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.
SHOO-FLY PIE
Provided by Alton Brown
Categories dessert
Time 2h15m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- In the bowl of a food processor, combine flour and salt by pulsing 3 to 4 times. Add butter and pulse 5 to 6 times until texture looks mealy. Add lard and pulse another 3 to 4 times. Remove lid of food processor and spritz surface of mixture thoroughly with water. Replace lid and pulse 5 times. Add more water and pulse again until mixture holds together when squeezed. Place mixture in large resealable bag, squeeze together until it forms a ball, and then press into a rounded disk and refrigerate for 30 minutes.
- Preheat oven to 425 degrees F.
- Place 2 (9-inch) metal pie pans in the refrigerator to chill.
- Remove dough from refrigerator and roll out in the bag until it reaches the edges of the bag and is 10 to 11-inches round. Cut along 2 sides of the plastic bag, open bag to expose dough on 1 side and turn a 9-inch pie pan upside down on the exposed side. Invert the entire thing and gently pull the remaining side of the plastic bag off the dough. Press the dough into the edges around the pan and trim any excess dough. Press the edges of the dough over the lip of the pan. Place in refrigerator for 15 minutes.
- Poke holes around sides and into the bottom of the dough. Place a large piece of parchment paper on top of dough and fill with dry beans. Press beans into edges of dough, set on a baking sheet, and bake in the oven for 10 minutes. Remove parchment and beans and continue baking until light golden in color, approximately 7 minutes longer. Remove from oven and place on cooling rack. Allow to cool completely while preparing the filling.
- Decrease heat of oven to 350 degrees F.
- For the crumbs: Place the flour, brown sugar, butter and salt into the bowl of a food processor and process until it forms crumbs. Reserve 1/4 cup and set both aside.
- For the filling: Place the baking soda in a medium mixing bowl and pour the boiling water over it. Add the molasses, egg, and vanilla; whisk to combine. Add the larger amount of crumbs to the molasses mixture and whisk just to combine. Pour this mixture into the prepared crust. Sprinkle the remaining 1/4 cup of crumb mixture evenly over the top of the filling. Place pie on the middle rack of the oven and bake for 40 to 45 minutes or until the filling puffs, begins to look dry and starts to crack slightly. Remove from the oven, transfer to a rack, and cool completely before cutting.
MY GRANDMA'S SHOO-FLY PIE
Classic Pennsylvania Dutch recipe. Grandma's loving attention not included!
Provided by D. Stultz
Categories Desserts Pies Vintage Pie Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- To Make Bottom Layer: In a medium bowl combine molasses, hot water, and baking soda. Stir well. Whisk in beaten egg. Pour mixture into pie shell.
- To Make Crumb Topping: In a medium bowl combine flour and brown sugar. Mix well, then cut in shortening until mixture resembles coarse crumbs. Sprinkle on top of molasses layer.
- Bake in preheated oven for 15 minutes. Lower temperature to 350 degrees F (175 degrees C). Bake an additional 30 minutes.
Nutrition Facts : Calories 455.4 calories, Carbohydrate 83.4 g, Cholesterol 23.3 mg, Fat 12.5 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 2.6 g, Sodium 253 mg, Sugar 50.2 g
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.
SHOO FLY PIE
Provided by Food Network
Categories dessert
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the crust: In a large mixing bowl stir together flour, sugar and salt. Cut in the butter and shortening with a pastry cutter or a fork until the mixture resembles coarse crumbs. Work in the ice water 1 tablespoon at a time. If it still does not come together add more ice water as needed. Wrap the pie dough, tightly, in plastic wrap and chill for at least 30 minutes.
- Roll the dough out on a floured surface to a 10-inch circle. Transfer the dough to a pie plate and press it down into the bottom and sides. Fold the edges under and flute them or crimp them with a fork.
- For the filling: Preheat oven to 375 degrees F.
- In a mixing bowl cut together flour, sugar, brown sugar, shortening and butter until it resembles coarse crumbs; set aside. In another mixing bowl whisk together egg, molasses, hot water and baking soda. Pour the egg mixture into the pie shell. Sprinkle the crumbs on top. Bake for 30 to 35 minutes. The center of the pie may still quiver a bit when jiggled; it will firm up a bit more as it cools.
HORSE & BUGGY WET BOTTOM SHOO-FLY PIE
Make and share this Horse & Buggy Wet Bottom Shoo-Fly Pie recipe from Food.com.
Provided by Millereg
Categories Pie
Time 55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix together the flour, brown sugar and shortening.
- Set aside ½ cup of this mixture for the topping.
- Add to the remaining mixture the egg, molasses, boiling water and baking soda.
- Spread this mixture into the un-baked pie shell.
- Spread the ½ cup of crumb topping over the pie.
- Bake at 375°F for 10 minutes.
- Reduce temperature to 350°F and bake for 30 minutes or until firm.
Nutrition Facts : Calories 383.2, Fat 9.9, SaturatedFat 2.5, Cholesterol 23.2, Sodium 304.5, Carbohydrate 71.1, Fiber 1.2, Sugar 40.8, Protein 3.8
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
WET-BOTTOM SHOOFLY PIE
This is a true Pennsylvania Dutch staple.
