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BROWSE MOREshoo fly pie
pie
pennsylvania
scrapple
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Shoofly Pie
5 stars based on 1 review
Ready in: 30-60 minutes ?
Difficulty: 3/5
Serves/Makes: 6
photo by: Fred Bean
Click image to view
INGREDIENTS:
1 cup flour
1/2 cup light brown sugar, packed
1/4 cup shortening, chilled and diced
1 teaspoon baking soda
1 cup boiling water
2/3 cup light corn syrup
1/3 cup dark molasses
1 pie crust (9" size), unbaked
DIRECTIONS:
Preheat oven to 375º.
In a bowl, combine flour, brown sugar and shortening. With fingertips or pastry blender, rub or combine these ingredients together until the shortening resembles small beans. Set aside.
In another bowl, dissolve the baking soda in the boiling water. Add the corn syrup and molasses. Stir to blend. Pour filling into the shell and sprinkle the crumb mixture over the top.
Bake in the middle of the oven for 10 minutes. Reduce the heat to 350º and bake for 25 minutes more. The filling should be set, but still quiver when the pan is tapped. Do not overbake.
NUTRITION:
This Shoofly Pie recipe from CDKitchen serves/makes 6
Recipe ID: 43528
REVIEWS:
lifterguy 2008-03-22
This recipe comes the closest of any I have found so far to the shoofly pies I remember eating as a kid. I grew up in Pennsylvania Dutch country, so my mom and relatives made shoofy pie, and it was common at church socials. Shoofly pie falls into two main categories - cake style and wet bottom. Most of the other recipies here produce a cake style pie - crumbs are mixed with the wet filling. This is a wet bottom pie, with a sweet syrup bottom and crumbs on top. Some recipies call for all molasses. This one creates a milder tasting filing by mixing molasses with corn syrup. Some people may perfer the stronger taste of more molasses. But... read more
