Shoo Fly Pie
Shoo Fly Pie will take you back in time, to days that walked slow in sweetness. This crumbly, gooey crisp crusted pie is deliciously old fashioned but definitely not out of style. See the recipe details here Thank you so much for watching. Don't forget to give us a thumbs up and subscribe to stay up to date on all of our latest, greatest recipes.
Kulick's Shoofly Pie Recipe (Step-by-Step) | Kulick's Pie Recipes
This classic molasses crumb cake inspired Shoofly Pie recipe is a fan favorite! Its sweet and buttery texture with the richness of dark brown sugar and molasses make this Shoofly pie really stand out. Enjoy!
View FULL Step-by-Step recipe here:
Ingredients:
1 1/2 cups all-purpose flour
1/2 cup dark brown sugar (packed)
1 1/2 tsp cinnamon
1/2 tsp nutmeg
pinch of salt
1 stick unsalted butter (cold)
3/4 cup molasses
3/4 cup boiling water
1/2 tsp baking soda
1 traditional pie crust
Instructions:
1. Preheat oven to 450F.
2. Make the crumb topping by coming the flour, sugar, cinnamon, nutmeg, and salt in a large mixing bowl. Add in the butter, using a pastry cutter to combine until the mixture forms a cornmeal texture.
3. Combine the molasses, water, and baking soda in a separate mixing bowl and then pour into the pastry shell. Evenly distribute the crumb mixture over the top.
4. Bake the pie for 15 minutes, then reduce the heat to 350F and bake an additional 20 minutes until firm. Allow to cool completely before serving
#shooflypie #shooflypierecipe #homemadeshooflypie #kulickspierecipes
Homemade Shoofly Pie Recipe
This amazing old school shoofly pie with homemade crust, molasses filling, and buttery sweet topping is made with few ingredients that you will find already in your cupboard.
Ingredients for this recipe:
• 1 homemade pie crust recipe
• 2 cups all-purpose flour
• ½ cup packed light brown sugar
• 1 teaspoon cinnamon
• 10 tablespoons unsalted butter
• ¼ teaspoon sea salt
• 1 ¼ cups light molasses
• 1 ¼ cups hot boiling water
• 1 teaspoon baking soda
• 1 beaten egg
Serves 12
Prep Time: 20 minutes
Cook Time: 40 minutes
Cool Time: 90 minutes
Procedures:
1. Preheat the oven to 425°.
2. Add the flour, brown sugar, cinnamon, butter and salt to a large bowl and cut in together using a pastry knife until the butter is about the size of rice. Set aside.
3. In a large heat-safe bowl add in the molasses, boiling water, baking soda, and beaten egg until completely combined.
4. Transfer the mixture and pour it into a pie crust molded pan.
5. Generously sprinkle on the streusel over the top until it is completely covered.
6. Bake in the oven at 425° for 15 minutes then at 350° for 20-25 minutes or until firm in the center.
7. Cool on a rack completely before slicing and serving.
8. You can add optional toppings such as whipped cream or ice cream.
Chef Notes:
Make-Ahead: You can make this pie up to 2 days before you slice it.
How to Store: Once the pie has cooled to room temperature, cover with plastic and keep in the refrigerator for 7 days. Likewise, you can cover and freeze for up to 3 months. Thaw for 1 day in the refrigerator before serving.
Most pie tins are 9” and this recipe will fill it all the way to the top. If you are nervous that it will overflow outside of the pan, then reduce the recipe by 25%
I prefer to use light molasses because the flavor is not as intense and also has less bitterness.
You can make the streusel topping in a food processor instead of using a pastry knife.
Shoofly Pie
This recipe grabbed my attention when thumbing through an Amish cookbook. I am so intrigued with every thing Amish.
Pie Crust (makes 3 crusts)
3 cups ap flour
1 cup shortening
1 tsp salt
1/4 cup water
1/4 cup oil
1/4 cup milk
mix flour a d salt and cut in shortening. add liquid and divide in to 3 disc. freeze or roll in to a pie crust
Shoofly Pie
1 cup ap flour
3/4 cup brown sugar
1 heaping Tbls shortening
1 cup molasses
1 egg
3/4 cup hot water
1 tsp baking soda
1 unbaked pie shell
Preheat oven 400° Mix flour, brown sugar, and shortening. reserve 2/3 cup and sprinkle rest on pie crust.
mix soda into hot water add molasses and egg and mix well and pour onto dry mixture in pie crust. take remaining dry mixture and sprinkle on top.
bake first 10 minutes at 400°. Turn oven down to 350° and bake another 30 minutes.
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PA Dutch Chocolate Shoofly Cake in Jo Ellen's Kitchen 6 23 20
Lebanon PA, 6.23.2020: Welcome back to Jo Ellen's Kitchen in Central Pennsylvania. Today, she's making PA DUTCH CHOCOLATE SHOOFLY CAKE
Ingredients:
• 4 cups flour
• 2 cups sugar (1 cup white, and 1 cup brown)
• 1 cup shortening
• 2 teaspoons baking soda
• 2 cups hot water
• 1 cup molasses
• 1 teaspoon cinnamon
• ½ teaspoon ginger
• 2 cups semi-sweet chocolate morsels (12oz package)
Instructions
1. Preheat oven to 350 degrees F.
2. Combine flour, sugar, cinnamon, ginger & shortening for crumbs; reserve 1 cup.
3. Dissolve soda in water, stir in molasses. Combine mixture with crumbs.
4. Pour chocolate chips into a greased 13x9 pan. Pour batter over top of the chocolate chips. Sprinkle with reserved crumbs.
5. Bake 30-40 minutes or until a toothpick comes out clean.
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MOLASSES CAKE - How to make OLD-Fashioned MOLASSES CAKE Recipe
OLD-FASHIONED MOLASSES CAKE...a perfect Fall dessert!! Loaded with molasses, pecans, dates, raisins, and cinnamon in every bite!! MOIST & DELICIOUS!! ENJOY with coffee, tea, milk, or NOT!! Recipe below by clicking on SHOW MORE...
OLD-FASHIONED MOLASSES CAKE W/ COFFEE GLAZE
Preheat oven to 325 degrees F.
Lightly grease & flour (2) 9-inch square cake pans, set aside.
1 cup granulated sugar
1 cup all-vegetable shortening
1 cup molasses (substitute sorghum for molasses)
3 large eggs
3 cup all-purpose
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1 cup whole buttermilk
1 cup pecans, chopped
1 cup dates, chopped
1 cup raisins
1. With a hand mixer, on medium-speed, beat all-vegetable shortening and granulated sugar together until fluffy.
2. Add molasses to shortening mixture. Beat well. Add eggs, 1 at a time, beating until blended after each addition.
3. In a large bowl; add flour, baking soda, baking powder, ginger, and cinnamon. Whisk well.
4. Gradually add flour mixture to molasses mixture alternating with buttermilk. (Begin and end with flour mixture). Beat at low speed just until blended after each addition.
5. With a large spoon; stir pecan, dates, and raisins into cake batter until well coated.
6. Divide cake batter equally into the prepared cake pans.
7. Bake on middle oven rack for 45-50 minutes, or until toothpick inserted come out clean.
8. Cool in cake pans for 5-10 minutes. Remove from cake pans onto wire cooling racks. Cool completely for 40 minutes.
COFFEE GLAZE
1 cup powdered sugar
1-1/2 teaspoons strong brewed coffee (milk or water maybe substituted for coffee)
1. Whisk powdered sugar and coffee until smooth. Drizzle on top of cakes.
~ENJOY YOUR OLD FASHIONED MOLASSES CAKE~
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