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
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
SHOO-FLY MUFFINS
Steps:
- Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper baking cups and spray the papers with nonstick cooking spray.
- Mix together the flour, brown sugar, salt and allspice in a large bowl. Cut in the butter until the mixture is crumbly. Set aside 1/2 cup for the topping. Stir the water, molasses, oil, baking soda and vanilla into the remaining flour mixture.
- Fill the paper-lined muffin cups two-thirds of the way full with the batter. Sprinkle with the reserved crumb mixture. Bake until a toothpick inserted near the center comes out clean, 20 to 25 minutes. Cool for 10 minutes before removing from the pans and transferring to wire racks to cool.
SHOO-FLY PIE
Provided by Alton Brown
Categories dessert
Time 2h15m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- In the bowl of a food processor, combine flour and salt by pulsing 3 to 4 times. Add butter and pulse 5 to 6 times until texture looks mealy. Add lard and pulse another 3 to 4 times. Remove lid of food processor and spritz surface of mixture thoroughly with water. Replace lid and pulse 5 times. Add more water and pulse again until mixture holds together when squeezed. Place mixture in large resealable bag, squeeze together until it forms a ball, and then press into a rounded disk and refrigerate for 30 minutes.
- Preheat oven to 425 degrees F.
- Place 2 (9-inch) metal pie pans in the refrigerator to chill.
- Remove dough from refrigerator and roll out in the bag until it reaches the edges of the bag and is 10 to 11-inches round. Cut along 2 sides of the plastic bag, open bag to expose dough on 1 side and turn a 9-inch pie pan upside down on the exposed side. Invert the entire thing and gently pull the remaining side of the plastic bag off the dough. Press the dough into the edges around the pan and trim any excess dough. Press the edges of the dough over the lip of the pan. Place in refrigerator for 15 minutes.
- Poke holes around sides and into the bottom of the dough. Place a large piece of parchment paper on top of dough and fill with dry beans. Press beans into edges of dough, set on a baking sheet, and bake in the oven for 10 minutes. Remove parchment and beans and continue baking until light golden in color, approximately 7 minutes longer. Remove from oven and place on cooling rack. Allow to cool completely while preparing the filling.
- Decrease heat of oven to 350 degrees F.
- For the crumbs: Place the flour, brown sugar, butter and salt into the bowl of a food processor and process until it forms crumbs. Reserve 1/4 cup and set both aside.
- For the filling: Place the baking soda in a medium mixing bowl and pour the boiling water over it. Add the molasses, egg, and vanilla; whisk to combine. Add the larger amount of crumbs to the molasses mixture and whisk just to combine. Pour this mixture into the prepared crust. Sprinkle the remaining 1/4 cup of crumb mixture evenly over the top of the filling. Place pie on the middle rack of the oven and bake for 40 to 45 minutes or until the filling puffs, begins to look dry and starts to crack slightly. Remove from the oven, transfer to a rack, and cool completely before cutting.
SHOOFLY CUPCAKES
These old-fashioned molasses cupcakes were my grandmother's specialty. To keep them from disappearing too quickly, she used to store the tempting goodies out of sight. Somehow, we always figured out her hiding places! -Beth Adams, Jacksonville, Florida
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a large bowl, combine flour, brown sugar and salt. Cut in butter until crumbly. Set aside 1 cup for topping. Add baking soda to remaining crumb mixture. Stir in water and molasses. , Fill 24 paper-lined muffin cups two-thirds full. Sprinkle with reserved crumb mixture. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool 10 minutes before removing from pans to wire racks to cool.
Nutrition Facts : Calories 248 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 219mg sodium, Carbohydrate 43g carbohydrate (26g sugars, Fiber 1g fiber), Protein 2g protein.
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.
THE BEST MINI MOCK SHOO FLY PIES
This is a receipe I received from my mother. These are a little time consuming to make, but there are never any left when I take them to parties! You have to use a mini muffin pan, as this is the only way these will work.
Provided by nome179er
Categories Dessert
Time 45m
Yield 24 mini muffins, 24 serving(s)
Number Of Ingredients 8
Steps:
- In a medium size bowl combine 3 oz of cream cheese, 1/2 cup butter, and 1 cup of flour.
