shoofly pie

Classic wet-bottom Shoo Fly Pie is perfection in both texture and flavor. It&#x27;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&#x27;s a genius pie for lean times and not so lean times. I do hope you give it a try.

Classic Shoo Fly Pie | #tbtfood

oz molasses, (3/4 cup)

4.5 oz hot water, (1/2 cup plus 1 Tablespoon)

baking soda

heavy pinch kosher salt, (about 1/4 teaspoon)

egg,

4.5 oz all purpose flour, (about 1 cup)

4.7 oz dark or light brown sugar, (about 2/3 cup, packed)

Tablespoons unsalted butter, cold

9" pie shell, (not deep dish), docked and frozen* (See Note)

Preheat the oven to 400F.

In a medium sized bowl, whisk together the...

In a medium sized bowl, whisk together the flour and the brown sugar.

Rub in the butter very well so there...

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...

Squeeze some together so you have some pebbles of streusel and leave some of it sandy.

In a medium bowl, whisk together the molasses...

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...

Mix about half the streusel into the molasses syrup and pour into the prepared pie crust.

Sprinkle the rest of the streusel in an...

Sprinkle the rest of the streusel in an even layer over the top of the pie.

Carefully place the pie on the center rack...

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...

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...

Serve warm or barely warm with lightly sweetened (or even unsweetened) whipped cream or a scoop of ice cream.

Amish Wet Bottom Shoofly Pie Bars

all-purpose flour

salt

baking powder

shortening, cubed

sugar

dark brown sugar

vegetable shortening, cubed

water

molasses

Preheat oven to 350°F and grease a 9x9 pan with baking spray, place onto a baking tray and set aside. In a bowl combine flour, salt, and baking powder, set aside.

Cream shortening and powdered sugar together until smooth and combined. Gradually add in the dry ingredients.

Press dough into prepared pan, baking for 20 to 25 minutes until the crust is slightly golden on the edges.

To make the crust:

In a large bowl combine flour and brown sugar. Cut in shortening until it resembles pebbles, and set aside.

In a different bowl combine water and baking soda, it will bubble. Mix in molasses and egg.

Pour the molasses mixture over the crust and sprinkle the crumb topping gently over the wet mixture.

Bake until only slightly gooey in the center about 30 to 35 minutes. Cool completely before serving.

To make the crumble and filling:

My Southern Spice Pie is an Alabama version of Shoofly pie. This truly is a holiday pie! You get the best of all worlds with a chess pie filling and a cake-like crumble on the top.

Southern Spice Pie

brown sugar

Tablespoons butter

cloves

nutmeg

cinnamon

ginger

Kosher salt

Alaga Syrup

Alaga Yellow Label

vanilla extract

egg (lightly beaten)

pie shell

Preheat oven to 350 degrees.

In a food processor, pulse brown sugar, flour, butter, ground cloves, nutmeg, cinnamon, ginger, and salt until crumbly.

In a medium bowl, stir together boiling water and baking soda and allow to stand for 1 minute. In another bowl, stir together both syrups, vanilla, and the egg. Pour egg mixture into the baking soda and water.

Sprinkle half of the flour mixture over the bottom of the crust. Pour syrup mixture over the flour mixture. Sprinkle the remaining crumb mixture over the filling.

Bake for 40 to 45 minutes or until set. Remove from oven and cool on a cooling rack allowing it to completely. Serve with whipped cream.

https://www.youtube.com/watch?v=q-KleFNwSAU

My Southern Spice Pie is an Alabama version of Shoofly pie. It's simple and delicious with a luscious chess pie consistency with a crumbly coffee cake-like top. Perfect for entertaining!

Ingredients
3/4 cup firmly packed light brown sugar
1 cup all-purpose flour
3 Tablespoons butter
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
pinch Kosher salt
1/2 cup boiling water
1/2 teaspoon baking soda
1/2 cup Alaga Syrup
1/2 cup Alaga Yellow Label
1 1/2 teaspoon vanilla extract
1 large egg, lightly beaten
1 (9-inch) pie shell
 
Preheat oven to 350 degrees.
 
In a food processor, pulse brown sugar, flour, butter ground cloves, nutmeg, cinnamon, ginger, and salt until crumbly.
 
In a medium bowl, stir together boiling water and baking soda and allow to stand for 1 minute. In another bowl, stir together both syrups, vanilla, and the egg. Pour egg mixture into the baking soda and water.
 
Sprinkle half of the flour mixture over the bottom of the crust. Pour syrup mixture over the flour mixture. Sprinkle the remaining crumb mixture over the filling.
 
