Moist Shoo Fly Pie Recipes

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SHOOFLY PIE



Shoofly Pie image

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

Dough for single-crust pie
1/2 cup packed brown sugar
1/2 cup molasses
1 large egg, room temperature
1-1/2 teaspoons all-purpose flour
1/2 teaspoon baking soda
1 cup boiling water
1 large egg yolk, room temperature, lightly beaten
TOPPING:
1-1/2 cups all-purpose flour
3/4 cup packed brown sugar
3/4 teaspoon baking soda
Dash salt
6 tablespoons cold butter, cubed

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.

SHOO-FLY CAKE



Shoo-Fly Cake image

Make and share this Shoo-Fly Cake recipe from Food.com.

Provided by Color Guard Mom

Categories     Dessert

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 8

4 cups all-purpose flour
1 cup margarine
2 cups sugar
1 teaspoon salt
1 cup molasses
2 cups water
2 tablespoons hot water
1 teaspoon baking soda

Steps:

  • Mix all dry ingredients with margarine.
  • Take 1 cup of mixture and reserve for topping and set aside.
  • Dissolve baking soda in hot water.
  • Add molasses, water and dissolved baking soda.
  • Mix well.
  • Pour into a greased 9x13 pan.
  • Sprinkle with reserved topping mixture.
  • Bake at 350 degrees for 45 minutes or until knife inserted comes out clean.

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

WET-BOTTOM SHOOFLY PIE



Wet-Bottom Shoofly Pie image

This is a true Pennsylvania Dutch staple.

Provided by Bea Gassman

Categories     Desserts     Pies     Vintage Pie Recipes

Time 1h10m

Yield 8

Number Of Ingredients 10

1 ½ cups all-purpose flour
½ cup brown sugar
2 tablespoons shortening
1 teaspoon baking soda
1 cup boiling water
½ cup dark corn syrup
½ cup molasses
¼ teaspoon salt
1 egg
1 (9 inch) unbaked pie crust

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.

Nutrition Facts : Calories 406.6 calories, Carbohydrate 72.9 g, Cholesterol 23.3 mg, Fat 11.5 g, Fiber 1.5 g, Protein 4.6 g, SaturatedFat 2.9 g, Sodium 399.3 mg, Sugar 30.3 g

COFFEE-MOLASSES SHOOFLY PIE



Coffee-Molasses Shoofly Pie image

Provided by Karen Barker

Categories     Coffee     Food Processor     Dessert     Bake     Thanksgiving     Fall     Molasses     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 22

Crust
1 1/3 cups all purpose flour
1 1/2 teaspoons sugar
1/2 teaspoon salt
1/3 cup solid vegetable shortening, frozen, diced
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
4 tablespoons (about) ice water
1 egg white, beaten to blend
Filling
1 cup all purpose flour
1/2 cup (packed) golden brown sugar
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 cup hot water
1/2 teaspoon instant espresso powder
1 teaspoon baking soda
3/4 cup light corn syrup
1/4 cup mild-flavored (light) molasses
1 teaspoon vanilla extract
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
Powdered sugar
Vanilla ice cream

Steps:

  • For crust:
  • Blend flour, sugar, and salt in processor 5 seconds. Add shortening and butter. Using on/off turns, blend until coarse meal forms. Add 3 tablespoons ice water; blend briefly. Add more ice water, 1 teaspoon at a time, and blend, using on/off turns, until moist clumps form. Gather dough together; flatten into disk. Wrap in plastic and chill at least 1 hour and up to 1 day.
  • Preheat oven to 400°F. Roll out dough on lightly floured surface to 13-inch round. Transfer dough to 9-inch-diameter glass pie dish. Trim overhang to 3/4 inch. Fold overhang under and crimp edge decoratively. Pierce crust all over with fork. Freeze 10 minutes. Line crust with foil; fill with dried beans or pie weights. Bake crust until sides are set, about 25 minutes. Remove foil and beans. Bake crust until beginning to color, pressing with back of fork if crust bubbles, about 10 minutes longer. Remove from oven; brush crust with some of egg white to seal. Reduce oven temperature to 350°F.
  • Meanwhile, prepare filling:
  • Mix flour and brown sugar in medium bowl. Add butter; cut in with back of fork until blended and even-size crumbs form. Combine 1 cup hot water and espresso powder in another medium bowl. Add baking soda. Whisk in corn syrup, molasses, vanilla, salt, and cinnamon.
  • Sprinkle crumb mixture over hot crust. Pour in molasses mixture. Bake pie until filling is set in center, about 35 minutes. Transfer pie to rack; cool completely.
  • Sift powdered sugar over pie. Cut into wedges and serve with ice cream.

