Shoofly Pie Recipe How to Make It
Shoo-fly pie seems to have its roots in the Pennsylvania Dutch. Some think its invention was due to Dutch housewives making do with what was left in the larder in late winter - namely flour, lard, and molasses. According to one historian, shoo-fly pie started as a crustless molasses cake or Centennial cake. It was baked in 1876 to celebrate the.
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Wash raisins and soak in cold water for 3 hours. Drain. Heat oven to 450°F. Mix together sugar and flour. Combine 2 cups water, raisins, sugar/flour mixture, salt, lemon juice, lemon rind and egg. Mix thoroughly and cook over hot water for 15 minutes, stirring occasionally. Cool.
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Method. Preheat the oven to 350°F. Place the pie shell into a pie pan. Combine molasses, hot water, cream of tartar and baking soda and whisk until smooth. Layer a third of the molasses filling into unbaked pie shell, followed by a third of the crumb mixture. Continue alternating layers, finishing with crumb topping.
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According to William Woys Weaver, a Pennsylvania Dutch culinary historian, shoofly pie evolved in the 1880s from the 1876 centennial cake created in Philadelphia to commemorate 100 years of American independence. Shoofly pie has a pastry crust and a bittersweet, custardy filling made from flour, brown sugar, butter, lots of molasses, and egg.
Pennsylvania Dutch Shoofly Pie (Lancaster County) Golden Barrel
Then the pie gets coated in a sugary crumb that partly soaks into the filling while resting on top. The result is a three-in-one dessert that melds pie, tart, and crumb cake in a single slice. The.
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No one has to know! Roll the dough into a flat round big enough to fit a 9-inch deep-dish pie plate. Fit the dough into the bottom and sides, and crimp and trim the edges. Refrigerate the crust for 30 minutes. 2. Make the filling. Mix the brown sugar, molasses, egg, flour, and baking soda in a large bowl.
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Directions. Preheat the oven to 400 degrees F (200 degrees C). Combine molasses, hot water, and baking soda together in a medium bowl; whisk in beaten egg until well combined. Pour mixture into deep dish pie shell. Combine flour and brown sugar in a separate medium bowl; cut in shortening until mixture resembles coarse crumbs.
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For filling, mix brown sugar, molasses, egg, flour and baking soda. Gradually stir in boiling water; cool completely. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 15 minutes. Remove foil and pie weights; brush crust with egg yolk.
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Make the Filling. Add the molasses and water along with baking soda, all into a mixing bowl and combine well. Pour the mixture into a prepared pie shell. Evenly sprinkle the crumb topping on top. Bake in the oven for 15 minutes and then reduce the oven temperature to 350° and bake for 20 more minutes.
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Step 2. Place a rack in lower third of oven; preheat to 400°. Line crust with 2 sheets of parchment paper and fill with pie weights or dried beans. Bake until edges are set and look dry, 13-16.
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Instructions. Preheat the oven to 400 degrees F. In a mixing bowl add molasses, hot water, egg and baking soda, mixing with a whisk until combined. In another bowl mix together flour and brown sugar. Cut in the shortening a little at a time, and mix with a fork until you get a crumbly mixture.
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Bake in preheated oven on lower rack until edges are golden, about 15 minutes. Remove parchment and pie weights; continue baking until lightly golden, about 5 more minutes. Cool on a wire rack to room temperature, about 30 minutes. Jennifer Causey; Food Stylist: Rishon Hanners; Prop Stylist: Shell Royster.
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Preheat oven to 400 degrees. Mix together the crumb topping ingredients: flour, brown sugar, and coconut oil until pea-sized crumbs form. Set aside. Mix together molasses, corn syrup, brown sugar and eggs until smooth. Dissolve baking soda in hot water. Slowly pour into the molasses mixture and stir until combined.
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Preheat oven to 400 degrees. Stir together 1 cup of flour and ½ cup brown sugar until well blended. Cut in the vegetable shortening with a pastry cutter or rub in with fingers until small crumbs form; set aside. Dissolve 1 teaspoon cornstarch into 1 cup of very hot water; set aside.
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Set aside some of the crumbly mixture for later. In a second mixing bowl, mix together the egg and table syrup. Now, dissolve the baking soda in hot water, and add it to the syrup mixture. Add the bulk of the crumbly mixture to the syrup mixture, and stir. Pour it into the pie shell.
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Directions. Preheat oven to 425 degrees F. Mix flour, brown sugar and shortening into crumbs with fingers, fork or pastry blender. Reserve 1/2 cup of crumbs for the top of the pie. To remaining.