Provided by Bea Gassman
Categories Desserts Pies Vintage Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- To Make Crumbs: In a medium bowl, combine flour, brown sugar and shortening. Cut ingredients together with a pastry cutter or rub with fingers until dough forms fine crumbs. Set aside.
- Preheat oven to 375 degrees F (190 degrees C).
- To Make Filling: In a medium bowl, dissolve the baking soda in the boiling water. Stir in corn syrup, molasses, salt and egg being sure to stir well. Pour 1/3 of mixture into unbaked pie crust. Sprinkle 1/3 of the crumbs over mixture. Continue this process until crumb mixture and liquid mixture have been used up.
- Bake in preheated oven for 10 minutes, then lower oven temperature to 350 degrees F (175 degrees C) and bake for an additional 30 minutes.
Nutrition Facts : Calories 406.6 calories, Carbohydrate 72.9 g, Cholesterol 23.3 mg, Fat 11.5 g, Fiber 1.5 g, Protein 4.6 g, SaturatedFat 2.9 g, Sodium 399.3 mg, Sugar 30.3 g
SHOO-FLY CAKE
Make and share this Shoo-Fly Cake recipe from Food.com.
Provided by Color Guard Mom
Categories Dessert
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Mix all dry ingredients with margarine.
- Take 1 cup of mixture and reserve for topping and set aside.
- Dissolve baking soda in hot water.
- Add molasses, water and dissolved baking soda.
- Mix well.
- Pour into a greased 9x13 pan.
- Sprinkle with reserved topping mixture.
- Bake at 350 degrees for 45 minutes or until knife inserted comes out clean.
SHOO-FLY PIE
Provided by Tyler Florence
Categories dessert
Time 30m
Yield 1 (9-inch) pie
Number Of Ingredients 15
Steps:
- To make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a 10-inch circle; to check the size, put the 9-inch pie pan upside down over the dough. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside the pie pan. Press the dough firmly into the bottom and sides so it fits tightly. Trim the excess dough around the rim. Place the pie pan on a sturdy cookie sheet so it can prevent spills from burning in the bottom of the oven.
- Preheat the oven to 350 degrees F.
- To make the filling: In medium-size mixing bowl, combine the molasses and water; stir in baking soda, eggs, and spices.
- To make the crumb topping: With a pastry blender, mix together the flour, brown sugar, and butter, until it is the texture of coarse crumbs. Take 1/2 cup of the crumb mixture and put it in the bottom of the pie shell, pour in the molasses filling, and scatter the remaining crumbs on top.
- Bake for 30 minutes, until the filling jiggles slightly and the top is firm. Let cool to room temperature before cutting. Serve with whipped cream.
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
SHOO FLY PIE
This wonderful sweet pie with such a scary name is a great favourite of mine. It's completely unknown in the UK. From Reader's Digest 'Cookery Year'. From the American Deep South as you guys will all know :) and taking it's rather off-putting name from the need to shoo flies away from the gorgeous sweet aroma whilst it's cooling on the window-sill. I was amazed to see that none of the recipes here use raisins. How odd, and really rather sad. They really make this a pie to die for! I like it best served still warm with a creamy vanilla Ice Cream. Apologies to Doanique but I am not able to reply directly to her. This recipe and the history of it is verbatim from the 'Readers Digest' 'Cookery Year'. I apologise for not doing my own intensive research to verify the accuracy of the historical data before posting a favourite recipe.
Provided by Ethan UK
Categories Tarts
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 425 Fahrenheit (gas mark 7).
- Prepare the shortcrust and roll it out thinly on a lightly floured board.
- Line a 7 inch flan tin or shallow pie plate with the pastry.
- Crimp the edges between finger and thumb for a decorative finish.
- Prick the base all over with a fork and cover with the raisins.
- Mix 2 ounces of brown sugar with 4 dessertspoonsfuls of hot water and the baking soda. (Note: I just checked on Google as I haven't used a dessertspoon measure myself for years! and 1 Imperial dessertspoon = 0.8 US tablespoons, so by my reckoning this would work out to be 3 TBSP + 3/4 TSP hot water. I think :).
- Pour over the raisins.
- For the topping, sift together the flour and spices.
- Cut the butter into small knobs and rub them into the flour until the mixture resembles fine breadcrumbs.
- Stir in the brown sugar and sprinkle over the raisins.
- Bake the pie on the shelf above the centre of pre-heated oven at 425 fahrenheit (gas mark 7) until the pie begins to brown.
- Reduce the heat to 325 fahrenheit (gas mark 3) and bake for a further 20 minutes or until the topping has set.
- Cut the pie into wedges and serve it warm or cold. "A jug of cream may be offered although it is not traditional.".
Nutrition Facts : Calories 362.4, Fat 13.8, SaturatedFat 6.4, Cholesterol 20.3, Sodium 154.7, Carbohydrate 58, Fiber 2.1, Sugar 30.3, Protein 3.9
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