PA DUTCH SHOOFLY PIE
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- Опубликовано: 24 июл 2024
- Nothing is more PA Dutch than shoofly pie! A Pennsylvania Dutch favorite, this molasses-based pie with crumb topping is a wet bottom pie that packs tons of wonderful flavor!
SHOOFLY PIE
INGREDIENTS
1 Pie crust
Crumbs
1 cup all purpose flour
1/2 cup dark brown sugar
1/2 tsp baking powder
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 cup room temperature all shortening, lard, or salted butter
Liquid filling
1/2 cup dark brown sugar
1/2 cup unsulphured baking molasses
1 beaten egg, room temperature
1/2 teaspoon baking soda
1 1/2 teaspoons all purpose flour
1 teaspoon vanilla
1 cup boiling water
DIRECTIONS
Have a crust in 9 inch pie pan and crimp edges if/how desired and place ona foil lined cookie sheet to catch drips etc.
Place oven rack in center position in oven; pre-heat oven to 375 F degrees.
Crumbs
In a mixing bowl, place the 1 cup all purpose flour, 1/2 cup brown sugar, 1/2 teaspoon baking powder, 1/2 teaspoon cinnamon, and 1/8 teaspoon nutmeg; combine well with fork or spoon to eliminate lumps.
Add the 1/4 cup of butter and, using a fork, pastry blender, or your fingers, combine to make fairly fine crumbs.
Liquid filling
In another mixing bowl or 4 cup glass measuring cup, place the 1/2 cup brown sugar, 1/2 teaspoon baking soda, and 1 1/2 teaspoons all purpose flour listed for the liquid filling. Blend the dry ingredients together with a fork or spoon to help eliminate clumps.
Next, add the 1/2 cup unsulphured baking molasses, the beaten egg, and the 1 teaspoon vanilla to the dry mixture; blend together well, using a spoon or whisk making sure the dry ingredients are mixed in.
Add the 1 cup boiling water to the molasses mixture, SLOWLY streaming it in while stirring or whisking to avoid curdling the raw egg, Stir or whisk until well blended. The mixture will appear “foamy” at this point. Set aside.
Place pie pan with unbaked crust on a baking sheet;
Using your fingers or a spoon, sprinkle the entire bowl of crumbs evenly on top of the liquid filling in the crust; pay attention to getting some crumbs right up to the edge of the pie crust as well.
Place the tray with the filled crust carefully into the oven. Bake 375 F degrees about 35 to 40 minutes. Pie will “puff” while baking, but will firm up and settle some as it cools. Let cool completely.
Serve warm, room temperature, or chilled. Pie can be stored on the counter for 3 days and then refrigerate leftovers if any left! It doesn't usually last that long here!
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Хобби
I love molasses from the first time I found the 55 gallon barrel in the barn we fed to the cattle 😅 can you image today kids sticking their fingers in a huge barrel of molasses with flies everywhere LOL Love the pie buddy my favorite.
Ha, we had it, too. Grandpa had a drum of it in his general store, and then we made our own grain mix on the farm and used it for that. And of course, baking. You are so right! The good old days! Isn't it amazing how we've all survived this long by those old standards? LOL!
I love shoofly pie!
Me too, LOL! Thank you!
Yes the Pa staple, shoofly pie
Thanks for watching, BV!
My mouth is watering!
Thank you!
There is nothing better than shoofly pie! Oh my goodness!! My mouth is watering!
Thank you!
Best recipe I've seen for this. Thank you👍❤ From Lancaster UK!!!!
Wow, Thanks so much! 😊
So happy to find this wet bottom recipe. Hope I get it right thanks.
I hope it came out well for you! It's a delicious recipe!
Wet bottom shoo fly is the best pie. Nothing like it. I buy two every time I go home to visit.
Don't blame you!
We like molasses, so this looks delicious 💛
Thank you 😋 I think you'll love it!
I haven't had that since I was just a little Steve... I miss those days.
You should totally fix that! No time like the present! Thanks, Steve!
Love it
Thank you
Wow that looks delicious.😊
Thank you 😋
Looks amazing!
Thank you!
This looks amazing!!! I wish I could bake like you!!!