Bake for 40 to 45 minutes or until set. Remove from oven and cool on a cooling rack allowing it to completely cool. Serve with whipped cream.

For my cookbook: https://www.amazon.com/gp/product/0983879931?pf_rd_p=6d50e0ee-c639-41a8-91f7-8e1b816b5bf3&pf_rd_r=21ASVCD2BAVGHJP54H5Z
 
For more information or to connect with me: https://gameandgarden.com/harvest-cookbook/

For Alaga products: https://www.alagasyrup.com/online-store
They are also on Amazon.

Southern Spice Pie: Holiday Entertaining

Indulge in this Shoofly Pie recipe for the ultimate treat, made with a gooey molasses filling and a crumb topping! It makes a great decadent dessert for group gatherings, special occasions, or an anytime dessert.

Shoofly Pie

(9-inch) pie crust ((homemade pie crust

all-purpose flour ((180 grams))

brown sugar ((110 grams))

unsalted butter

molasses ((unsulphured) (240 milliliters))

water ((180 milliliters))

Preheat the oven to 425°F with the oven rack in the lower third of the oven. (If using a homemade crust, parbake it first. See my notes for the instructions!)

In a large bowl, whisk together the flour, brown sugar, cinnamon, salt, and nutmeg. Using a pastry cutter or fork, cut in the cold butter until the pieces are no larger than the size of peas. Set the crumb mixture aside.

In a large bowl, whisk together the molasses, water, and baking soda until well combined. Sprinkle half of the crumb mixture (about 1¼ cups) evenly in the pie crust. Pour the molasses mixture into the crust over the crumb mixture, and gently sprinkle the remaining crumb mixture evenly over top.

Bake the pie for 15 minutes.

Reduce the oven temperature to 350°F and continue baking until the center of the pie is set and barely wobbles when gently shaken, 20 to 25 minutes. Transfer the pie to a wire rack and cool completely, about 2 hours before slicing.

A traditional Amish and Pennsylvania Dutch dessert, shoofly pie is incredibly unique! It has a distinct molasses flavor with a gooey filling and crumb topping. My version has a secret ingredient that makes it taste incredible! Recipe includes a how-to video!

Amish Shoofly Pie

9” pie crust (unbaked)

brown sugar (firmly packed)

table salt

Tablespoons unsalted butter (cold,

unsulphured molasses ((do not use blackstrap molasses))

vanilla extract ((optional))

Preheat oven to 425F (220C). Roll out pie crust and arrange in a 9” pie plate, fluting, crimping, or folding the edges. Pierce the bottom all over with a fork and place in the refrigerator to chill while you prepare your filling.

In the basin of a food processor (see note if you don’t have one), combine flour, brown sugar, cinnamon, nutmeg, and salt. Pulse briefly to combine.

Scatter butter evenly over the flour mixture and pulse again until mixture resembles coarse crumbs. Set aside.

In a separate bowl, stir together hot water and baking soda until baking soda is dissolved. Add molasses and whisk until completely combined.

Add egg yolk and vanilla (if using) and whisk to combine.

Retrieve the pie crust from the refrigerator and pour half of the molasses mixture into your prepared pie crust. Top with half of the crumb mixture, then top with the rest of the molasses mixture, and finally top evenly with remaining crumbs (everything will seem very liquidy and the ingredients won’t hold neat layers!).

Place the pie on a baking tray and bake for 15 minutes. Once 15 minutes has passed, reduce oven temperature to 350F (175C) and continue to bake for another 22-28 minutes until pie is set, center may still seem a little jiggly but should spring back to the touch.

Allow pie to cool completely before slicing and serving. It’s excellent topped with a dollop of whipped cream or vanilla ice cream!

So good! This pie is definitely only for molasses lovers (like me), and everyone who likes molasses absolutely loved it at Thanksgiving. It was so easy to make and turned out wonderful! I thought it was even better the next day. Thanks so much for another great recipe, Miss Sam!

https://content.jwplatform.com/videos/tp6klyft.mp4

A traditional Amish and Pennsylvania Dutch dessert, shoofly pie is incredibly unique! It has a distinct molasses flavor with a gooey filling and crumb topping. My version has a secret ingredient that makes it taste incredible!

This recipe comes from the Pennsylvania Dutch and has since become a classic Amish recipe. Learn how to make a shoofly pie at home and in under an hour. Adapted from the New York Times.

The BEST Shoo-Fly Pie

pie crust (rolled flat and placed

flour

brown sugar (dark)

tsp nutmeg

butter

water (boiling)

tsp baking soda

Preheat oven to 450° F. Prepare pie crust from scratch or use a store-bought one.