- Beat on medium speed until a soft dough forms.
- Use a mini muffin pan (only the mini will work, regular muffin pan size is too big) and scoop about a tablespoon of dough into each muffin cup.
- Using your fingers work dough into the cup shape (all the way up the sides about an 1/8 in thick, and about a 1/4 inch thick on the bottom.).
- Continue until all the cups are made.
- Preheat oven to 350 degrees.
- In a small sauce pan cook 1 Tsp of butter until lightly browned.
- In another medium bowl mix 1 egg, 1 cup dark brown sugar packed, 1 Tsp of browned butter, a pinch of salt, and 1 Tsp Vanilla.
- Blend well until a smooth dark brown runny mixture forms.
- Spoon the brown filling into each muffin cup about 1/2 to 3/4's full.
- Repeat until all cups are filled.
- Bake at 350 for approx 8-11 minutes. DO NOT OVERCOOK. The edge of the crust on the top of sides should be light brown. The brown filling will crust on top, and be runny in the middle.
- Optional: An additonal garnish is to place a pecan half on top of brown filling before baking.
Nutrition Facts : Calories 104.7, Fat 5.5, SaturatedFat 3.3, Cholesterol 22.2, Sodium 58.7, Carbohydrate 13.2, Fiber 0.1, Sugar 9.1, Protein 1.1
SHOO-FLY PIE
Provided by Tyler Florence
Categories dessert
Time 30m
Yield 1 (9-inch) pie
Number Of Ingredients 15
Steps:
- To make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a 10-inch circle; to check the size, put the 9-inch pie pan upside down over the dough. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside the pie pan. Press the dough firmly into the bottom and sides so it fits tightly. Trim the excess dough around the rim. Place the pie pan on a sturdy cookie sheet so it can prevent spills from burning in the bottom of the oven.
- Preheat the oven to 350 degrees F.
- To make the filling: In medium-size mixing bowl, combine the molasses and water; stir in baking soda, eggs, and spices.
- To make the crumb topping: With a pastry blender, mix together the flour, brown sugar, and butter, until it is the texture of coarse crumbs. Take 1/2 cup of the crumb mixture and put it in the bottom of the pie shell, pour in the molasses filling, and scatter the remaining crumbs on top.
- Bake for 30 minutes, until the filling jiggles slightly and the top is firm. Let cool to room temperature before cutting. Serve with whipped cream.
SHOFLY MINIS
This recipe came from a small cookbook called Patches Cookie Book that came from Patches in Emmaus, PA. Each year for many years the gift/novelty shop invites locals to submit handwritten recipes for the book. This came from the 2002 edition my mom picked up for me when she traveled to PA that year. This particular recipe is credited to Sally Applegate. I just made these for my holiday tray and learned a few things: the recipe does not make as many as the 60 it says it does, paper liners for the muffin tins are a must (I sprayed my first large batch of muffin tins only to realize that the carmelized sugar makes it impossible for these to come out in one piece.), and that these may not be traditional shofly's but a variation thereof based on a zaar and internet search. These shofly's (as spelled in the handwritten recipe) have no molasses and also have the addition of cream cheese in the crust. They are very good though! Yield will depend on how full you fill each muffin tin with the given layers. I ended up with 42.
Provided by invictus
Categories Dessert
Time 40m
Yield 36-48 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees and line muffin tins with paper liners.
- In a bowl combine the cream cheese and 1 cup of butter and mix together. Add 2 cups of flour and mix into a dough. (I found it easiest to use my hands for this.) Shape dough into 1 to 1 1/2 inch balls and press into the bottom of muffin tins.
- In another bowl mix the eggs, brown sugar, vanilla, and milk together. Drizzle 1 teaspoon of syrup mixture ontop of the dough in each muffin tin.
- Cream together remaining 1/2 cup of butter an.
Nutrition Facts : Calories 195.2, Fat 10.3, SaturatedFat 6.4, Cholesterol 39.1, Sodium 81.3, Carbohydrate 24, Fiber 0.3, Sugar 14.5, Protein 2.2
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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Cuisine PA Dutch, Coal RegionCategory DessertsServings 24Estimated Reading Time 2 mins
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