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!
If you happen to love Amish recipes, give this scrumptious Amish Vanilla Pie a strive too! It’s one in all our favorites!
❤️WHY DO YOU CALL IT SHOOFLY PIE?
No different dessert is extra intently recognized with the Amish than Shoofly Pie. Within the early days it was at all times made with sorghum molasses and brown sugar. One clarification I discovered was the Pennsylvania Dutch made this pie for breakfast through the winter after they ran out of fruit. Some say it acquired 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. If you happen to do that pie, you’ll assume the title got here from the fly story. I really like this pie! It makes an important dessert. Your loved ones and pals will like 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 utilize 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 arduous to make and it has a very distinctive taste! We like 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 crushed egg.
Step 2
Fold in crumb combination (not the reserved crumbs). Batter will probably be lumpy. Pour into an unbaked pie shell and sprinkle the 1/2 cup reserved crumbs on prime.
Step 3
Bake in a preheated 375 diploma oven for 10 minutes. Scale back warmth to 350 levels and proceed baking for 35 to 40 minutes till agency.
Be aware: Be certain and put a cookie sheet or one thing underneath the pie in your oven in case it runs over. This pie tends to do this just a little. You’ll assume the crumbs on prime are usually not cooking or look raw however they’re nice. The highest will probably be sort of like cake and the underside will probably be moist. That’s the reason they name this a wet-bottom pie. As soon as it was cooked, I put the pie underneath the broiler for a minute or so to brown the highest just a little, that’s an elective step.
⭐TIP
Be certain and use a deep dish pie shell, it’ll run over for those who don’t.
OTHER AMISH RECIPES
You probably have adopted our website for any period of time, we love Amish recipes and are sometimes making them. We’ve a historical past with the Amish group close to us, we go to it usually for butter, flour, and many others and have for a lot of a few years.
STORING AND REHEATING
We retailer this coated in a cool place and like it chilly or heat. If you happen to 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. Also known as 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 should utilize common molasses
- 3/4 cup boiling water
- 1 egg crushed
- 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 crushed egg. Fold in crumb combination (not the reserved crumbs). Batter will probably be lumpy. Pour into an unbaked pie shell and sprinkle the 1/2 cup reserved crumbs on prime.
-
Bake in a preheated 375 diploma oven for 10 minutes. Scale back warmth to 350 levels and proceed baking for 35 to 40 minutes till agency.
-
After it was completed cooking, we put it underneath the broiler for a minute to brown the highest. That is completely elective.
Be certain and put a cookie sheet or one thing underneath the pie in your oven in case it runs over. This pie tends to do this just a little. You’ll assume the crumbs on prime are usually not cooking or look raw however they’re nice. The highest will probably be sort of like cake and the underside will probably be moist. That’s the reason they name this a wet-bottom pie.
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