TRADITIONAL SHOOFLY PIE
It's gooey sweet and unadorned by a top crust. What better invitation to come join the party does a hungry insect need? It should be called "molasses pie," but it's whimsically named shoofly because its "open" structure lures flies that must be shooed away. Shoofly Pie is thought to be a Pennsylvania Dutch creation, and may be a direct descendant of "Centennial Cake" introduced at the first World's Fair -- the 1876 Philadelphia Centennial Exposition.
Provided by Robert Manning
Categories Desserts Pies Vintage Pie Recipes
Time 2h5m
Yield 16
Number Of Ingredients 8
Steps:
- Place pie crusts in 9 inch pie pans. Chill the crusts approximately 1 hour before use.
- Preheat oven to 425 degrees F (220 degrees C).
- In a medium bowl, stir together the baking soda and warm water. Mix in the molasses and stir until foamy. Transfer the mixture to the pie crusts.
- In a medium bowl, mix together flour, sugar and baking soda. Use a pastry blender to cut the butter into the flour mixture until very fine crumbs have formed. Sprinkle the crumbs over the molasses mixture in the pie crusts.
- Bake in the preheated oven 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking 35 minutes, or until crust is lightly browned and the filling has set.
Nutrition Facts : Calories 279.7 calories, Carbohydrate 43.8 g, Cholesterol 7.6 mg, Fat 10.5 g, Fiber 1.2 g, Protein 3 g, SaturatedFat 3.7 g, Sodium 263.2 mg, Sugar 17.7 g
SHOOFLY PIE WHOOPIE PIES
I came up with this idea & wanted to try them for the Holidays! They came out better than I HOPED!
Provided by judy eckman
Categories Cookies
Time 1h10m
Number Of Ingredients 27
Steps:
- 1. For Cookie Part: Beat shortening fluffy. Add sugar & beat. Add eggs & vanilla beat. Add molasses & beat. Sift all dry together & slowly adding a bit at a time beat dry into shortening batter. Chill dough
- 2. Roll dough into balls the size of walnuts. Dip in an egg wash of 1 egg beaten with 1 tablespoon of water. Dip every other dough ball into the crumb topping that I will give directions for later in the recipe.Place cookie balls on sheet with egg washed & dipped sides facing up.
- 3. Bake at 350 degrees for 10 to 12 minutes until puffed up & lightly brown ! Remove from sheets & let cool completely before filling
- 4. To make Shoofly Pie Goo : Mix the flour, brown sugar, shortening & salt together cutting it in for a crumb mixture , use a fork or pastry cutter. Remove 3/4 Cup & set this aside for your crumb topping to dip the cookie dough balls. Now take remaining crumbs mix & put into a deep saucepan, add the one egg beaten, the molasses & vanilla. Dissolve the baking soda in the hot water. Stir into the mixture in the saucepan. Whisk & cook over medium heat whisking the entire time. This will look like foamy coffee, keep stirring, MAGIC HAPPENS & SUDDENLY you will have a nice thick bubbly molasses goo ! Stir until all is thick & no longer watery. Remove from heat & chill. This will be the gooey bottom in the center of your whoopie pies.
- 5. White Fluffy Filling : Cream egg whites, vanilla, flour,salt, milk & 2 cups of the powdered sugar. Beat well. Add 2 cups more of the powdered sugar & the shortening & beat until fluffy. If you want this a little stiffer add more powdered sugar. If it gets to stiff just add a little more milk. This never fails & everyone likes their filling a different texture. In Whoopie Pies there is NO WRONG ! Play with it until you get it the way you like! Chill
- 6. Now take a cookie half that does not have crumbs, this is the bottom half of your whoopie pie. Smear about 1 & 1/2 to 2 teaspoons of the goo on the flat side of the cookie. Now take the cookie half that has crumbs ( this will be the top half of your whoopie pies.) Smear the flat side with a dollop of the Fluffy white filling. Place the Whoopie Pie halves together. You now have one big fat DELICIOUS Shoofly Whoopie Pie! Continue until all are filled. Store in an airtight container with wax paper between the layers. Refrigerate or freeze. Thaw before serving ! This makes about 44 Whoopie Pies! ENJOY this is my very own recipe . Check it out on my Recipe Blog at : http://recipesforjudysfoodies.blogspot.com/
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
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.
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.
Nutrition Facts : ServingSize 1 slice, Calories 522 kcal, Carbohydrate 100 g, Protein 7 g, Fat 11 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 46 mg, Sodium 243 mg, Fiber 2 g, Sugar 54 g, UnsaturatedFat 6 g
MY GRANDMA'S SHOO-FLY PIE
Classic Pennsylvania Dutch recipe. Grandma's loving attention not included!
Provided by D. Stultz
Categories Desserts Pies Vintage Pie Recipes
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 455.4 calories, Carbohydrate 83.4 g, Cholesterol 23.3 mg, Fat 12.5 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 2.6 g, Sodium 253 mg, Sugar 50.2 g
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.
SHOOFLY PIE
Shoofly pie is often thought of as the cake baked in a pie shell, or so wrote Jean Hewitt, The New York Times food writer who offered this recipe in the paper in 1965. This pie was served at a Pennsylvania Dutch luncheon hosted by the International Cuisine Group of the College Woman's Club of Westfield, N.J., in the spring of that year. One of the organizers dug up the recipe from her mother's "Housekeeper's Scrap Book, 1896." There were four versions of the pie in the book; this was the one marked: "We like this one better."
Provided by Sara Bonisteel
Categories pies and tarts, dessert
Time 45m
Yield 8 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 440, UnsaturatedFat 7 grams, Carbohydrate 65 grams, Fat 19 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 10 grams, Sodium 249 milligrams, Sugar 32 grams, TransFat 0 grams
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- For the Pies: Beat the shortening and sugar until it is light and fluffy. Then add the eggs, vanilla, molasses, and corn syrup and beat for another 1-2 minutes, or until your mixture is smooth. Then, add all of your dry ingredients to the bowl and beat on low speed until blended. Your dough will be thick --almost like a cookie dough --that's the way you want it! Cover your dough and place it in the refrigerator for 30-60 minutes. You can do this while you make the filling and crumbs for the recipe.
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