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!
When you love Amish recipes, give this scrumptious Amish Vanilla Pie a attempt too! It’s one among 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 rationalization 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. When you do this pie, you’ll suppose the title got here from the fly story. I like this pie! It makes an important dessert. Your loved ones and pals will adore it, too. It’s sometimes called a moist backside pie.
🍴KEY INGREDIENTS
- Brown Sugar
- Shortening
- All Goal 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 exhausting to make and it has a very 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 will probably 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.
Observe: Make sure and put a cookie sheet or one thing beneath the pie in your oven in case it runs over. This pie tends to try this a bit of. You’ll suppose the crumbs on high aren’t cooking or look raw however they’re positive. The highest will probably be type 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 beneath the broiler for a minute or so to brown the highest a bit of, that’s an non-compulsory step.
⭐TIP
Make sure and use a deep dish pie shell, it should run over should you don’t.
OTHER AMISH RECIPES
You probably have adopted our web site for any period of time, you understand we love Amish recipes and are sometimes making them. We have now 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 lined in a cool place and adore it chilly or heat. When 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. 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 utilize 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 will probably 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 beneath the broiler for a minute to brown the highest. That is completely non-compulsory.
Make sure and put a cookie sheet or one thing beneath the pie in your oven in case it runs over. This pie tends to try this a bit of. You’ll suppose the crumbs on high aren’t cooking or look raw however they’re positive. The highest will probably be type of like cake and the underside will probably be moist. That’s the reason they name this a wet-bottom pie.
Are you studying our journal?
Be part of 1000’s of others and begin a subscription immediately. Full of latest recipes, inspiring tales, nation residing, and rather more.
© The Southern Woman Cooks photographs and textual content – All rights reserved. No copying, posting on different websites, or different makes use of allowed with out written permission of the copyright holder.
Trending Merchandise
