Horse Buggy Wet Bottom Shoo Fly Pie Recipes

AMISH WET BOTTOM SHOOFLY PIE

Steps:

• Preheat oven to 375°.
• For the wet mixture: Add 2 c. brown sugar and eggs to a mixing bowl and beat well. Add molasses.
• Bring water to boiling, remove from heat and add 1 tsp. baking soda. Stir.
• Add soda/water mixture to egg mixture. Mix.
• Let this mixture cool while you prepare the crumb mixture.
• For crumb mixture: Mix flour, brown sugar, baking soda, salt, & cream of tartar in a mixing bowl.
• Add butter (cut in slices) and shortening. Using pastry blender, mix until fine crumbs.
• Reserve 1 1/2 c. of the crumb mixture to put on top.
• Pour about a 3/4 c. of the wet mixture into the crust bottom of each pie dish.
• Now pour your remaining crumbs into the remaining wet mixture. Mix together and divide between your two pies.
• Cover with reserved crumb mixture.
• Bake at 375° for 15 minutes. Reduce temperature to 350° and continue baking for 30 minutes.

SHOO FLY PIE

Steps:

• In a medium bowl stir together the flour and the salt.
• Add the cold vegetable shortening, incorporate into the flour using a pastry cutter or 2 forks until the shortening is evenly crumbly.
• Cut in the cold butter. It's important not to overwork, there should be some smaller and some larger chunks.
• Add 2 tablespoons of the ice water and toss. Add more water a tablespoon at a time just until the dough holds together when pinched. It still may look dry and crumbly.
• Transfer to a floured surface, fold the dough into itself until all the flour is incorporated into the fats. Shape into a disk about 1 inch thick. Wrap tightly in plastic wrap and refrigerate for at least 1 hour to rest or up to 3 days before rolling.
• When ready to roll, remove the plastic wrap from the disc. Lightly flour your work surface and your rolling pin. Start from the center of the disc using gentle force, rolling in all directions, turning the dough in quarter turns as you go to prevent sticking. If any sticking occurs lightly flour the surface.
• Roll to about 13 inches.
• Starting on one end, roll the dough around the rolling pin and transfer to the pan. Trim and shape as desired.
• Set in the refrigerator while preparing the filling.
• Preheat oven to 400 degrees.
• Stir together 1 cup of flour and ½ cup brown sugar until well blended. Cut in the vegetable shortening with a pastry cutter or rub in with fingers until small crumbs form; set aside.
• Dissolve 1 teaspoon cornstarch into 1 cup of very hot water; set aside. In another bowl, mix together the molasses, corn syrup, brown sugar and the eggs until well combined. Stir in the water and cornstarch mixture, mix well.
• Pour half of the syrup mixture into the chilled prepared pie crust. Top with half of the crumbs and pour in the rest of the syrup mixture, evenly top with remaining crumbs. Carefully place on the bottom rack of the oven and bake for 10 minutes at 400 degrees. Turn down oven to 350 degrees and bake another 45 to 50 minutes. Remove from oven and place on a rack to cool.

CLASSIC SHOO FLY PIE | #TBTFOOD

Steps:

• Preheat the oven to 400F.
• In a medium sized bowl, whisk together the flour and the brown sugar.
• Rub in the butter very well so there are no little bits of butter remaining. The mixture should look about like cornmeal and should clump together when you squeeze it and then sort of fall apart if you poke it.
• Squeeze some together so you have some pebbles of streusel and leave some of it sandy.
• In a medium bowl, whisk together the molasses and hot water. Thoroughly whisk in the baking soda and salt. Mixture may get sort of frothy and will definitely lighten in color. Thoroughly whisk in the beaten egg.
• Mix about half the streusel into the molasses syrup and pour into the prepared pie crust.
• Sprinkle the rest of the streusel in an even layer over the top of the pie.
• Carefully place the pie on the center rack of the oven. Bake for 15 minutes then reduce the heat to 350F.
• Continue baking for about 15 more minutes then cover the pie loosely with foil to prevent excessive browning of the crust. Bake an additional 10-15 minutes or until the pie is nicely puffed up all over. It will settle as it cools.
• Serve warm or barely warm with lightly sweetened (or even unsweetened) whipped cream or a scoop of ice cream.

HORSE & BUGGY WET BOTTOM SHOO-FLY PIE

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.

MY GRANDMA'S SHOO-FLY PIE

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.

AUTHENTIC SHOO FLY PIE (STRAIGHT FROM LANCASTER CO.)

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.

WET-BOTTOM SHOOFLY PIE

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.