Not Too Dry Shoofly Pie Recipes

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SHOOFLY PIE

My grandmother made the best shoofly pie in the tradition of the Pennsylvania Dutch. Shoofly pie is to the Pennsylvania Dutch as pecan pie is to a Southerner. -Mark Morgan, Waterford, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 14



Shoofly Pie image

Steps:

  • On a floured surface, roll dough to fit a 9-in. deep-dish pie plate. Trim and flute edge. Refrigerate at least 30 minutes., Meanwhile, preheat oven to 425°. For filling, mix brown sugar, molasses, egg, flour and baking soda. Gradually stir in boiling water; cool completely., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 15 minutes. Remove foil and pie weights; brush crust with egg yolk. Bake 5 minutes. Cool on a wire rack. Reduce oven setting to 350°., In another bowl, whisk together first four topping ingredients. Cut in butter until crumbly. Add filling to crust; sprinkle with topping. Cover edge of pie with foil., Bake until filling is set and golden brown, 45-50 minutes. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 540 calories, Fat 22g fat (13g saturated fat), Cholesterol 99mg cholesterol, Sodium 630mg sodium, Carbohydrate 82g carbohydrate (49g sugars, Fiber 1g fiber), Protein 6g protein.

Dough for single-crust pie
1/2 cup packed brown sugar
1/2 cup molasses
1 large egg, room temperature
1-1/2 teaspoons all-purpose flour
1/2 teaspoon baking soda
1 cup boiling water
1 large egg yolk, room temperature, lightly beaten
TOPPING:
1-1/2 cups all-purpose flour
3/4 cup packed brown sugar
3/4 teaspoon baking soda
Dash salt
6 tablespoons cold butter, cubed

DRY-BOTTOM SHOOFLY PIE

There are two kinds of shoofly pie made in Amish country-wet-bottomed and dry-bottomed. Serve this as is or with a scoop of ice cream.

Provided by Mikekey *

Categories     Pies

Time 1h5m

Number Of Ingredients 8



Dry-Bottom Shoofly Pie image

Steps:

  • 1. Preheat oven to 400F.
  • 2. mix flour, brown sugar and shortening with a pastry knife until crumbly. Reserve 2/3 cup for topping. Spoon rest into the unbaked piecrust.
  • 3. Mix baking soda in hot water. Add egg and molasses and stir well. Pour over crumbs in piecrust. Sprinkle reserved crumbs on top.
  • 4. Bake at 400F. for 10 minutes. Reduce heat to 350F and bake another 30 minutes, or until knife inserted in center comes out clean. Let cool on wire rack before slicing.

1 c all purpose flour
3/4 c brown sugar, firmly packed
1 Tbsp shortening
1 c dark molasses
1 egg, beaten
3/4 c hot water (not boiling)
1 tsp baking soda
1 9-inch piecrust, unbaked

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



Wet-Bottom Shoofly Pie image

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

1 ½ cups all-purpose flour
½ cup brown sugar
2 tablespoons shortening
1 teaspoon baking soda
1 cup boiling water
½ cup dark corn syrup
½ cup molasses
¼ teaspoon salt
1 egg
1 (9 inch) unbaked pie crust

NOT-TOO- DRY SHOOFLY PIE

As we all know, there are 2 basic versions of shoofly pie, the dry kind you can dunk and the wet kind that oozes its sweetness. This one falls in the middle and is an excellent example of Pennsylvania Dutch baking.

Provided by Kevin Ryan

Categories     Vintage Pies

Yield 8

Number Of Ingredients 8



Not-Too- Dry Shoofly Pie image

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • In a bowl, combine the flour, brown sugar, and shortening. With your fingertips, rub these ingredients together until the shortening resembles small lima beans. Set crumb mixture aside.
  • In another bowl, dissolve the baking soda in the boiling water. Add the corn syrup and molasses; stir to blend. Pour filling into the shell, and sprinkle the crumb mixture over the top.
  • Bake in the middle of the oven for 10 minutes. Reduce the heat to 350 degrees F (175 degrees C); bake for 25 minutes more. The filling is set, but still quivers when the pan is little tapped. Do not over bake. Cool on a rack to room temperature.

Nutrition Facts : Calories 396.5 calories, Carbohydrate 66.9 g, Fat 14 g, Fiber 1.2 g, Protein 3 g, SaturatedFat 3.5 g, Sodium 300.4 mg, Sugar 28.3 g

1 cup all-purpose flour
½ cup packed light brown sugar
¼ cup shortening, chilled and diced
1 teaspoon baking soda
1 cup boiling water
⅔ cup light corn syrup
⅓ cup dark molasses
1 recipe pastry for a 9 inch single crust pie

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