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

SHOOFLY PIE

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 1 pie

Number Of Ingredients 8



Shoofly Pie image

Steps:

  • For the crumb topping: Combine the flour, sugar and butter in a bowl. Work the ingredients with your fingers just until the butter is well distributed and resembles a coarse crumb mixture. You can also do this in a food processor. Be careful not to over mix!
  • For the filling: Preheat the oven to 400 degrees F. Place a baking sheet in the oven to preheat as well; this will catch molasses drips as the pie bakes. Combine the molasses, baking soda and egg in a stainless steel mixing bowl. Whisk until the mixture lightens in color and turns slightly foamy. Add 1 cup hot water and whisk to combine.
  • In the par-baked pie shell, put approximately half of the crumb mixture on the bottom. Measure out 13 ounces of the wet molasses mixture and carefully pour into the crust (you may have extra wet mixture leftover, which is ok). Put the remaining crumb mixture on the top.
  • Place the pie on the preheated baking sheet in the oven. Bake 10 minutes. Reduce the temperature to 350 degrees F and bake until the filling doesn't collapse when pressed lightly with your finger, and it is just starting to pull away from crust, 30 to 35 minutes. Do not overbake!
  • Let cool until set. Serve warm with ice cream or freshly whipped cream!

1 cup all-purpose unbleached flour
3/4 cup packed golden brown sugar
5 to 6 tablespoons unsalted butter, softened, cut into squares
1 cup dark molasses
1 teaspoon baking soda
1 egg
1 single bottom crust, par-baked
Ice cream or whipped cream, for serving

SHOO-FLY PIE

Provided by Alton Brown

Categories     dessert

Time 2h15m

Yield 8 to 10 servings

Number Of Ingredients 15



Shoo-Fly Pie image

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.

6 ounces all-purpose flour
1/2 teaspoon table salt
3 ounces unsalted butter, chilled
1-ounce lard, chilled
4 tablespoons ice water, in spritz bottle
Approximately 32 ounces dried beans, blind baking
5 1/2 ounces all-purpose flour
4 ounces dark brown sugar
2 tablespoons cold, unsalted butter
1/4 teaspoon kosher salt
3/4 cup boiling water
3/4 teaspoon baking soda
8 ounces molasses, by weight
1 whole egg, beaten
1 teaspoon vanilla extract

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



Authentic Shoo Fly Pie (Straight from Lancaster Co.) image

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.

3/4 cup dark molasses (sorghum or dark Karo)
3/4 cup boiling water
1/2 teaspoon baking soda
1 1/2 cups flour
1/4 cup shortening or 1/4 cup butter
1/2 cup brown sugar
1 (9 inch) pastry dough

SHOOFLY PIE

Provided by Food Network Kitchen

Categories     dessert

Time 3h30m

Yield 8 to 10 servings

Number Of Ingredients 11



Shoofly Pie image

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.

1 3/4 cups all-purpose flour, plus more for dusting
2 tablespoons granulated sugar
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/2-inch pieces
1 1/2 teaspoons apple cider vinegar
1 cup all-purpose flour
3/4 cup packed dark brown sugar
2 tablespoons unsalted butter, softened
1 large egg
1 cup molasses
1 teaspoon baking soda

SHOOFLY PIE

honest to goodness shoofly pie- so simple, so flavorful and chock full of molasses....from my roots in Lancaster county, PA, this pie is always welcome on the board. An everyday pie with 'in the cupboard' ingredients, it fits with every menu as it is deliciously light. Serve with whipped cream or ice cream, it becomes a smash dessert. Leftovers work in this house as breakfast.

Provided by katemarie54

Categories     Pie

Time 50m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 12



Shoofly Pie image

Steps:

  • preheat oven to 375 degrees -- prepare one pie crust with the flour of choice. cut in the shortening and add water, stirring with a fork until a damp ball of dough forms. handle as little as possible, turning out onto a floured surface. roll to size of pie plate and crimp edge of crust. set aside.
  • combine 1 cup of flour, sugar, and butter to create a fluffy crumb, reserving 1/2 a cup for topping. pour all but the reserved crumbs into the unbaked crust.
  • using a large bowl, stir the beaten egg into the molasses. add baking soda to hot water, stir well and add to molasses/egg mixture -- this will 'foam' . you'll be glad for the large bowl.
  • add remaining cold water and pour the well-blended mixture over the crumbs. do not stir. sprinkle reserved crumbs lightly over center of pie.
  • bake for 35-40 minutes in preheated oven.

