Indiana Amish Shoo Fly Pie Recipes

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SHOO FLY PIE



Shoo Fly Pie image

This authentic shoo fly pie is a delicious Amish family recipe that you're sure to fall in love with!

Provided by Crissy Page

Categories     Desserts

Time 2h30m

Number Of Ingredients 14

1 ½ cup all-purpose flour
½ teaspoon salt
⅓ cup vegetable shortening, cold
4 tablespoons unsalted butter, cubed and cold
3 to 5 tablespoons ice water
1 cup all-purpose flour
½ cup packed brown sugar
¼ cup vegetable shortening, cold
½ cup molasses
½ cup light corn syrup
½ cup brown sugar
2 eggs, lightly beat
1 cup hot water
1 teaspoon cornstarch

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.

Nutrition Facts : Calories 405 calories

AUTHENTIC SHOO FLY PIE (STRAIGHT FROM LANCASTER CO.)



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

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

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

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.

CLASSIC SHOO FLY PIE | #TBTFOOD



Classic Shoo Fly Pie | #tbtfood image

Classic wet-bottom Shoo Fly Pie is perfection in both texture and flavor. It's not hard to make, sets up to a barely woogly center, and the crisp, crunchy-yet-sandy streusel is a fantastictopping. The streusel that is baked in with the filling helps it to set up as the starches in the flour gel. It's a genius pie for lean times and not so lean times. I do hope you give it a try.

Provided by adapted from this recipe submitted by D. Stultz

Categories     Pies and Tarts

Time 1h

Number Of Ingredients 9

9 oz molasses, (3/4 cup)
4.5 oz hot water, (1/2 cup plus 1 Tablespoon)
1/2 teaspoon baking soda
heavy pinch kosher salt, (about 1/4 teaspoon)
1 large egg, beaten
4.5 oz all purpose flour, (about 1 cup)
4.7 oz dark or light brown sugar, (about 2/3 cup, packed)
3 Tablespoons unsalted butter, cold
1 9" pie shell, (not deep dish), docked and frozen* (See Note)

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.

Nutrition Facts : Calories 259 calories, Carbohydrate 52 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Protein 2 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1/8, Sodium 94 grams sodium, Sugar 40 grams sugar

INDIANA AMISH SHOO FLY PIE



Indiana Amish Shoo Fly Pie image

This recipe was given to me by an Amish friend at the Farmer's Market in South Bend many years ago. This pie is very rich and sweet. Its an Amish tradition.

Provided by Caroline ShupertRecipes

Categories     Pies

Time 55m

Number Of Ingredients 8

1 c all purpose flour
2/3 c brown sugar, firmly packed
1 Tbsp plus 1 teaspoon margarine
1 c light molasses
3/4 c hot water
1 large egg
1 tsp baking soda dissolved in 1/4 cup hot water
1 pastry for a 9 inch single crust pie

Steps:

  • 1. Preheat oven to 375 degrees. Place pastry in a 9 inch pie shell. With a fork or pastry blender mix together flour, brown sugar, and margarine to make a crumb-like mixture. Set aside 1/2 cup of this mixture for topping the pie.
  • 2. Combine molasses, 3/4 cup hot water, and soda dissolved in another 1/4 cup hot water. Mix well. Stir in crumbs (those not set aside). Pour the resulting filling into pie shell. Top with the reserved 1/2 cup crumbs. Bake at 375 for 35 minutes. Serve pie warm or cool in small slices as it is rich. You may serve it with ice cream or whipped cream.

HOMEMADE AMISH SHOOFLY PIE RECIPE



Homemade Amish Shoofly Pie Recipe image

Number Of Ingredients 10

Makes one 9-inch pie
1 9-inch pie crust (homemade or store-bought)
1 cup molasses
⅔ cup boiling water
1 teaspoon baking soda
TOPPING:
3½ cups all-purpose flour
1 cup sugar
¾ cup shortening, softened
Dash of salt

Steps:

  • Preheat the oven to 350°F.
  • In a large bowl, combine the molasses, boiling water, and baking soda. Pour the mixture into the unbaked pie shell.
  • To make the topping: In a large bowl, mix the flour with the sugar, shortening, and salt. Spread this crumb mixture on top of the molasses mixture in the pie shell. Bake until the center of the pie is set, about 45 minutes. Cool on a wire rack or windowsill until the pie is firm, about 45 minutes. Store any leftovers in a sealed cake safe. The pie will keep for about 5 days.

TRADITIONAL SHOOFLY PIE



Traditional Shoofly Pie image

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

2 (9 inch) unbaked pie crusts
1 teaspoon baking soda
1 cup warm water
1 cup molasses
2 cups all-purpose flour
½ cup white sugar
½ teaspoon baking soda
¼ cup butter

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

AMISH SHOO FLY CUPCAKES



Amish Shoo Fly Cupcakes image

Make and share this Amish Shoo Fly Cupcakes recipe from Food.com.

Provided by Mercy

Categories     Dessert

Time 45m

Yield 24 cupcakes

Number Of Ingredients 7

1 1/2 cups boiling water
1 teaspoon baking soda
1 cup dark molasses
3 cups flour
1 cup brown sugar, packed
1/4 cup butter or 1/4 cup margarine
1/4 cup unsweetened applesauce

Steps:

  • Add baking soda to boiling water; then add molasses and set mixture aside.
  • Make a crumb mixture from flour, brown sugar and margarine, and reserve 1 cup of this aside.
  • Mix together the remaining crumb mixture, liquid mixture and applesauce.
  • Pour (batter is thin) into cupcake pan lined with cupcake papers, and sprinkle reserved crumb mixture on top of each cupcake.
  • Bake at 350°F for 20 to 25 minutes.

Nutrition Facts : Calories 150.4, Fat 2.1, SaturatedFat 1.2, Cholesterol 5.1, Sodium 77.9, Carbohydrate 31.7, Fiber 0.5, Sugar 17, Protein 1.6

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