PENNSYLVANIA DUTCH SHOOFLY PIE RECIPES

Name: Pennsylvania Dutch Shoofly Pie
Yield: Makes one 9-inch pie
Ingredients: Pie Dough; 1 cup all-purpose flour, plus more for work surface; 1/2 cup packed light-brown sugar; 1 teaspoon ground cinnamon; 1/2 teaspoon freshly grated nutmeg; Salt; 6 tablespoons cold unsalted butter, cut into 1/2-inch pieces; 1 cup boiling water; 1/2 cup unsulfured molasses; 1/2 cup light corn syrup; 1 teaspoon baking soda; 1 large egg, lightly beaten

PENNSYLVANIA DUTCH SHOOFLY PIE RECIPE | MARTHA STEWART

Pennsylvania Dutch Shoofly Pie Recipe | Martha Stewart image

Dark molasses is front and center in the filling of this shoofly pie. The crust is perfectly crimped, the filling is luscious, and the amount of buttery crumbles on top is generous; you might have to shoo your family away so they don't sneak some before it's time for dessert.

Provided by Martha Stewart

Categories Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 12

Ingredients

Pie Dough
1 cup all-purpose flour, plus more for work surface
1/2 cup packed light-brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
Salt
6 tablespoons cold unsalted butter, cut into 1/2-inch pieces
1 cup boiling water
1/2 cup unsulfured molasses
1/2 cup light corn syrup
1 teaspoon baking soda
1 large egg, lightly beaten

Steps:

Roll out dough on a lightly floured work surface to 1/8 inch thick. Fit dough into a 9-inch pie plate. Trim edges to leave a 1-inch overhang; fold edges under, and crimp with your fingers. Freeze pie shell 30 minutes or overnight.
Preheat oven to 325 degrees. Whisk together flour, brown sugar, cinnamon, nutmeg, and 1/4 teaspoon salt in a medium bowl. Add butter, and work mixture through your fingers until it forms fine crumbs; set crumb topping aside.
Stir together boiling water, molasses, and corn syrup in a medium bowl. Whisk in baking soda, egg, and a pinch of salt. Pour molasses mixture into prepared pie shell. Scatter crumb topping over filling. Place pie on a rimmed baking sheet. Bake until filling is set and topping is deep golden brown, about 50 minutes. Let cool on a wire rack 30 minutes.

GOOD 'N PLENTY PENNSYLVANIA DUTCH SHOO-FLY PIE RECIPE ...

Good 'n Plenty Pennsylvania Dutch Shoo-Fly Pie Recipe ... image

Truly one of my favorite desserts ever! This recipe comes from the AMAZING Good 'N Plenty Family Restaurant in the heart of Lancaster County, PA. Bar none, my favorite restaurant ANYWHERE. (And I get around!) Try this, and prepare to be amazed by the delicious, gooey/crumbly, SWEET richness! One of the characteristics of a traditional Shoo-Fly pie is a crumbly, messy, almost floury crust on top...I understand that all tastes are different, and for that, I'm sorry you and DH didn't like it, Sistah. :(

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1/2 teaspoon baking soda
3/4 cup water, boiling
1/2 cup dark molasses
1 egg, beaten
3/4 cup flour
3 tablespoons shortening
1/2 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 (9 inch) unbaked pie shells

Steps:

Preheat oven to 350ºF.
Liquid:.
Dissolve baking soda in water.
Stir in molasses and one beaten egg (take care not to scramble the egg, tempering it is advised.).
Crumbs:.
Mix flour, shortening, brown sugar, salt and cinnamon.
Form the mixture into crumbs.
Pour the liquid mixture in an unbaked pie shell, then add the crumbs to the top and bake for 30 minutes.

Nutrition Facts : Calories 321.5, FatContent 13, SaturatedFatContent 3.3, CholesterolContent 23.2, SodiumContent 362.3, CarbohydrateContent 48.6, FiberContent 1.2, SugarContent 25.1, ProteinContent 3.4

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Truly one of my favorite desserts ever! This recipe comes from the AMAZING Good 'N Plenty Family Restaurant in the heart of Lancaster County, PA. Bar none, my favorite restaurant ANYWHERE. (And I get around!) Try this, and prepare to be amazed by the delicious, gooey/crumbly, SWEET richness! One of the characteristics of a traditional Shoo-Fly pie is a crumbly, messy, almost floury crust on top...I understand that all tastes are different, and for that, I'm sorry you and DH didn't like it, Sistah. :(
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