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 strive too! It’s certainly one of 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 clarification I discovered was the Pennsylvania Dutch made this pie for breakfast throughout the winter after they ran out of fruit. Some say it acquired its identify from the flies that hovered across the pie. Others say the identify got here from a model of molasses known as Shoofly Molasses. When you do that pie, you’ll suppose the identify got here from the fly story. I like this pie! It makes an ideal dessert. Your loved ones and mates will adore it, too. It’s also known as 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 arduous 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 crushed 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 prime.
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.
Notice: Make sure and put a cookie sheet or one thing below the pie in your oven in case it runs over. This pie tends to do this somewhat. You’ll suppose the crumbs on prime will not be cooking or look raw however they’re wonderful. 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 below 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’ll run over for those who don’t.
OTHER AMISH RECIPES
If in case you have adopted our web site for any period of time, we love Amish recipes and are sometimes making them. We now have a historical past with the Amish neighborhood 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 strong shortening
- 1 cup all-purpose flour
Filling for Pie:
- 1 cup thick molasses I used sorghum, you need to use 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 shall 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. 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 below the broiler for a minute to brown the highest. That is completely non-compulsory.
Make sure and put a cookie sheet or one thing below the pie in your oven in case it runs over. This pie tends to do this somewhat. You’ll suppose the crumbs on prime will not be cooking or look raw however they’re wonderful. 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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