This Shoofly Pie recipe is an Amish/Dutch recipe that you’ll love. It’s a really distinctive pie made with sorghum molasses and it’s scrumptious!
Should you love Amish recipes, give this scrumptious Amish Vanilla Pie a attempt too! It’s one in every of our favorites!
❤️WHY DO YOU CALL IT SHOOFLY PIE?
No different dessert is extra carefully recognized with the Amish than Shoofly Pie. Within the early days it was at all times made with sorghum molasses and brown sugar. One rationalization I discovered was the Pennsylvania Dutch made this pie for breakfast in the course of the winter after they ran out of fruit. Some say it received its title from the flies that hovered across the pie. Others say the title got here from a model of molasses known as Shoofly Molasses. Should you do that pie, you’ll assume the title got here from the fly story. I really like this pie! It makes an amazing dessert. Your loved ones and mates will adore it, too. It’s also known as a moist backside pie.
🍴KEY INGREDIENTS
- Brown Sugar
- Shortening
- All Objective Flour
- Molasses (we use sorghum molasses)
- Boiling Water
- Egg
- Baking Soda
- 9 inch deep dish pie shell
SWAPS
You should use a retailer purchased pie crust that you just roll out your self or make one from scratch. We made our personal for this pie.
🍽️HOW TO MAKE
This pie isn’t onerous to make and it has a extremely distinctive taste! We adore it topped with ice cream.
Step 1
Make your crumb combination and reserve 1/2 cup crumbs for topping on pie. Boil water and add baking soda. Stir in molasses, then add overwhelmed egg.
Step 2
Fold in crumb combination (not the reserved crumbs). Batter can be lumpy. Pour into an unbaked pie shell and sprinkle the 1/2 cup reserved crumbs on high.
Step 3
Bake in a preheated 375 diploma oven for 10 minutes. Cut back warmth to 350 levels and proceed baking for 35 to 40 minutes till agency.
Word: Make certain and put a cookie sheet or one thing below the pie in your oven in case it runs over. This pie tends to try this a little bit. You’ll assume the crumbs on high usually are not cooking or look raw however they’re high quality. The highest can be type of like cake and the underside can be moist. That’s the reason they name this a wet-bottom pie. As soon as it was cooked, I put the pie below the broiler for a minute or so to brown the highest a little bit, that’s an optionally available step.
⭐TIP
Make certain and use a deep dish pie shell, it is going to run over when you don’t.
OTHER AMISH RECIPES
If in case you have adopted our website for any period of time, we love Amish recipes and are sometimes making them. We’ve got a historical past with the Amish neighborhood close to us, we go to it typically for butter, flour, and so on and have for a lot of a few years.
STORING AND REHEATING
We retailer this coated in a cool place and adore it chilly or heat. Should you do serve it heat it’s nice topped with ice cream.
SERVING SIZE
This recipe makes one pie, so 6-8 slices relying on the way you slice it.
Shoofly Pie
This Amish Shoofly Pie is exclusive and scrumptious. Sometimes called a moist backside fly, it is so good with ice cream. Made with molasses and topped with a crumb topping!
Combine for crumbs:
- 2/3 cup brown sugar
- 1 tablespoon strong shortening
- 1 cup all-purpose flour
Filling for Pie:
- 1 cup thick molasses I used sorghum, you need to use common molasses
- 3/4 cup boiling water
- 1 egg overwhelmed
- 1 teaspoon baking soda
- One 9 inch deep dish pie crust
-
Make your crumb combination and reserve 1/2 cup crumbs for topping on pie. Boil water and add baking soda. Stir in molasses, then add overwhelmed egg. Fold in crumb combination (not the reserved crumbs). Batter can be lumpy. Pour into an unbaked pie shell and sprinkle the 1/2 cup reserved crumbs on high.
-
Bake in a preheated 375 diploma oven for 10 minutes. Cut back warmth to 350 levels and proceed baking for 35 to 40 minutes till agency.
-
After it was finished cooking, we put it below the broiler for a minute to brown the highest. That is completely optionally available.
Make certain and put a cookie sheet or one thing below the pie in your oven in case it runs over. This pie tends to try this a little bit. You’ll assume the crumbs on high usually are not cooking or look raw however they’re high quality. The highest can be type of like cake and the underside can be moist. That’s the reason they name this a wet-bottom pie.
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