Nutrition Facts : Calories 410.4, Fat 11.8, SaturatedFat 4.1, Cholesterol 34.1, Sodium 210.7, Carbohydrate 73.2, Fiber 0.8, Sugar 41.2, Protein 4

8 -9 inches pie plate
1 cup white flour or 1 cup whole wheat flour
5 tablespoons solid shortening
5 tablespoons cold water
1 cup white flour
2/3 cup brown sugar
2 tablespoons butter
1 cup molasses
1 egg, beaten
1 teaspoon baking soda
1/4 cup hot water
3/4 cup cold water

PENNSYLVANIA DUTCH SHOOFLY PIE

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 14



Pennsylvania Dutch Shoofly Pie image

Steps:

  • Preheat oven to 425 degrees F.
  • Mix flour, brown sugar and shortening into crumbs with fingers, fork or pastry blender. Reserve 1/2 cup of crumbs for the top of the pie. To remaining crumbs, blend in the molasses, egg, and 3/4 cup hot water. Mix the baking soda with remaining 1/4 cup hot water and promptly add to mixture. Pour into unbaked pie shell and bake for 15 minutes. Top the pie with the reserved crumbs and reduce oven temperature to 350 degrees F. and bake for an additional 40 minutes.
  • The pie can be served at room temperature or chilled.
  • In a large bowl, mix together flour and salt. Cut in shortening until well incorporated. Add remaining ingredients and mix until well blended. Let rest a few minutes, then divide dough into 4 portions. Roll a dough disc out on a lightly floured surface and press into a 9-inch pie plate. Individually tightly cover and freeze remaining 3 portions of dough.

1 cup flour
2/3 cup brown sugar, firmly packed
1 tablespoon vegetable shortening
1 cup molasses, preferably unsulphered
1 egg, slightly beaten
1 cup hot water
1 teaspoon baking soda
9-inch pie shell, recipe follows
3 cups flour
1 teaspoon salt
1 1/4 cups vegetable shortening
1 egg, beaten
1/3 cup cold water
1 tablespoon white vinegar

SHOOFLY PIE

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 1 9-inch pie

Number Of Ingredients 9



Shoofly Pie image

Steps:

  • In a bowl combine flour and sugar. Cut in butter into the flour and sugar until mixture resembles crumbs. Remove 1/2 cup of the crumb mixture and set aside
  • To larger part of crumb mixture add egg and molasses.
  • Blend in 3/4 cup boiling water.
  • Dissolve soda in remaining 1/4 cup water and add last.
  • Pour into pie shell. Sprinkle with 1/4 cup reserved crumbs.
  • Bake at 425 degrees for 15 minutes. Add remaining crumbs and bake 40-45 minutes.
  • Garnish with whipped cream

1 cup flour
3/4 cup light brown sugar
1 teaspoon butter
1 egg
1 cup molasses
1 cup boiling water
1 teaspoons baking soda
1 9-inch pie shell
Garnish: Whipped cream

CHOCOLATE SHOOFLY PIE - LANCASTER COUNTY PA RECIPE

Make and share this Chocolate Shoofly Pie - Lancaster County Pa Recipe recipe from Food.com.

Provided by WJKing

Categories     Pie

Time 1h35m

Yield 6 pies

Number Of Ingredients 26



Chocolate Shoofly Pie - Lancaster County Pa Recipe image

Steps:

  • For topping - Mix molasses, hot water & vanilla. Set aside.
  • Cream eggs, sugar & shortening.
  • Add remaining ingredients, adding molasses mixture last.
  • For 'pudding' - Bring water to a boil.
  • Add remaining ingredients and stir/cook until thick.
  • Pour pudding into 6 unbaked pie shells.
  • Put topping on top of each of the six pies.
  • Bake @ 350 for 1 hour.
  • Cool completely.
  • Add frosting, if desired. (any soft chocolate frosting will work).
  • For chocolate frosting - In saucepan, combine first 4 ingredients.
  • Slowly add water.
  • Stir over high heat constantly until thickened.
  • Remove from heat, and add vanilla and butter.
  • Spread on cooled pies.

Nutrition Facts : Calories 1821.1, Fat 43.9, SaturatedFat 13.1, Cholesterol 151.2, Sodium 2220.1, Carbohydrate 349.5, Fiber 6.6, Sugar 233.9, Protein 17.4

2 cups golden molasses (we like Brer Rabbit)
2 cups hot water
2 teaspoons vanilla
2 cups brown sugar
1 cup shortening
2 eggs
1/2 cup cocoa powder
2 teaspoons baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
5 cups flour
2 tablespoons cornstarch
2 cups sugar
2 tablespoons flour
3 tablespoons cocoa powder
2 eggs
2 cups water
1 teaspoon vanilla
1 tablespoon butter
1 cup sugar
3 teaspoons cocoa powder
3 tablespoons cornstarch
4 teaspoons salt
1 cup boiling water
1 teaspoon vanilla
1 tablespoon butter

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



coffee shoofly pie image

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.

1 prepared baked pie crust
1 cup flour
1/2 cup light brown sugar
1/2 cup chilled butter, cut into 1/2 inch cubes
1 cup hot water
1/2 teaspoon instant espresso powder
1 teaspoon baking soda
3/4 cup light corn syrup
1/4 cup mild molasses
1 teaspoon vanilla extract
1 dash salt
1 dash cinnamon
powdered sugar, for topping

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