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!
If you happen to 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 rationalization I discovered was the Pennsylvania Dutch made this pie for breakfast throughout the winter once they ran out of fruit. Some say it obtained its title from the flies that hovered across the pie. Others say the title got here from a model of molasses known as Shoofly Molasses. If you happen to do that pie, you’ll suppose the title got here from the fly story. I really like this pie! It makes an excellent dessert. Your loved ones and pals will adore it, too. It’s also known as a moist backside pie.
🍴KEY INGREDIENTS
- Brown Sugar
- Shortening
- All Function 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 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 very 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 might 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 try this just a little. You’ll suppose the crumbs on prime should not cooking or look raw however they’re fantastic. The highest might be sort of like cake and the underside might 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 just a little, that’s an elective step.
⭐TIP
Make sure and use a deep dish pie shell, it should run over in the event you don’t.
OTHER AMISH RECIPES
If in case you have adopted our website for any period of time, you understand we love Amish recipes and are sometimes making them. We now have a historical past with the Amish group close to us, we go to it typically 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. If you happen to 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 might 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 executed cooking, we put it below the broiler for a minute to brown the highest. That is completely elective.
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 try this just a little. You’ll suppose the crumbs on prime should not cooking or look raw however they’re fantastic. The highest might be sort of like cake and the underside might be moist. That’s the reason they name this a wet-bottom pie.
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