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.

PENNSYLVANIA DUTCH WET-BOTTOM SHOO FLY PIE I



Pennsylvania Dutch Wet-Bottom Shoo Fly Pie I image

Luscious "wet" bottom layer of molasses topped with crumbs makes this traditional Pennsylvania Dutch treat a favorite of all ages.

Provided by A Coalcracker in the Kitchen

Categories     Recipes

Number Of Ingredients 18

9 inch deep-dish unbaked pie shell OR pie crust as below
1 1/3 cup all-purpose flour
1/2 cup shortening
1/2 teaspoon salt
3-4 tablespoons of ice cold water
1 cup all purpose flour
1/2 cup dark brown sugar
1/2 tsp baking powder
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
2 Tablespoons salted butter AND 2 Tablespoons vegetable shortening OR 1/4 cup room temperature all shortening, lard, or salted butter
1/2 cup dark brown sugar
1/2 cup unsulphured baking molasses (not blackstrap molasses)
1 beaten egg, room temperature
1/2 teaspoon baking soda
1 1/2 teaspoons all purpose flour
1 teaspoon vanilla
1 cup boiling water

Steps:

  • In medium bowl, mix flour and salt. Cut in shortening using pastry blender, until mixture forms pea-size chunks. Sprinkle with water, one tablespoon at a time. Toss lightly with fork until dough forms ball.
  • Wrap in plastic wrap, flatten slightly into a disk, and place in refrigerator for 30 minutes.
  • Roll out onto a lightly flour surface into a circle about 2 inches wider than pie pan; place crust into a 9 inch deep-dish pie pan, crimp edges as desired. If using a regular depth pie pan, build your crust edges up high when crimping.
  • Line un-baked pie crust with heavy-duty foil. Bake at 350 F degrees for 10 minutes. Remove foil, brush crust with beaten egg yolk. Bake 5 minutes longer, cool on wire rack.
  • In a mixing bowl, place the 1 cup all purpose flour, 1/2 cup brown sugar, 1/2 teaspoon baking powder, 1/2 teaspoon cinnamon, and 1/8 teaspoon nutmeg; combine well with fork or spoon to eliminate lumps.
  • Add the 2 Tablespoons butter and 2 Tablespoons shortening to the bowl (or the 1/4 cup fat of your choice) and, using a fork, pastry blender, or your fingers, combine to make fairly fine crumbs.
  • In another mixing bowl or 4 cup glass measuring cup, place the 1/2 cup brown sugar, 1/2 teaspoon baking soda, and 1 1/2 teaspoons all purpose flour listed for the liquid filling. Blend the dry ingredients together with a fork or spoon to help eliminate clumps.
  • Next, add the 1/2 cup unsulphured baking molasses, the beaten egg, and the 1 teaspoon vanilla to the dry mixture; blend together well, using a spoon or whisk making sure the dry ingredients are mixed in.
  • Add the 1 cup boiling water to the molasses mixture, SLOWLY streaming it in while stirring or whisking to avoid curdling the raw egg, Stir or whisk until well blended. The mixture will appear "foamy" at this point.
  • Place pie pan with unbaked crust on a baking sheet large enough to catch any drips or spills, then pour all of the molasses mixture carefully into the pie shell.
  • Using your fingers or a spoon, sprinkle the entire bowl of crumbs evenly on top of the liquid filling in the crust; pay attention to getting some crumbs right up to the edge of the pie crust as well.
  • Place the tray with the filled crust carefully into the oven. Bake 375 F degrees about 35 to 40 minutes. Pie will "puff" while baking, but will firm up and settle some as it cools.
  • Serve warm, room temperature, or chilled. Pie can be stored on the counter for 3 days, refrigerate leftovers after that time.

Nutrition Facts :

PENNSYLVANIA SHOO FLY CAKE



Pennsylvania Shoo Fly Cake image

Provided by Mary Bostow

Number Of Ingredients 7

4 cups flour
2 2/3 cup brown sugar
1 cup butter
pinch of salt
2 cups boiling water
1 cup molasses
2 Teaspoons baking soda

Steps:

  • Pre-Heat oven to 350 degrees. Grease a 13x9 inch baking pan.
  • Using a large bowl, stir the flour,brown sugar,and salt together. Add the butter. Work the butter into the mixture until you have crumbs using a pastry blender or rubbing the mixture together with your fingers. Take out 1 1/2 cups of crumbs, reserve for the topping.
  • In a large bowl combine the boiling water,molasses and baking soda, mix well with a whisk. Make sure to use a large bowl, when the baking soda is added it foams up quiet a bit.
  • Add 1/2 the liquid to the crumb mixture. Mix until moist and smooth. Add the remaining liquid and mix until just incorporated, the batter will be slightly runny.
  • Pour the batter into your prepared pan, top with reserved crumbs. press crumbs into the batter lightly. Bake 45 minutes or until a tooth pick inserted in the center comes out clean.

