PENNSYLVANIA DUTCH SHOOFLY PIE
Provided by Food Network
Categories dessert
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 14
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.
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.
GOOD 'N PLENTY PENNSYLVANIA DUTCH SHOO-FLY PIE
Truly one of my favorite desserts ever! This recipe comes from the AMAZING Good 'N Plenty Family Restaurant in the heart of Lancaster County, PA. Bar none, my favorite restaurant ANYWHERE. (And I get around!) Try this, and prepare to be amazed by the delicious, gooey/crumbly, SWEET richness! One of the characteristics of a traditional Shoo-Fly pie is a crumbly, messy, almost floury crust on top...I understand that all tastes are different, and for that, I'm sorry you and DH didn't like it, Sistah. :(
Provided by GoodMorningBurger
Categories Pie
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350ºF.
- Liquid:.
- Dissolve baking soda in water.
- Stir in molasses and one beaten egg (take care not to scramble the egg, tempering it is advised.).
- Crumbs:.
- Mix flour, shortening, brown sugar, salt and cinnamon.
- Form the mixture into crumbs.
- Pour the liquid mixture in an unbaked pie shell, then add the crumbs to the top and bake for 30 minutes.
PENNSYLVANIA DUTCH SHOO-FLY CAKE
This is the Pennsylvania Dutch cake version of their Shoo-Fly pie that is so popular in Lancaster County.
Provided by keen5
Categories Dessert
Time 1h30m
Yield 1 loaf cake
Number Of Ingredients 8
Steps:
- Mix together (like a crumbly pie crust) flour, shortening, sugars in a large bowl, reserving 1/2 cup of the crumbs for top of cake.
- In another bowl, mix: molasses, baking soda and hot water.
- Stir until mixed and some of the foam disappears.
- Add to the crumb mixture and stir until blended.
- Put in a 9 X 13 inch loaf pan that has been greased and floured.
- Put the 1/2 cup crumb mixture on top and bake for 1 hour at 350 deg.
Nutrition Facts : Calories 6114.4, Fat 212, SaturatedFat 52.4, Sodium 2754.1, Carbohydrate 1030.9, Fiber 36, Sugar 600.1, Protein 58.7
PENNSYLVANIA DUTCH SHOOFLY PIE
Dark molasses is front and center in the filling of this shoofly pie. The crust is perfectly crimped, the filling is luscious, and the amount of buttery crumbles on top is generous; you might have to shoo your family away so they don't sneak some before it's time for dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 12
Steps:
- Roll out dough on a lightly floured work surface to 1/8 inch thick. Fit dough into a 9-inch pie plate. Trim edges to leave a 1-inch overhang; fold edges under, and crimp with your fingers. Freeze pie shell 30 minutes or overnight.
- Preheat oven to 325 degrees. Whisk together flour, brown sugar, cinnamon, nutmeg, and 1/4 teaspoon salt in a medium bowl. Add butter, and work mixture through your fingers until it forms fine crumbs; set crumb topping aside.
- Stir together boiling water, molasses, and corn syrup in a medium bowl. Whisk in baking soda, egg, and a pinch of salt. Pour molasses mixture into prepared pie shell. Scatter crumb topping over filling. Place pie on a rimmed baking sheet. Bake until filling is set and topping is deep golden brown, about 50 minutes. Let cool on a wire rack 30 minutes.
PENNSYLVANIA DUTCH SHOO FLY PIE
Make and share this Pennsylvania Dutch Shoo Fly Pie recipe from Food.com.
Provided by Bev I Am
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Line 9-inch pie plate with pastry.
- Mix molasses and egg yolk.
- Dissolve soda in boiling water and add to egg and molasses.
- Set aside.
- Stir dry ingredients together, mixing well.
- Cut in shortening until mixture looks like coarse crumbs.
- Pour molasses into pie shell.
- Sprinkle crumbs evenly over top.
- Do not stir.
- Bake at 450 degrees F. 15 minutes, then reduce heat to 350 degrees F. and bake 20 minutes longer.
- Cool and serve.
Nutrition Facts : Calories 301.7, Fat 11, SaturatedFat 3.9, Cholesterol 31.2, Sodium 303.6, Carbohydrate 48.6, Fiber 1.2, Sugar 25, Protein 2.9
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