Combine the flour, sugar, cinnamon, nutmeg in a bowl, add a pinch of salt and mix well. Use a fork or pastry cutter work in the butter, until you have a pebbly consistency.

Make the Crumb Topping

Add the molasses and water along with baking soda, all into a mixing bowl and combine well. Pour the mixture into a prepared pie shell. Evenly sprinkle the crumb topping on top.

Bake in the oven for 15 minutes and then reduce the oven temperature to 350° and bake for 20 more minutes. The shoo-fly pie is done when it is set and firm.

Make the Filling

Hi.  It's the 81-year-old--the one who's still learning--again.  Today (Tuesday) is the day of the week my daughter, her husband and their three kids (twins in grade 6 and another in grade 7) come to my house for supper.  It gives me a chance, once a week, to cook big meals for 6 people and not just for myself.  I decided to make the shoo-fly pie for today's dessert AND a small chocolate cake in a 9 by 9 pan just in case the pie was a flop.  I made the pie late last night, planning to make the cake this morning.

Against my "better judgment" I made it exactly as directed (except for using light brown sugar instead of dark.)  The "better judgment" screamed at me that no way would a mixture of nothing but molasses and hot water and soda "set up without some help."  I toyed with the idea of tossing in a tablespoon of tapioca and/or stirring 1/2 cup of the crumb topping into the filling, but I resisted and followed the instructions to the letter.  

Everything set up perfectly, much to my amazement, and I didn't even extend the baking time.  The pie's response to the "pull-push" maneuver was simply to ignore it.  No wave, no jiggle.  I cooled the pie on a rack for a couple of hours, then cut into it, expecting it to run all over the place but it was firm.  Nice flavor and fragrance, too, so I decided to scrap the chocolate cake "alternative dessert" and only offer this pie.

It was a mild success--everybody took a small slice and polished it off, and one of the kids helped himself to a second small slice.  I asked if I should make that pie again and the answer was mildly affirmative.  I should tell you this:  I'm an expert pie and cake baker, so the shoo-fly pie ran into stiff competition.  I do lemon meringue pies with weepless meringue, coconut cream MERINGUE pies, cherry pies (from canned tart cherries) plus apple, peach, blueberry, RAISIN, pumpkin and everything else and my piecrust is the best anyone around here has ever eaten, which is no surprise since nobody seems to know how to do piecrust these days.

Anyway, thanks for the experience!  I did some reading on your site and remember that one of you is from a Detroit Polish family.  I am also a Polish-American Detroiter and still live in town, so if the Polish-American fellow ever gets up to Motown for visits, I'd be glad to host him for a one-on-one piecrust discussion/workshop.

I still don't know what made the filling in this pie "set up."  Magic?  By the way, I have one of those Pyrex glass deep-dish plates like the one in your picture--with the handles and fluted design around the edge--but I don't like it because the top of the edge has no horizontal surface and for me it's hard to form a high edge of the crust with that.  So I just used a conventional Pyrex 9-inch plate and it worked fine.  But I have a couple of Pyrix 10-inch plates and even an aluminum 14-inch, plus smaller 8-inch ones.  I'm a major pie baker.  Not much imagination but I'm very careful.

This was one of THE BIGGEST flops (and I've only had a few flops)! The pie was gooey (even after adding extra time), and the brown sugar was grainy. I threw the pie out.

okay, so i don't know if someone already commented this, but THIS PIE WILL NOT WORK IF YOU DON'T USE MOLASSES. not corn syrup or cane syrup/table syrup or a mixture-- 100% actual molasses. there's a chemical reaction that happens with the molasses and the baking soda that will not happen with other, less acidic syrups. that's why some people's are boiling over or the filling is sinking to the bottom or it's just a gloopy mess. grandma's brand unsulphered molasses is the queen of shoofly pie. BUT if you really don't want to use molasses, there are recipes that make up for the missing reaction by adding eggs.

Top 6 shoofly pie recipes from across the web

The most viewed shoofly pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Classic Shoo Fly Pie | #tbtfood

Amish Wet Bottom Shoofly Pie Bars

Southern Spice Pie

Shoofly Pie

Amish Shoofly Pie

The BEST Shoo-Fly Pie

Top 6 shoofly pie recipes from across the web

The most viewed shoofly pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Classic Shoo Fly Pie | #tbtfood

Amish Wet Bottom Shoofly Pie Bars

Southern Spice Pie

Shoofly Pie

Amish Shoofly Pie

The BEST Shoo-Fly Pie

The most viewed shoofly pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine