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Shoo Fly Pie is a classic dessert that brings a taste of nostalgia with every bite. This sweet treat, featuring molasses and a crumbly topping, is perfect for any occasion. The combination of rich flavors and a buttery crust makes it irresistible. Let's dive into this simple yet delightful recipe that will surely become a favorite in your home.
Shoo Fly Pie Recipe
Ingredients:
- 1 cup molasses
- 1 cup hot water
- 1 tsp baking soda
- 1 large beaten egg
- 1 1/2 cups all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup cold, cut into small pieces butter
- 1 9-inch unbaked pie crust
Instructions:
- Preheat oven to 400°F (200°C).
- In a mixing bowl, combine molasses, hot water, and baking soda. Let cool, then add the beaten egg.
- In another bowl, mix flour and brown sugar. Cut in the cold butter until the mixture resembles coarse crumbs.
- Pour the molasses mixture into the unbaked pie crust. Sprinkle the crumb mixture evenly over the top.
- Bake for 15 minutes, then reduce the oven temperature to 350°F (175°C) and bake for an additional 30 minutes, or until the filling is set and the top is golden brown.
- Let the pie cool completely before serving.
What You Will Need
Read more: Flying Jacob Casserole Recipe
What you will need to make shoo fly pie
- Molasses: Provides rich, deep sweetness and a distinct flavor that defines the pie's unique taste.
- Hot water: Helps dissolve molasses and activates baking soda for a light, airy texture.
- Baking soda: Reacts with molasses to create bubbles, ensuring a fluffy filling.
- Beaten egg: Adds structure and richness, binding the filling together.
- All-purpose flour: Forms the base of the crumb topping, adding texture and body.
- Brown sugar: Enhances sweetness and adds a caramel-like depth to the crumb topping.
- Butter: Creates a tender, crumbly topping by adding richness and moisture.
- Unbaked pie crust: Serves as the foundation, holding the filling and crumb topping together.
Tools and Instruments Needed
What tools/instruments will be needed to make Shoo Fly Pie Recipe
- Mixing bowl: Essential for combining molasses, hot water, and baking soda, ensuring a smooth mixture before adding the egg.
- Whisk: Useful for beating the egg and integrating it into the molasses mixture without lumps.
- Pastry cutter: Helps cut cold butter into the flour and brown sugar, creating the crumb topping.
- Pie dish: Necessary for holding the unbaked pie crust and filling during baking.
- Oven: Crucial for baking the pie at the correct temperatures to achieve a set filling and golden-brown top.
Shoo Fly Pie Recipe
A classic Pennsylvania Dutch dessert with a rich molasses flavor.
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Ingredients:
Filling
- 1 cup molasses
- 1 cup hot water
- 1 tsp baking soda
- 1 large egg beaten
Crumb Topping
- 1 1/2 cups all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup butter cold, cut into small pieces
- 1 9-inch pie crust unbaked
Instructions:
- Preheat oven to 400°F (200°C).
- In a mixing bowl, combine molasses, hot water, and baking soda. Let cool, then add the beaten egg.
- In another bowl, mix flour and brown sugar. Cut in the cold butter until the mixture resembles coarse crumbs.
- Pour the molasses mixture into the unbaked pie crust. Sprinkle the crumb mixture evenly over the top.
- Bake for 15 minutes, then reduce the oven temperature to 350°F (175°C) and bake for an additional 30 minutes, or until the filling is set and the top is golden brown.
- Let the pie cool completely before serving.
Notes:
This pie is best enjoyed the day after it's made, allowing the flavors to meld together.
Read more: Strawberry Pie Recipe
Nutrition value:
Calories: 350kcalCarbohydrates: 60gProtein: 4gFat: 10gSaturated Fat: 6gCholesterol: 35mgSodium: 250mgPotassium: 200mgFiber: 1gSugar: 40gVitamin A: 300IUCalcium: 80mgIron: 2mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the pie as directed but don't bake.
- Cover the unbaked pie tightly with plastic wrap.
- Store in the fridge for up to 24 hours.
- When ready, bake as directed, adding a few extra minutes if needed.
Freezing Instructions
- Assemble the pie but don't bake.
- Wrap the pie tightly in plastic wrap, then aluminum foil.
- Freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Bake as directed, adding a few extra minutes if necessary.
Shoo Fly Pie, a classic from Pennsylvania Dutch cuisine, was originally made to keep flies away from the sweet molasses filling while cooling, hence the name.
Frequently Asked Questions
FAQ:
How do I store Shoo Fly Pie?
Store it at room temperature, covered, for up to 3 days. Refrigerate for longer storage.
Can I use a different type of molasses?
Yes, but blackstrap molasses gives the best flavor.
Can I make the crust from scratch?
Absolutely! A homemade pie crust works great.
Is it okay to use margarine instead of butter?
Butter is preferred for the best taste, but margarine can be used.
Can I freeze Shoo Fly Pie?
Yes, wrap it tightly in plastic wrap and foil, then freeze for up to 3 months.
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