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.
Shoofly Pie - Amish Pennsylvania Dutch- Recipe Below! :)
Shoofly Pie from an old used cookbook
Crumb Part -
1/4 Cup Shortening
1 1/2 Cup Flour
1 Cup Brown Sugar
Mix well together
Liquid Part
3/4t Baking Soda
1/8t (each) Nutmeg, Ginger, Cloves, Cinnamon
1/4t Salt
3/4 Cup Molasses
3/4 Cup Hot Water
Mix well together
In an unbaked pie shell layer the crumb part with the liquid part, starting and ending with the crumbs
Bake for 15 in a 450 degree oven and 20 min in 350 oven
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.
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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