Pennsylvania Dutch Shoo Fly Pie



1/2 c Molasses

1 Egg Yolk

1/2 t Baking Soda

3/4 c Boiling Water

3/4 c Flour

1/2 c Brown Sugar

2 T Butter

1/8 t Nutmeg

1/8 t Ground Ginger

1/8 t Ground Cloves

1/2 t Cinnamon

1/4 t Salt

1 Pastry for 9 inch pie



Dissolve soda in boiling water and add to egg and

molasses. Set aside. Stir dry ingredients together,

mixing well. Cut in shortening until mixture looks

like coarse crumbs. Pour molasses into pie shell.

Sprinkle crumbs evenly over top. Do not stir. Bake at

450 degrees for 15 minutes then reduce heat to 350

degrees and bake 20 minutes longer. Cool and serve.

Steen's Cane Syrup Shoofly Pie

Recipe courtesy Emeril Lagasse, 2001

1 prepared (10-inch) sweet pie crust, recipe follows
1 cup bleached all-purpose flour
3/4 cup light brown sugar
2 tablespoons unsalted butter
Pinch salt
1 teaspoon baking soda
3/4 cup hot water
1 large egg
1 cup Steen's cane syrup
1/2 teaspoon vanilla extract
1 quart vanilla ice cream, or 2 cups sweetened, freshly whipped
cream, as accompaniment

Combine the flour, brown sugar, butter and salt in a small bowl,
and mix with your fingertips until it resembles coarse crumbs.
Set aside.

Dissolve the baking soda in 1/4 cup of hot water in a mixing
bowl. Add the egg, cane syrup, vanilla extract, and remaining
1/2 cup hot water.
Whisk until smooth. Fold in half of the reserved crumb mixture,
and set aside.

Preheat the oven to 450 degrees F.
Pour the cane syrup filling into the pie shell, and sprinkle the
remaining crumb mixture evenly over the top. Bake for 10 minutes,
then reduce the heat to 375 degrees F and bake for 25 minutes
longer.

Remove the pie from the oven and let cool for at least 30
minutes. To serve, cut into thin slices and serve with vanilla
ice cream on top.

Sweet Pie Crust:
8 ounces flour (about 1 1/2 cups plus 2 tablespoons)
1/2 teaspoon salt
4 ounces (1 stick) cold butter, cut into 1/2-inch pieces
2 tablespoons solid vegetable shortening
3 tablespoons ice water

Into a large bowl sift the flour and salt. Add the butter pieces
and shortening and work them into the flour by hand until the
dough starts to come together and form small pea shapes.
Work the ice water into the dough 1 tablespoon at a time with
your fingers until it just comes together, being careful not
to over mix. Form the crust into a disk shape, wrap tightly in
plastic wrap, and place in the refrigerator to rest for at least
30 minutes before rolling out.

Yield: 8 to 10 servings
Prep Time: 25 minutes
Cook Time: 35 minutes
Difficulty: Medium

Shoo Fly Pie 

Shoo Fly Pie is a favorite dessert in the Amish community, and there are many different variations. Some are more like coffee cake than a pie. The name comes from the days when pies were cooled on the windowsill, and the sweet filling would attract pesky flies, which the cook "shooed" away.

Here's a simple and no-fail version that can be created with staples from the pantry.

Ingredients

• 1 deep dish pie shell

Crumbs: (Reserve 1/2 cup for topping):

• 2/3 cup brown sugar
• 1 Tbsp. Crisco or other solid shortening
• 1 cup flour

Filling:

• 1 cup molasses
• 3/4 cup boiling water
• 1 egg beaten
• 1 tsp baking soda

Preheat oven to 375 degrees F. Prick sides and bottom of pie shell with fork (this keeps shell from bubbling). Combine soda with boiling water, then add egg and syrup.

Add crumb mixture; dont worry about lumps. Pour into unbaked pie crust and cover with reserved crumbs.

Bake at 375 degrees F for 10 minutes, then reduce heat to 350 degrees F and bake for an additional 35-45 minutes or until firm. Let cool before slicing.

Shoo Fly Pie



1 cup boiling water

1/2 cup dark molasses

1/2 cup light corn syrup

1 large egg, lightly beaten

1 1/2 teaspoons baking soda

1 1/2 cups flour

1/4 cup butter

3 tablespoons sugar

3 tablespoons brown sugar

1/4 teaspoon cinnamon

1/8 teaspoon cloves

1 unbaked 9-inch pie shell in a well-greased pie plate



Thoroughly combine boiling water, molasses, corn

syrup, egg and baking soda. Let stand about 15

minutes.



Preheat oven to 350 degrees. In a medium bowl, combine

next 6 ingredients and stir with fork until crumbly.

Stir half the crumbs into molasses mixture. Spoon into

pie shell. Cover with remaining crumbs. Bake 45 to 50

minutes. Serve warm or let cool to room temperature.