Shoofly pie II

Pennsylvania Dutch Wet Bottom Shoo Fly Pie II

The Amish and Mennonites were and still are very frugal people; Shoo Fly Pie was created out of everyday food staples that were readily available. It is often eaten for breakfast along with a cup of coffee.  I feel it is a food group all its own!

Shoo Fly Pie is made in two versions – dry bottom which is much more coffee cake-like, and wet-bottom, like this one that features a nice thick, luscious, sweet, molasses laden bottom layer topped with a layer of crunchy crumbs.

This recipe makes two 9 inch deep dish pies. I have another version, Pennsylvania Dutch Wet-Bottom Shoo Fly Pie I, that differs slightly and makes one 9-inch pie. The wet bottom layer in that version is not as thick as this recipe’s.

The choice of which molasses to use is yours. If you like a very strong flavor of molasses, use the unsulphured baking molasses.  If you like the definite molasses flavor but want to tone it down a bit, mix half and half with “table syrup” (like King’s syrup or Turkey Table Syrup) as this recipe calls for.  If you like your pie very sweet and mild, use all table syrup. It is YOUR pie, so make it to YOUR taste!

Addition of cinnamon and nutmeg to the crumbs is completely optional; I usually add them, but once in awhile I don’t – it depends on how the mood strikes me that day.  Again, make it to your taste! But, please… whatever you do — do make it!!

NOTE: The unbaked pies are very jiggly and runny, so placing them on a baking sheet makes putting them in the oven much easier and makes clean up easier if there is any spill-over.


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Pennsylvania Dutch Wet Bottom Shoo Fly Pie II (2 pie recipe)

Recipe by A Coalcracker in the KitchenCourse: Pa. Dutch, Coal RegionCuisine: DessertsDifficulty: Intermediate
Servings

16

servings
Cooking time

40

minutes

This “wet-bottom” Shoo Fly Pie recipe features a thick, luscious, sweet, molasses laden bottom layer topped with a layer of crunchy crumbs.

Ingredients

  • 2 unbaked 9-inch deep dish crusts

  • Liquid Layer
  • 1/2 cup brown sugar

  • 1 teaspoon baking soda

  • 2 Tablespoons all-purpose flour

  • 1 cup unsulphured molasses OR half molasses and table syrup OR all table syrup

  • 2 cups hot water

  • 1 egg, beaten

  • 1 teaspoon vanilla

  • Crumbs
  • 2 cups all-purpose flour

  • 1 cup brown sugar

  • 1 teaspoon baking powder

  • 1/2 cup margarine OR butter OR butter-flavored shortening OR lard

  • OPTIONAL: 1 teaspoon ground cinnamon

  • OPTIONAL: 1/2 teaspoon ground nutmeg

Directions

  • Crumbs
  • In bowl, mix flour, brown sugar, baking powder, and margarine (or shortening), cinnamon and nutmeg (if using) together to make crumbs, using fingers or a pastry blender. Set aside.
  • Liquid Layer
  • In a bowl, mix liquid ingredients together very well and pour half into each un-baked crust.
  • Sprinkle crumbs evenly over each pie, getting to edges of crust.
  • Bake at 375F for about 40 minutes.
  • Serve warm or at room temperature.

Notes

  • This recipe makes 2 – 9 inch pies.
  • The choice of which molasses to use is yours. If you like a very strong flavor of molasses, use only unsulphured baking molasses.  If you like the definite molasses flavor but want to tone it down a bit, mix half and half with “table syrup” (like King’s syrup or Turkey Table Syrup).  If you like your pie very sweet and mild, use all table syrup.
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