SHOOFLY PIE
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Make the crust: Pulse the flour, sugar and salt in a food processor. Add about one-third of the butter and pulse until the mixture looks like cornmeal. Add the remaining butter and pulse 3 times, or until the mixture looks like coarse meal with pea-size bits of butter. Drizzle in 3 tablespoons ice water and the vinegar and pulse 3 or 4 times, just until combined (do not let the dough come together into a ball). Pinch the dough between your fingers; if it doesn't hold together, add up to 2 more tablespoons ice water, 1/2 tablespoon at a time, pulsing. Turn out onto a sheet of plastic wrap and pat the dough into a disk; wrap tightly and refrigerate until firm, at least 1 hour and up to 1 day.
- Roll out the dough into an 11-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Refrigerate the crust 1 hour.
- Place a baking sheet on the middle oven rack and preheat the oven to 375 degrees F. Make the filling: Whisk the flour, brown sugar and butter in a large heatproof bowl; set aside 2/3 cup of the mixture for topping. Whisk the egg, molasses and baking soda into the remaining brown sugar mixture, then whisk in 3/4 cup boiling water until smooth.
- Pour the filling into the chilled crust. Sprinkle the reserved brown sugar mixture on top. Carefully transfer the pie plate to the hot baking sheet and bake 10 minutes. Reduce the oven temperature to 350 degrees F and continue baking until the crust is golden and the filling is firm, 40 to 45 more minutes. Transfer to a rack to cool; serve warm or at room temperature.
COFFEE SHOOFLY PIE
since moving to pa my family has become addicted to shoofly pie. this recipe is great, with a pudding-like bottom, and a cake-like top. adapted from bon appetit
Provided by chia2160
Categories Pie
Time 45m
Yield 1 pie
Number Of Ingredients 13
Steps:
- preheat oven to 350.
- in a large bowl mix flour and sugar.
- cut in butter until blended and crumbly.
- mix expresso with hot water in a medium bowl.
- add in baking soda, corn syrup, vanilla, salt, cinnamon.
- pour crumb mixture into crust.
- pour in liquid mixture, bake 35 minutes until set in center.
- cool on wire rack.
- sprinkle with powdered sugar.
SHOOFLY PIE II
This version of the classic pie has delightful hints of nutmeg, ginger, cinnamon, and cloves.
Provided by Karen Melson
Categories Desserts Pies Vintage Pie Recipes
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees F (225 degrees C).
- To Make Crumb Filling: In a medium bowl, combine flour and brown sugar. Mix well, then cut in shortening until mixture is crumbly.
- To Make Molasses Filling: In a medium bowl, combine baking soda, nutmeg, ginger, cinnamon, cloves, and salt. Mix well, then stir in molasses. Pour in hot water and mix until smooth.
- Sprinkle a layer of crumb filling into pastry shell. Cover with a layer of molasses filling. Alternate layers of crumb and molasses fillings, ending with crumb filling on top.
- Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 20 minutes.
Nutrition Facts : Calories 418.1 calories, Carbohydrate 76 g, Fat 11.9 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 2.4 g, Sodium 312.8 mg, Sugar 44.5 g
EVIE'S SHOOFLY PIE
This is DH's mother's recipe. She has lived in PA since 1949 but is originally from S.D. Good recipe very typical of the Pennsylvania Dutch excellent cooking.
Provided by mandabears
Categories Dessert
Time 1h10m
Yield 1 pie
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- In a medium bowl combine flour and brown sugar.
- Cut shortening into flour mixture until crumbly.
- Dissolve baking soda into boiling water.
- Add cold water.
- In a small bowl stir the beaten egg into the brown sugar.
- Add the molasses to the egg/brown sugar mixture.
- Add baking soda water to the molasses mixture.
- Pour into 9 inch unbaked pie shell.
- Sprinkle crumb mixture over filling.
- I bake my pie onto of a baking sheet in case of spill overs.
- Bake at 350 degrees for 10 minutes.
- Reduce oven to 325 degrees for 50 minutes longer or until done in center.
Nutrition Facts : Calories 5158.3, Fat 169.9, SaturatedFat 42.5, Cholesterol 211.5, Sodium 1911.8, Carbohydrate 882, Fiber 13.3, Sugar 541.2, Protein 43.2
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