[ad_1]
This Shoofly Pie recipe is an Amish/Dutch recipe that you will love. It’s a very unique pie made with sorghum molasses and it’s delicious!
If you love Amish recipes, give this delicious Amish Vanilla Pie a try too! It’s one of our favorites!
❤️WHY DO YOU CALL IT SHOOFLY PIE?
No other dessert is more closely identified with the Amish than Shoofly Pie. In the early days it was always made with sorghum molasses and brown sugar. One explanation I found was the Pennsylvania Dutch made this pie for breakfast during the winter when they ran out of fruit. Some say it got its name from the flies that hovered around the pie. Others say the name came from a brand of molasses called Shoofly Molasses. If you try this pie, you will think the name came from the fly story. I love this pie! It makes a great dessert. Your family and friends will love it, too. It’s often referred to as a wet bottom pie.
🍴KEY INGREDIENTS
- Brown Sugar
- Shortening
- All Purpose Flour
- Molasses (we use sorghum molasses)
- Boiling Water
- Egg
- Baking Soda
- 9 inch deep dish pie shell
SWAPS
You can use a store bought pie crust that you roll out yourself or make one from scratch. We made our own for this pie.
🍽️HOW TO MAKE
This pie isn’t hard to make and it has a really unique flavor! We love it topped with ice cream.
Step 1
Make your crumb mixture and reserve 1/2 cup crumbs for topping on pie. Boil water and add baking soda. Stir in molasses, then add beaten egg.
Step 2
Fold in crumb mixture (not the reserved crumbs). Batter will be lumpy. Pour into an unbaked pie shell and sprinkle the 1/2 cup reserved crumbs on top.
Step 3
Bake in a preheated 375 degree oven for 10 minutes. Reduce heat to 350 degrees and continue baking for 35 to 40 minutes until firm.
Note: Be sure and put a cookie sheet or something under the pie in your oven in case it runs over. This pie tends to do that a little. You will think the crumbs on top are not cooking or look uncooked but they are fine. The top will be kind of like cake and the bottom will be wet. That is why they call this a wet-bottom pie. Once it was cooked, I put the pie under the broiler for a minute or so to brown the top a little, that is an optional step.
⭐TIP
Be sure and use a deep dish pie shell, it will run over if you don’t.
OTHER AMISH RECIPES
If you have followed our site for any amount of time, you know we love Amish recipes and are often making them. We have a history with the Amish community near us, we visit it often for butter, flour, etc and have for many many years.
STORING AND REHEATING
We store this covered in a cool place and love it cold or warm. If you do serve it warm it’s great topped with ice cream.
SERVING SIZE
This recipe makes one pie, so 6-8 slices depending on how you slice it.
Shoofly Pie
This Amish Shoofly Pie is unique and delicious. Often referred to as a wet bottom fly, it’s so good with ice cream. Made with molasses and topped with a crumb topping!
Mix for crumbs:
- 2/3 cup brown sugar
- 1 tablespoon solid shortening
- 1 cup all-purpose flour
Filling for Pie:
- 1 cup thick molasses I used sorghum, you can use regular molasses
- 3/4 cup boiling water
- 1 egg beaten
- 1 teaspoon baking soda
- One 9 inch deep dish pie crust
-
Make your crumb mixture and reserve 1/2 cup crumbs for topping on pie. Boil water and add baking soda. Stir in molasses, then add beaten egg. Fold in crumb mixture (not the reserved crumbs). Batter will be lumpy. Pour into an unbaked pie shell and sprinkle the 1/2 cup reserved crumbs on top.
-
Bake in a preheated 375 degree oven for 10 minutes. Reduce heat to 350 degrees and continue baking for 35 to 40 minutes until firm.
-
After it was done cooking, we put it under the broiler for a minute to brown the top. This is totally optional.
Be sure and put a cookie sheet or something under the pie in your oven in case it runs over. This pie tends to do that a little. You will think the crumbs on top are not cooking or look uncooked but they are fine. The top will be kind of like cake and the bottom will be wet. That is why they call this a wet-bottom pie.
Are you reading our magazine?
Join 1000’s of others and start a subscription today. Full of new recipes, inspiring stories, country living, and much more.
© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
[ad_2]
Judy Yeager
Source link