Caroline, I started baking at 7 and I'm now 50. If I can't bake by now, I'm a lost cause! There have been lots of flops and failures and sometimes still are. You get better by doing! The first thing I baked at 7 was chocolate chip cookies. We didn't have machine mixers etc, so it was hard to stir the batter and I held the big bowl in my legs sitting on the floor with legs crossed to do it. I didn't get all the baking soda mixed in quite well enough, LOL. I still ate them, though! LOL!
Shoofly pie is so fun!!! It’s actually the first thing I made on RUclips/ very fun recipe!!!
That's awesome! And it had to be wet bottom!
Your nails look so pretty! ❤
Thank you. Colorsteet.
Ohh looks so good! Thanks for sharing recipe.
Thanks for visiting!
Oh man! I have wanted to try a shoofly pie for 30 years. Gonna make this one!!! Thanks for sharing
Hope you like it, we love it!
Going to try your recipe out this weekend.❤
Hope you like it!
Hi Helga, my Dad loves shoofly pie and yours looks moist and delicious.
It is! Mike's dug in! Thank you!
Wow looks so good, new subscriber, I’m going to try some of your recipes thanks 🇬🇧 & 🇺🇸 x
Yummy, I haven't made one of these in years and now I have to. I use the same molasses you do but I get mine from the Mennonite store near me. Thanks for sharing. 🙂❤
Mine comes from my local Mennonite store, too! LOL! Thank you!
❤️❤️❤️👏THANK YOU FOR SHARING
You're welcome!
As a child and teen, we've been to Lancaster several times. I've never thought to eat shoofly pie. Now I know what's in it and how it's made. Thanks.
Much success to you and your family always
Yes too gooey wet bottom shoe fly pie! Yum!! I also like Montgomery pie. The region I am originally from Lebanon Co. PA. We eat "pig stomach. Diced potatoes, chopped onion, celery & carrots, loose not cased" fresh" sausage, and diced smoked sausage. Salt pepper. Stuff out in the pig stomach bake it. Then grind the stomach and broil to crispy! Sounds gross to most but oddities and delicious from Lebanon Co. Pa.
LOL, most farm families made hogmaw and still do, LOL. We eat all the other stuff, too. I grew up on a dairy farm and we also raised our own beef, pork, lamb, poultry and goats. We butchered much of our own. It was my job to stir the scrapple pot and bake the cracklings as a kid, LOL.
Helga!! I made my first ever shoo fly pie! It’s for thanksgiving! I’m giving it the night to cool completely!
Super excited!
Hope you enjoyed it!
WOW!! Yours Looks So Good!! Perfect Pie...😁☺️😊😋🤤👍💕👏 Thank You .. Happy Cooking... ❤
Thank you!
Thank you!
You're welcome!
This is definitely a new one on me, Helga. Looked great.
Thanks, Gaz! I think you'd like this!
Yummy so delicious
Thank you so much
sweety pumpkin, your nails are to DIE for. on jah. on fleek, you go girl. kali is also here. #girlpower #slay
yeah girly - kali 2k23
Thanks! :>)
@@PennsylvaniacookingBlogspot Of course
Hi Helga, new subbie have been enjoying some of your great videos pie looks Yummy! And you make perogi making look so easy. I made my first batch about a month ago. Epic fail all my potatoe filling came out while boiling 😏 but ill keep trying. Thanks for sharing your gift of cooking so I can learn. 😊
Carol, that's fixable. It usually means one of two things is going on. 1) overfilling. Tempting to do, but it will cause that every time. Keep it small and centered. 2) Crimp those edges good. Some folks will wet the edges and then crimp again. But if you practice those two, they should come out fine. And hey, even if they don't look like pierogi, you're still going to eat it, LOL. I do.
I'm the only one in my circle who like shoo fly pie. There is just something about that flavor which is always covered up with spices in gingerbread. I also enjoy a good molasses cookie too.
You and me both! Thank you!
I actually will be making your kielbasa recipe. I had on idea you can make in a loaf form. Really exciting though! Thanks for sharing the recipe Helga. Shoofly pie looks really good! Since I became a sub, I think less than a year ago, I've made a number of your recipes and have also passed them on. I unfortunately haven't spent much time home in my kitchen because of long work hours@the Hosp., but much needed vacation. No plans on going anywhere just my kitchen 😂 Thanks Helga! ❤
Hey Robin Thanks for your long hours and dedication! We apprecoate it. enjoy your time off!
