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!
For those who love Amish recipes, give this scrumptious Amish Vanilla Pie a strive too! It’s one among 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 all the time made with sorghum molasses and brown sugar. One rationalization I discovered was the Pennsylvania Dutch made this pie for breakfast throughout the winter once 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 referred to as Shoofly Molasses. For those who do that pie, you’ll assume the title got here from the fly story. I really like this pie! It makes an incredible dessert. Your loved ones and associates will adore it, too. It’s sometimes called a moist backside pie.
🍴KEY INGREDIENTS
- Brown Sugar
- Shortening
- All Function 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 simply roll out your self or make one from scratch. We made our personal for this pie.
🍽️HOW TO MAKE
This pie isn’t exhausting 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 shall 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. Scale back warmth to 350 levels and proceed baking for 35 to 40 minutes till agency.
Observe: Make sure 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 somewhat. You’ll assume the crumbs on high will not be cooking or look raw however they’re superb. The highest shall be sort of like cake and the underside shall 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 somewhat, that’s an non-compulsory step.
⭐TIP
Make sure and use a deep dish pie shell, it should run over when you don’t.
OTHER AMISH RECIPES
In case you have adopted our web site for any period of time, you understand 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 usually for butter, flour, and so forth and have for a lot of a few years.
STORING AND REHEATING
We retailer this lined in a cool place and adore it chilly or heat. For those who 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 stable shortening
- 1 cup all-purpose flour
Filling for Pie:
- 1 cup thick molasses I used sorghum, you should 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 shall 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. Scale back warmth to 350 levels and proceed baking for 35 to 40 minutes till agency.
-
After it was performed cooking, we put it underneath the broiler for a minute to brown the highest. That is completely non-compulsory.
Make sure 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 somewhat. You’ll assume the crumbs on high will not be cooking or look raw however they’re superb. The highest shall be sort of like cake and the underside shall be moist. That’s the reason they name this a wet-bottom pie.
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