SHOOFLY CAKE RECIPE FROM THE ESSENTIAL AMISH COOKBOOK



Shoofly Cake Recipe from The Essential Amish Cookbook image

Provided by Lovina's Amish Kitchen

Categories     Dessert

Number Of Ingredients 8

2 cups flour
1 cup brown sugar, packed
1/2 cup butter, softened
1 cup boiling water
1/2 cup molasses
1 tsp baking soda
1/2 tsp salt
Confectioner's sugar or whipped cream

Steps:

  • Preheat oven to 350°
  • Grease a 9 x 13″ baking pan.
  • Combine flour, brown sugar, salt and butter by hand to form fine crumbs.
  • Reserve 3/4 cup of this crumb mixture to put on top of the cake.
  • Separately mix together the boiling water, molasses and baking soda (note: this will foam up very quickly. Be close to the bowl with the dry ingredients. Don't ask.)
  • Stir into the crumb mixture just until mixed (note: this is a VERY wet batter.)
  • Pour into the prepared cake pan and sprinkle with the reserved mixture.
  • Bake in the preheated oven for 30 - 40 minutes (note: my cake took 37 minutes to bake)
  • Cool on a wire rack and then cut into squares.
  • To serve: you can either dust with confectioner's sugar or top with whipped cream

AMISH SHOOFLY CAKE



Amish Shoofly Cake image

Shoofly Cake is a moist molasses cake that is similar to shoofly pie. This is a well-known breakfast dessert among the Lancaster County Amish. It pairs perfectly with a cup of coffee.

Provided by Anna

Categories     Breakfast     Dessert

Time 1h

Number Of Ingredients 7

2 scant c. brown sugar
2 sticks butter (or 1 c. shortening)
4 c. all-purpose flour
2 c. boiling water
2 1/2 tsp. baking soda
1 1/2 c. Golden Barrel unsulfured baking molasses (or any light-tasting molasses)
1 tsp. salt

Steps:

  • Preheat oven to 350°.
  • Mix brown sugar, flour, and butter with a pastry blender until you have fine crumbs.
  • Reserve two cups of the crumbs for the top.
  • Combine the boiling water and baking soda, then add the molasses and salt. Mix well.
  • Mix the molasses mixture with the remaining crumbs. And pour this into a greased 9x13" baking dish.
  • Starting at the edges, scatter the reserved 2 cups of crumbs over the top.
  • Bake for about 45 - 50 minutes. Cool and enjoy.

Nutrition Facts : ServingSize 1 serving, Calories 305 kcal, Carbohydrate 49 g, Protein 5 g, Fat 10 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 24 mg, Sodium 345 mg, Fiber 1 g, Sugar 13 g, UnsaturatedFat 3 g

SHOOFLY CUPCAKES



Shoofly Cupcakes image

Shoofly Cupcakes. A sweet, moist molasses PA Dutch & Lancaster County favorite made into fun little cakes. Oh, and this delicious treat can easily be made vegan by using shortening (which is traditional) instead of butter.

Provided by Amanda

Categories     baked goods

Time 30m

Number Of Ingredients 8

Crumb / Dry Mixture:
3 cups flour
1 cup brown sugar (firmly packed)
1/2 cup shortening or butter (room temp)
Liquid Mixture:
1 1/2 cups boiling water
1 teaspoon baking soda
1 cup unsulphured molasses

Steps:

  • Preheat oven to 350°. Line 24 muffin tins with cupcake liners.
  • In a mixing bowl, combine flour and brown sugar.
  • Using a pastry blender, cut in shortening/butter until pea sized crumbles.
  • Reserve 1 cup crumb mixture. Set all aside.
  • Boil water. Stir baking soda into water. Stir in molasses, remove from heat.
  • Add liquid mixture into bowl of dry mixture. Stir until thoroughly combined.
  • Fill paper lined muffin tins half full with batter.
  • Sprinkle reserved 1 cup of crumb mixture evenly over tops of cupcakes.
  • Bake for 20 minutes.
  • Remove from oven, put tins on wire rack. Let rest for about 5 minutes and then remove cupcakes from tins and allow to cool completely on wire rack. Store covered.
  • Enjoy :)

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