shoofly pie recipe

This recipe is written by Mrs. Dissolve baking soda in hot water stir into syrup mixture and pour into crust.

Old Fashioned Shoo Fly Pie Recipe Sweet And Spicy How To Make Pie Baking

Reduce oven temperature to 350 and.

. Its not really a cake. Make the Filling. Combine that with a crumb and youve got an old-school pie-tart-cakey thing thats delicious and soon to be a family favourite. Mix in enough water until flour is moistened.

For my first attempt at shoofly pie I poured in the molasses layer added the crumb topping and baked. In a large bowl combine the molasses boiling water and baking soda. Step 1 In the bowl of a food processor combine flour and salt by pulsing 3 to 4 times. Cut in 13 cup butter with pastry blender or fork until mixture resembles coarse crumbs.

Sprinkle generously over the pie leaving about ¼ cup leftover. You can make your pie crust recipe or buy pre-made pie dough. Combine corn syrup brown sugar and egg. Blind bake until edges are lightly golden 18 to 20 minutes then remove parchment and weights and bake 10 to 15 minutes more until golden and fully baked.

Bake in the oven for 15 minutes and then reduce the oven temperature to 350 and bake for 20 more minutes. They did not have coconut oil or corn syrup. If you want to modify a recipe with incorrect ingredients do not call it by. Pour the egg mixture into the pie shell.

There are multiple recipes on the web that use the correct ingredients. Make the crumb coating in a food processor. This wet bottom Pennsylvania Dutch Shoofly Pie is the perfect pantry pie recipe. In another bowl mix together the molasses corn syrup brown sugar and the eggs until well combined.

The flavor combinations of the pie is so popular there is even a Shoo Fly Cake. To make Shoofly Pie. 1 Teaspoon Baking Soda Dissolved in Hot Water Crumbs. 1 Cup Hot Water.

Using a pastry blender or fork cut the butter into the topping mixture until large crumbs form. This recipe makes one 9 inch pie. Gooey almost fudgy with a mile high pile of crumb coating. To make the topping.

In a mixing bowl stir together flour brown sugar cinnamon and salt until all ingredients are evenly distributed. This is NOT PENNSYLVANIA DUTCH SHOOFLY PIE. Add remaining syrup and other half of crumbs. You could use 9 inch pre-pared pie crust but for the real deal you may want to start from scratch see my recipe 163245 for the crust that goes with.

The strong molasses flavor is tempered with butter and a warm-spice crumble topping. Stir in the water and cornstarch mixture mix well. Roll the edges of the dough under itself and crimp with your fingers or the tines of a fork. Sprinkle the crumbs on top.

Pour the mixture into a prepared pie shell. Spread this crumb mixture on top of the molasses mixture in the pie shell. Pour the mixture into the unbaked pie shell. ¾ Cup Brown Sugar.

Add lard and pulse another 3. In a mixing bowl cut together 1 cup flour 13 cup sugar brown sugar1 tablespoon shortening and 1 tablespoon butter until it resembles coarse crumbs. I am surprised that you would bastardize a recipe with these ingredients. In a large bowl mix the flour with the sugar shortening and salt.

Bake for 50 to 60 minutes. ½ Cup Brown Sugar. While this recipe uses molasses Southern-style sorghum syrup may be substituted or use part molasses and part cane syrup or golden syrup. Put half of syrup in pie crust then add half of crumbs.

And yet my first attempt at making shoofly pie was the opposite. The shoofly pie I distinctly remember from my childhood is the wet bottom version. Its the remarkable child of a three-part union where the very best of each bubbled to the top. Shoofly was developed Pennsylvania Dutch in the 1880s.

In a medium bowl mix ingredients using your fingers or a pastry blender until combined. How to Make Shoofly Pie. The pie originated with the Pennsylvania Dutch in the late 1800s. Increase oven to 450F.

A dry bottom version. Sprinkle crumbs evenly over corn-syrup mixture. Bake 10 minutes at 400. Transfer to a 9-inch standard pie plate not deep dish and ease it into the corners of the pan.

Combine 1 cup flour and salt in bowl. If you love molasses and simple ingredients this pie is for you. Shoofly Pie is found in two versions dry bottom which is much more coffee cake-like and wet-bottom like this one that features a sweet molasses-laden bottom layer topped with crunchy crumbs. In a separate bowl combine eggs water and molasses.

Bake the pie for about 15 minutes then turn and add the remaining topping. Add butter and pulse 5 to 6 times until texture looks mealy. Add butter and using your hands or a pastry cutter incorporate butter into dry ingredients until no pieces of butter remain and mixture resembles cornmeal. Alternate layering the crumb mixture and molasses mixture into your pie crust.

Start with a pie crust. Evenly sprinkle the crumb topping on top. Preheat oven to 375 F. Unroll one pie dough or roll out a homemade dough into a 12-inch round.

Arrange a rack to the middle of the oven and heat the oven to 350F. An old-school recipe requires an old-school ingredient and thats where molasses comes in. This old-fashioned shoofly pie is made with a molasses filling and a crumbly brown sugar topping. In another mixing bowl whisk together egg molasses hot water and baking soda.

Add the molasses and water along with baking soda all into a mixing bowl and combine well. Preheat the oven to 350F. Heat oven to 400F. Dissolve 1 teaspoon cornstarch into 1 cup of very hot water.

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