. Helga's Pennsylvania Cooking recommends safe practices when working with appliances, utensils, and safe cooking practices, or any other tools or equipment seen or implied in this video. Due to factors beyond the control of Helga's Pennsylvania Cooking, no information contained in this video shall create any express or implied warranty or guarantee of any particular result. Any injury/illness, damage or loss that may result from improper use of these tools, equipment, or the information contained in this video is the sole responsibility of the user and not Helga's Pennsylvania Cooking.
Mennonite Shoo-Fly Pie
Pie crust recipe:
Shoo-Fly pie recipe:
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Shoo Fly Pie
Recipe:
1 C.Molasses
1 C. Flour
2/3 C. Brown Sugar
3 Tbsp. Butter
3/4 C. Hot Water
1 Egg
1 tsp. Baking Soda dissolved in 1/4 C, Water
Pastry for 9 inch single- crust pie
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