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!
In the event 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 in the course of 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 referred to as Shoofly Molasses. In the event you do that 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 like 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 need to 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 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 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. Cut back warmth to 350 levels and proceed baking for 35 to 40 minutes till agency.
Word: Ensure 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 a bit of. You’ll suppose the crumbs on high are usually not cooking or look raw however they’re high-quality. The highest shall be form 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 a bit of, that’s an non-compulsory step.
⭐TIP
Ensure and use a deep dish pie shell, it’s going to run over for those who don’t.
OTHER AMISH RECIPES
In case you 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. In the event 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 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. Cut back warmth to 350 levels and proceed baking for 35 to 40 minutes till agency.
-
After it was carried out cooking, we put it underneath the broiler for a minute to brown the highest. That is completely non-compulsory.
Ensure 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 a bit of. You’ll suppose the crumbs on high are usually not cooking or look raw however they’re high-quality. The highest shall be form of like cake and the underside shall be moist. That’s the reason they name this a wet-bottom pie.
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