How To make Shoo Fly Pie
Bottom Part :
3/4 cup dark corn syrup
1/4 cup molasses
1 teaspoon baking soda
1 whole egg lightly beaten
1 cup water :
boiling
Top Part :
1 cup all-purpose flour
2 tablespoons vegetable shortening
2/3 cup brown sugar
1 whole 9 inch pie shell
whipped cream
Preheat oven to 400 degrees. Prepare 1 unbaked 9-inch pie shell.
BOTTOM PART: In medium size mixing bowl, combine corn syrup, molasses and water; stir in baking soda. Beat a little of the molasses mixture into lightly beaten egg, stir this back into the mixing bowl.
TOP PART: With pastry blender, mix together flour, shortening and brown sugar until it is the texture of coarse crumbs. Take 1 cup of the crumb mixture and mix it into the molasses mixture, then pour into unbaked pie shell. Scatter remaining crumbs on top.
Bake in 400-degree oven for 25 minutes or until crust is lightly browned and filling is puffy. Remove from oven, let cool to room temperature before cutting. Top with whipped cream.
How To make Shoo Fly Pie's Videos
Amish Recipe | Wet Bottom Shoo-Fly Pie
RECIPE CREDIT: Anna from amish-heritage.org This is my first time ever making this pie. I have always wondered what it tastes like and now I know....DELICIOUS!!
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Brits Try To Make [SHOOFLY PIE] for the first time!
Cooking Up Tasty Delights with Mr H and Friends: Wet Bottom ShooFly Pie Edition!
Welcome back to the Mr H and Friends kitchen, where today, our dynamic duo, Mr H and Baby H, team up with Mrs H to whip up a delectable Pennsylvania Dutch treat – the Wet Bottom ShooFly Pie!
In this heartwarming episode, Mrs H takes the lead in guiding Baby H through the steps of this traditional and mouthwatering dessert recipe. From measuring ingredients to creating that perfect pie crust, the kitchen is buzzing with excitement and laughter. Get ready for a dose of adorable Baby H moments as they explore the sweet world of baking together!
But that's not all – just when you thought the kitchen couldn't get any sweeter, Mr H makes a grand entrance to the episode at just the right moment. Will the tantalizing aroma of the Wet Bottom ShooFly Pie win him over? Or will this Pennsylvanian Dutch specialty leave him questioning his dessert preferences?
What to Expect in this Episode:
Mrs H and Baby H tackling the Wet Bottom ShooFly Pie recipe step by step.
The secret behind the delicious molasses filling and crumbly topping.
Baking tips and tricks to make your own perfect ShooFly Pie.
A mouthwatering taste test featuring Mr H's candid reaction to this iconic Pennsylvania Dutch dessert!
Get ready to join the H family in the kitchen, where love and laughter mix with flour and sugar. Will the Wet Bottom ShooFly Pie become a new family favorite, or will it surprise them with its unique flavors? There's only one way to find out – hit play and enjoy the sweet journey with Mr H and Friends!
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Your PA Dutch Minute: How to make Shoofly Cake
In this episode we show how to make a Shoofly Cake. This is a great alternative to a Shoofly Pie!
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.
Unique Susquehanna Valley foods: Shoofly pie
The dessert has a molasses filling.
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2 Amazing Pennsylvania Amish Shoofly Recipes | Shoofly Cake Shoofly Pie
These 2 amazing recipes are a Thing here in Pennsylvania. They are both Pennsylvania Amish recipes. Shoofly Cake and Shoofly Pie. Full recipes and links below. Enjoy.
#cooking #pie #pennsylvania #cake #cakes #tesscooks4 #food #recipes #recipevideo #cookingshow #video #videorecipe #shoofly #amishfood
Pennsylvania Dutch Shoo Fly Cake Recipe ~ Molasses Cake
INGREDIENTS:
4 cups all purpose flour
2 cups white sugar
1/2 tsp. salt
1 cup fat - shortening or butter
*Mix above ingredients and cut in fat until small crumbs
Remove 1 cup and set to the side.
1 cup molasses - I used Grandma's
2 cup very hot water
1 1/4 tsp. baking soda *recipe stated heaping teaspoon
*Mix together and then add remaining crumbs. Mix thoroughly.
Sprinkle top with the one cup reserved crumbs.
Bake at 350 degrees Farhenheit for 45 minutes.
Serve warm or cold.
Enjoy.
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Pennsylvania Dutch Shoofly Pie ~ Holiday Baked Pie Recipe
INGREDIENTS
1 unbaked pie crust
Filling and crumbles:
1 cup flour
3/4 cup brown sugar
3 tbsp. butter or shortening
Filling:
3/4 cup molasses
1/4 cup light Karo syrup
1 egg
pinch cinnamon
pinch nutmeg
1 cup boiling water
1 tsp. baking soda
Preheat oven to 350 degrees
In a bowl mix flour, brown sugar and cut in butter until
crumbs. Take out half of mixture and set to the side.
To the crumbs in the bowl add corn syrup, molasses,
pinch of cinnamon and nutmeg and egg. Stir until incorporated.
Heat one cup of water to boil. Add baking soda and stir.
Add water to batter and stir.
Pour batter into unbaked pie shell. Sprinkle remainder of
crumbs on top.
Bake at 350 for 45-50 minutes until set and firm.
Enjoy.
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