How to make shoo-fly pie?
I had some shoo-fly pie in Hershey PA. This pie almost tasted like brown sugar to me. The topping was a powdery cream colored sweet bread tasting stuff...tasty. I would enjoy trying to make one. Does anyone have the recipe? Tips? Please and thank you.
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8 Comments:
Shoo-fly pie is my absolute favorite. I love living near Amish country.
It is a molasses and brown sugar baked pie that normally has a crumb mixture put on top (and sometimes underneath also) before baking. Tangy and wonderful.
This is not MY recipe, as I am not home, but this is a basic one that should work just fine.
1/2c Molasses
1/2 ts Baking Soda
3/4c Flour
2 tb Butter
1/8 ts Ground Ginger
1/2 ts Cinnamon
1 ea Pastry for 9 inch pie
1 ea Egg Yolk
3/4c Boiling Water
1/2c Brown Sugar
1/8ts Nutmeg
1/8ts Ground Cloves
1/4ts Salt
Dissolve soda in boiling water and add to egg and molasses. Set aside.
Stir dry ingredients together, mixing well. Cut in shortening until mixture looks like coarse crumbs. Pour molasses into pie shell. Sprinkle crumbs evenly over top. Do not stir. Bake at 450 degrees for 15 minutes then reduce heat to 350 degrees and bake 20-30 minutes longer. Cool and serve. Great with lots of whipped cream.
sadiepix at 12:19PM on 02/28/09
Sorry, a typo in the above recipe-
It should be 4 tbs butter, not 2.
And when they say shortening in the instructions they mean the butter, which I always use, but often in the traditional pies either veg. shortening or lard were used, and they all work great.
Oh, for tips-
Don't overbake. The center should still be a bit jiggly under the crumb topping. If it gets overbaked it becomes hard.
Also, sometimes for just a bit of extra moisture (I like mine soft) I use a whole egg rather than just the yolk.
Good luck!
sadiepix at 12:23PM on 02/28/09
its a wet bottom pie. The recipe posted above is good but be careful about your molasses. Don't use blackstrap it has a burned tar like flavor.
JerzeeTomato at 1:16PM on 02/28/09
Thanks for the great recipe and tips. Hope i can help you all sometime.
cheesy at 3:36PM on 02/28/09
should a toothpick be wet in the middle of pie and dry around the edges when i check the pie? or is the jiggly method the way to go?
cheesy at 4:30PM on 02/28/09
With pie I go the jiggly route. Toothpicks aren't as reliable in a pie without crumb like a cake.
Sort of like testing a cheesecake, you can run a thin knife about an inch from the edge and it should come out clean.
sadiepix at 4:34PM on 02/28/09
jiggly it is. attempting to make wednesday. thank you.
cheesy at 7:05PM on 03/03/09
Some cookbooks with recipes can be found at:
http://www.kauffmansfruitfarm.com and
http://www.amishtastes.com
thebob at 1:20PM on 03/31/09