Best Dry Bottom Shoofly Pie Recipes

DRY-BOTTOM SHOOFLY PIE

Dry-Bottom Shoofly Pie image

There are two kinds of shoofly pie made in Amish country-wet-bottomed and dry-bottomed. Serve this as is or with a scoop of ice cream.

Provided by Mikekey *

Categories Pies

Time 1h5m

Number Of Ingredients 8

Ingredients

1 c all purpose flour
3/4 c brown sugar, firmly packed
1 Tbsp shortening
1 c dark molasses
1 egg, beaten
3/4 c hot water (not boiling)
1 tsp baking soda
1 9-inch piecrust, unbaked

Steps:

1. Preheat oven to 400F.
2. mix flour, brown sugar and shortening with a pastry knife until crumbly. Reserve 2/3 cup for topping. Spoon rest into the unbaked piecrust.
3. Mix baking soda in hot water. Add egg and molasses and stir well. Pour over crumbs in piecrust. Sprinkle reserved crumbs on top.
4. Bake at 400F. for 10 minutes. Reduce heat to 350F and bake another 30 minutes, or until knife inserted in center comes out clean. Let cool on wire rack before slicing.

SHOOFLY PIE

Shoofly Pie image

Shoofly pie is often thought of as the cake baked in a pie shell, or so wrote Jean Hewitt, The New York Times food writer who offered this recipe in the paper in 1965. This pie was served at a Pennsylvania Dutch luncheon hosted by the International Cuisine Group of the College Woman's Club of Westfield, N.J., in the spring of that year. One of the organizers dug up the recipe from her mother's "Housekeeper's Scrap Book, 1896." There were four versions of the pie in the book; this was the one marked: "We like this one better."

Provided by Sara Bonisteel

Categories pies and tarts, dessert

Time 45m

Yield 8 servings

Number Of Ingredients 10

Ingredients

1 1/2 cups flour
1/2 cup dark brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon salt
1/4 pound (1 stick) cold unsalted butter
3/4 cup molasses
3/4 cup boiling water
1/2 teaspoon baking soda
1 single crust pie pastry (see recipe), rolled flat and placed in a 9-inch pie plate

Steps:

Heat oven to 450 degrees.
Make the crumb topping: Mix flour, sugar, cinnamon, nutmeg and salt together in a bowl. Cut in the butter with a pastry cutter until the consistency resembles cornmeal.
Combine molasses, water and baking soda and pour into pastry shell. Spoon the crumb mixture evenly over the top. Bake 15 minutes, lower the heat to 350 degrees and bake 20 minutes longer, or until set and firm.

Nutrition Facts : @context http, Calories 440, UnsaturatedFat 7 grams, Carbohydrate 65 grams, Fat 19 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 10 grams, Sodium 249 milligrams, Sugar 32 grams, TransFat 0 grams