How To make Apple Shoofly Pie
CRUMB MIXTURE:
1/4 c Unsalted butter; cut up
1 c Flour
1/3 c Brown sugar; packed
1 ts Cinnamon, ground
1/4 ts Ginger, ground
1/4 ts Cloves, ground
1/4 ts Salt
FILLING:
1/3 c Molasses
1/3 c Water; boiling
1/2 ts Baking soda
2 lg Red Delicious apples; peeled
-cored/coarsely chopped 1 9" deepdish pie shell unbake
1. To prepare crumb mixture: Process butter, flour,
brown sugar, cinnamon, ginger, cloves, and salt in a food processor until mixture resembles coarse meal. 2. To make filling: Dissolve molasses in boiling water
in a large bowl. Stir in baking soda. Add about 2/3 of the crumb mixture and all of the chopped apples, and mix until crumbs are moistened. Spoon into pie shell. Sprinkle remaining crumb mixture on top. 3. Bake in a preheated 375-degree oven until filling
is set, about 40 minutes. Source: Chicago Sun Times, November 6, 1996 -----
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Shoo Fly Pie
Shoo Fly Pie will take you back in time, to days that walked slow in sweetness. This crumbly, gooey crisp crusted pie is deliciously old fashioned but definitely not out of style. See the recipe details here Thank you so much for watching. Don't forget to give us a thumbs up and subscribe to stay up to date on all of our latest, greatest recipes.
How to Make Shoo Fly Pie
How to make a yummy breakfast treat!
How To Bake Shoofly Pie
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Homemade Shoofly Pie Recipe
This amazing old school shoofly pie with homemade crust, molasses filling, and buttery sweet topping is made with few ingredients that you will find already in your cupboard.
Ingredients for this recipe:
• 1 homemade pie crust recipe
• 2 cups all-purpose flour
• ½ cup packed light brown sugar
• 1 teaspoon cinnamon
• 10 tablespoons unsalted butter
• ¼ teaspoon sea salt
• 1 ¼ cups light molasses
• 1 ¼ cups hot boiling water
• 1 teaspoon baking soda
• 1 beaten egg
Serves 12
Prep Time: 20 minutes
Cook Time: 40 minutes
Cool Time: 90 minutes
Procedures:
1. Preheat the oven to 425°.
2. Add the flour, brown sugar, cinnamon, butter and salt to a large bowl and cut in together using a pastry knife until the butter is about the size of rice. Set aside.
3. In a large heat-safe bowl add in the molasses, boiling water, baking soda, and beaten egg until completely combined.
4. Transfer the mixture and pour it into a pie crust molded pan.
5. Generously sprinkle on the streusel over the top until it is completely covered.
6. Bake in the oven at 425° for 15 minutes then at 350° for 20-25 minutes or until firm in the center.
7. Cool on a rack completely before slicing and serving.
8. You can add optional toppings such as whipped cream or ice cream.
Chef Notes:
Make-Ahead: You can make this pie up to 2 days before you slice it.
How to Store: Once the pie has cooled to room temperature, cover with plastic and keep in the refrigerator for 7 days. Likewise, you can cover and freeze for up to 3 months. Thaw for 1 day in the refrigerator before serving.
Most pie tins are 9” and this recipe will fill it all the way to the top. If you are nervous that it will overflow outside of the pan, then reduce the recipe by 25%
I prefer to use light molasses because the flavor is not as intense and also has less bitterness.
You can make the streusel topping in a food processor instead of using a pastry knife.
Mennonite Shoo-Fly Pie
Pie crust recipe:
Shoo-Fly pie recipe:
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