PA Dutch Shoo Fly Cake
Shoofly Cake and Pie are about PA Dutch as you can get. The cake is easy to make and nice because it's also eggless.
As to the name and where it came from, how did these pies/cakes get their name? The most logical explanation seems to be that the sweet ingredients attracted flies when the pies were cooling. The cooks had to shoo the flies away, hence the name shoofly pie.
Another story claims that this is really a French recipe, and that the crumb topping of the pie resembled the surface of the cauliflower, which is cheux-fleur in French. This was eventually pronounced as shoofly. Locals have a little problem with that explanation, and most of us have never seen this pie served up in the fine restaurants of Paris.
No less an authority on things Pennsylvania Dutch than John Joseph Stoudt states clearly that shoofly pies are soundly Pennsylvanian, made in the earlier days with sorghum, later with molasses, and with brown rather than granulated sugar. Phyllis Pellman Good, in her book Amish Cooking, feels that these pies may have been common because this hybrid cake within a pie shell faired better in the old style bake ovens after the bread had been baked. With modern kitchen stoves, temperatures could be controlled and the more standard, lighter pies developed.
Warm shoofly cake right from the oven....mmmmm.
Shoofly Cake-
Crumbs--
4 C Flour
2 C sugar
1 C shortening
pinch of salt
pinch of cinnamon
Take one cup and set aside for top of cake.
Mix-
2 C hot water
1 1/2 tsp baking soda
1 1/2 C baking molasses
Mix together and add the crumbs. Mix well and pour into greased and floured 9 x 11 pan Sprinkle remaining crumbs on top and bake for 45 minutes at 350.
Shoofly Pie-
Mix for crumbs: (reserving ½ cup for topping)
2/3 cup brown sugar
1 Tablespoon solid shortening
1 cup flour
Filling:
1 cup molasses (good and thick)
¾ cup boiling water
1 egg beaten
1 Teaspoon baking soda
Combine soda with boiling water, then add egg and syrup. Add crumb mixture (this will be lumpy). Pour into unbaked pie crust and cover with reserved crumbs. Bake at 375 degrees Fahrenheit for 10 minutes, then reduce heat to 350 degrees Fahrenheit and bake for an additional 35-45 minutes (until firm). When cut into, the bottom may be wet. This is okay, and is called a wet bottom shoo fly pie.
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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.
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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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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.