Robin, you so deserve a vacation! Enjoy to fruit of your labors (one of the best things about cooking in my book, LOL!) Thanks so much for all you do and enjoy! And thanks for letting me be a part of helping you do that!
Using your recipe right now. First time attempting a shoo fly. Always bought them since I live close to Amish country ( in York, Pa). Fingers crossed 🤞 made a hella mess already trying to get the last bit of molasses out of the jar. 😂 *edit* it was delicious!
YEAH! I'm so happy you tried and liked it!
so interesting
Thank you!
Looks delicious. And all I made for dessert was oatmeal cookies. :)
Hey, those are good too! Oatmeal spice cookies were one of my dad's favorites and I loved them too! Thanks for watching!
@@PennsylvaniacookingBlogspot thank you so much. I wish I was rich so I could give it away to people like you.
Yum-O!!!
Helga, I'm not a very good baker but I'd like to try this... Could I use a store-bought pie crust and get the same result?.. My other alternative is to just drive 2 miles down the road to the bakery shop and buy one!
Yes, absolutely! Best store pastry is Pillsbury pie crusts in the refrigerated section. You could buy it, but I like mine better, LOL! Thank you!
I love shoofly pie. I live in Florida now and it’s hard to get.
Now you can make your own!
@@PennsylvaniacookingBlogspot thank you. I bought a slice of shoofly pie from a restaurant called Yoders in Sarasota today. However, yours looked better.
Many mornings we had shoofly for breakfast, usually the more coffeecake-like Wixons (still with molasses bottom though). Sadly no longer in business.
Aweee. That kind is more the dry bottom type and similar to the shoofly cake. I've heard of folks talk about Wixons before. That's so sad.
@@PennsylvaniacookingBlogspot Redner's has been baking a similar Shoofly--I'll be in Reading next week and plan to pick one up!
Can you please print the recipe?
It's there now! I had to reload the vud and forgot to re-add the recipe! I'm so sorry, lol! Thanks for watching!
Hi, my heritage is dutch and Amish from Lancaster, love shoofly pie, haven't had since dad died, recipe was passed down and dad lost it never got to write it down but looks so close, he used "grandmas" brand molasses, idk if unsulfered? Can I use that? If you heard of it? Yellow lid and label. Tyvm tc
Yes, you can. I've used it myself and it's unsulfured. The Original is fine.
@@PennsylvaniacookingBlogspot ty
You should make a union pie. It's so little known, but I think they're really good. And thank you for adding spices. I keep seeing people make shoofly pie without spices and ...doesn't seem legit?
You've been looking at my to do recipe list. Onion pie is coming up! Thank you!
I am from the UK so all this talk of wet & dry bottoms had me laughing 😂....l was doing ok with my cheese & biscuits until the taste test 🤬😋
😂😂😂😂😬 Sorry........not sorry, LOL! Thanks, Kat!
Any PA Dutchmen will tell you the gooier, the better! You don't ever want to make them dry!! And it looks like you NAILED it!! YUM YUM!! Do you ship to South Carolina?? LOL! Just kidding!!
Can you make this a day ahead? Does it need refrigeration? Or is this best made day of?
Yes, you can make ahead, does not need refrigerated. I just keep on the counter.
I apologize, but I couldn't find the recipe , just the disclaimer. Although, I'm not very electronically able. 💛
My fault! I had to reload and forgot to re-add the recipe! It's there now, thank you so much!
@@PennsylvaniacookingBlogspot thank you very much💛
Do I have to put sugar in the recipe, can I use an alternative or just sugar free?
You can use 3/4 cup honey, or 3/4 cups maple syrup or 2/3 cup agave or 1 teaspoon stevia as substitutes but do be aware it will likely change time to bake and consistency a bit. You may have to experiment a bit for the best result!
@@PennsylvaniacookingBlogspot thank you
How would it turn out if you added two eggs instead of one?
8:58 Dry bottom, you'd add the topping to the liquid mix, making thew whole thing more cake-like than pie-like.
I have no idea about 2 eggs, never did it that way, I follow the recipe, LOL! You'' have to try it and let me know!
What, no whipped cream?
LOL, nope, but go get some!