Cinnamon Shoofly Pie Recipes

SHOOFLY PIE

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!

SHOOFLY PIE

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.

SHOOFLY PIE

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.

SHOOFLY PIE

Steps:

• Heat oven to 450 degrees.
• Make the crumb topping: Mix flour, sugar, cinnamon, nutmeg and salt together in a bowl. Cut in the butter with a pastry cutter until the consistency resembles cornmeal.
• Combine molasses, water and baking soda and pour into pastry shell. Spoon the crumb mixture evenly over the top. Bake 15 minutes, lower the heat to 350 degrees and bake 20 minutes longer, or until set and firm.

SHOOFLY PIE

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

SHOOFLY PIE

Steps:

• For the pie: Preheat the oven to 350 degrees F. Unroll the pie dough and fit into a 9-inch glass pie plate. Trim the edges if necessary and crimp. Place on a baking sheet.
• Combine the molasses, flour and egg in a bowl. Dissolve the baking soda in the hot water and stir into the molasses. Pour the filling into the pie crust.
• For the topping: Mix together the flour, brown sugar and granulated sugar. Rub the butter into the flour until crumbly; the mixture will be like sand. Sprinkle over the pie filling. Bake until the filling is set and the edges of the crust are browned, about 50 minutes. Let cool completely or up to overnight before cutting. Serve with whipped cream, if desired. Store loosely covered at room temperature.

SHOOFLY PIE

Steps:

• Preheat the oven to 325°F. Line a 9-inch pie plate with the rolled-out crust.
• To make the crumb topping, combine the flour, sugar, cinnamon, nutmeg, and butter and mix with a pastry blender or food processor until thoroughly combined and the mixture resembles fine crumbs.
• To make the liquid bottom layer, mix the molasses and corn syrup, pour in the boiling water, and stir until evenly combined. Add the egg and baking soda and mix well.
• Pour the liquid bottom layer into the crust, then sprinkle the crumb mixture over the top.
• Bake for about 40 minutes, until medium set and dark brown. The filling should wobble very slightly in the center when the pan is jiggled, but a knife inserted in the center should come out clean. Cool on a wire rack for 1 to 2 hours before slicing. Serve warm or chilled, topped with a dollop of whipped cream or a drizzle of chocolate sauce if you like.