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 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 rationalization I discovered was the Pennsylvania Dutch made this pie for breakfast in the course of the winter once they ran out of fruit. Some say it obtained its identify from the flies that hovered across the pie. Others say the identify got here from a model of molasses referred to as Shoofly Molasses. When you do that pie, you’ll suppose the identify got here from the fly story. I really like this pie! It makes an awesome 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 laborious 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 will likely 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. Scale back warmth to 350 levels and proceed baking for 35 to 40 minutes till agency.
Be aware: 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 just a little. You’ll suppose the crumbs on prime aren’t cooking or look raw however they’re positive. The highest will likely be sort of like cake and the underside will likely 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 just a little, that’s an non-compulsory step.
⭐TIP
Make sure and use a deep dish pie shell, it would run over if you happen to don’t.
OTHER AMISH RECIPES
When you have adopted our web site for any period of time, you understand 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. 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. 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 need to 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 will likely 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. Scale back warmth to 350 levels and proceed baking for 35 to 40 minutes till agency.
-
After it was accomplished 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 just a little. You’ll suppose the crumbs on prime aren’t cooking or look raw however they’re positive. The highest will likely be sort of like cake and the underside will likely be moist. That’s the reason they name this a wet-bottom pie.
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