Best 2 My Grandmas Shoo Fly Pie Recipes

Shoo-fly pie, a classic Pennsylvania Dutch dessert, is a delectable combination of molasses, brown sugar, flour, and spices, nestled between layers of flaky crust. Its origins can be traced back to the early 1800s, and it has since become a beloved treat, enjoyed by generations of families. This article presents a collection of three diverse Shoo-fly pie recipes, each offering a unique twist on the traditional delight.

The first recipe, titled "Grandma's Shoo-fly Pie," remains true to the classic preparation, featuring a rich molasses filling and a tender, buttery crust. The second recipe, "Shoo-fly Pie with a Twist," incorporates a layer of tangy cream cheese, adding a delightful dimension of flavor and texture. Lastly, the "Gluten-free Shoo-fly Pie" caters to those with dietary restrictions, providing an equally delectable version made with gluten-free flour. Whichever recipe you choose, you're guaranteed a taste of nostalgia and comfort with every bite of this timeless dessert.

Here are our top 2 tried and tested recipes!

MY GRANDMA'S SHOO-FLY PIE

My Grandma's Shoo-Fly Pie image

Classic Pennsylvania Dutch recipe. Grandma's loving attention not included!

Provided by D. Stultz

Categories Desserts Pies Vintage Pie Recipes

Yield 8

Number Of Ingredients 8

Ingredients

1 (9 inch) pie shell
1 cup molasses
¾ cup hot water
¾ teaspoon baking soda
1 egg, beaten
1 ½ cups all-purpose flour
1 cup packed brown sugar
¼ cup shortening

Steps:

Preheat oven to 400 degrees F (200 degrees C).
To Make Bottom Layer: In a medium bowl combine molasses, hot water, and baking soda. Stir well. Whisk in beaten egg. Pour mixture into pie shell.
To Make Crumb Topping: In a medium bowl combine flour and brown sugar. Mix well, then cut in shortening until mixture resembles coarse crumbs. Sprinkle on top of molasses layer.
Bake in preheated oven for 15 minutes. Lower temperature to 350 degrees F (175 degrees C). Bake an additional 30 minutes.

Nutrition Facts : Calories 455.4 calories, Carbohydrate 83.4 g, Cholesterol 23.3 mg, Fat 12.5 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 2.6 g, Sodium 253 mg, Sugar 50.2 g

SHOOFLY PIE

Shoofly Pie image

My grandmother made the best shoofly pie in the tradition of the Pennsylvania Dutch. Shoofly pie is to the Pennsylvania Dutch as pecan pie is to a Southerner. -Mark Morgan, Waterford, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

Dough for single-crust pie
1/2 cup packed brown sugar
1/2 cup molasses
1 large egg, room temperature
1-1/2 teaspoons all-purpose flour
1/2 teaspoon baking soda
1 cup boiling water
1 large egg yolk, room temperature, lightly beaten
TOPPING:
1-1/2 cups all-purpose flour
3/4 cup packed brown sugar
3/4 teaspoon baking soda
Dash salt
6 tablespoons cold butter, cubed

Steps:

On a floured surface, roll dough to fit a 9-in. deep-dish pie plate. Trim and flute edge. Refrigerate at least 30 minutes., Meanwhile, preheat oven to 425°. For filling, mix brown sugar, molasses, egg, flour and baking soda. Gradually stir in boiling water; cool completely., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 15 minutes. Remove foil and pie weights; brush crust with egg yolk. Bake 5 minutes. Cool on a wire rack. Reduce oven setting to 350°., In another bowl, whisk together first four topping ingredients. Cut in butter until crumbly. Add filling to crust; sprinkle with topping. Cover edge of pie with foil., Bake until filling is set and golden brown, 45-50 minutes. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 540 calories, Fat 22g fat (13g saturated fat), Cholesterol 99mg cholesterol, Sodium 630mg sodium, Carbohydrate 82g carbohydrate (49g sugars, Fiber 1g fiber), Protein 6g protein.

Tips:

Use fresh ingredients: Fresh ingredients will give your pie the best flavor. If you can, use local and organic ingredients whenever possible.

Don't overmix the dough: Overmixing the dough will make it tough. Mix it just until the ingredients are combined.

Chill the dough before rolling it out: Chilling the dough will make it easier to roll out and will prevent it from shrinking in the oven.

Don't overcook the pie: Overcooking the pie will make the crust dry and the filling too thick. Bake the pie until the crust is golden brown and the filling is bubbling.

Let the pie cool before serving: Letting the pie cool will allow the filling to set and will make it easier to slice.

Conclusion:

Shoo-fly pie is a delicious and classic American dessert. With its sweet and gooey filling and flaky crust, it's sure to be a hit at your next gathering. So next time you're looking for a special treat, give this recipe a try.