I was introduced to "Shoo-fly pie" in summer of 1964 - in the Pennsylvania-Dutch area -and loved it! Even made it several times - and was lucky to get some sold by a small-town volunteer fire department in Pennsylvania a couple years ago. Then, bringing them home to Atlanta was the challenge! Luckily the TSA guys at ABE airport - recognized the boxes- and knew the small town which made these pies once a month and sold them to support the fire department - opened the two boxes- sniffed and shook the pies - said "yep - those are the real shoo-fly pies" - tied up the boxes, and sent me on my way! Atlanta friends were introduced to Shoo-Fly Pie that night!
But, in the recipe today - was a Step left out? WHEN to put the mixture into the crust?? All I can see is "remove the pie weights and return to oven" ???
A newsletter has been sent out with the missing instructions. And the original newsletter has been corrected. Please let me know if you have any questions.
Thank you! That is a great story and thank you for sharing it with us. Oh, my gosh - somehow the directions for this great pie were cut off from the copy. I apologize and thank you for catching this error. It has been corrected and will be published tomorrow morning. Please let us know if you make this pie and how you like it. I’d love to see a picture. Full credit will be given, of course! Happy Easter weekend and always let me know if anything slips up. Thank you again.
Primarily made in the Pennsylvania Dutch communities in the east, early versions of Shoofly Pie can be traced back to cookbooks published at the turn of the 20th century. This pie was so popular that it made its way into community and church cookbooks throughout the country.
Thank you for your patience. Here are the completed instructions from the newsletter sent early today.
Shoo-Fly Pie
Ingredients
1 Single-crust pie pastry dough
1 1/2 cups (6 3/8 oz.) all-purpose flour
1/2 cup brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. kosher salt
1/2 cup (4 oz.) cold unsalted butter, cubed
1 cup molasses
3/4 cup boiling water
1 tsp. baking soda
1 egg, lightly beaten
Whipped cream for garnish, optional
Bake pie crust:
Preheat oven to 425°F. Line the pie crust with parchment paper and fill with pie weights or dried beans.
Bake in the preheated oven on the lower rack until the edges are golden, about 15 minutes. Remove parchment and pie weights; continue baking until lightly golden, about 5 more minutes. Cool on a wire rack to room temperature, about 30 minutes.
Make pie filling:
Decrease oven temperature to 350°F. Stir together flour, brown sugar, cinnamon, and salt in a medium bowl until evenly distributed. Add butter:
Add butter and, using your hands or a pastry cutter, incorporate butter into dry ingredients until no pieces of butter remain and the mixture resembles cornmeal. Set aside.
Make molasses mixture:
In a separate bowl, whisk together molasses, boiling water, and baking soda until molasses is fully dissolved. Once cooled slightly, add beaten egg and whisk to incorporate.
Add pie filling:
Sprinkle 1/3 cup of the flour mixture over the prepared pie crust. Using a ladle or a measuring cup with a handle, gently scoop or pour the molasses mixture into the pie shell.
Finish pie topping:
Sprinkle the reserved flour mixture evenly across the entire surface of the pie.
Bake pie:
Bake in a preheated oven until the center of the pie is set, about 40 minutes. Cool completely on a wire rack, about 2 hours. Serve at room temperature with whipped cream, if desired. Enjoy this delicious treat!
I was introduced to "Shoo-fly pie" in summer of 1964 - in the Pennsylvania-Dutch area -and loved it! Even made it several times - and was lucky to get some sold by a small-town volunteer fire department in Pennsylvania a couple years ago. Then, bringing them home to Atlanta was the challenge! Luckily the TSA guys at ABE airport - recognized the boxes- and knew the small town which made these pies once a month and sold them to support the fire department - opened the two boxes- sniffed and shook the pies - said "yep - those are the real shoo-fly pies" - tied up the boxes, and sent me on my way! Atlanta friends were introduced to Shoo-Fly Pie that night!
But, in the recipe today - was a Step left out? WHEN to put the mixture into the crust?? All I can see is "remove the pie weights and return to oven" ???
But WHEN Do you put the ingredients into the pie crust???
A newsletter has been sent out with the missing instructions. And the original newsletter has been corrected. Please let me know if you have any questions.
Thank you for asking.
Thank you! That is a great story and thank you for sharing it with us. Oh, my gosh - somehow the directions for this great pie were cut off from the copy. I apologize and thank you for catching this error. It has been corrected and will be published tomorrow morning. Please let us know if you make this pie and how you like it. I’d love to see a picture. Full credit will be given, of course! Happy Easter weekend and always let me know if anything slips up. Thank you again.
Shoo-Fly Pie:
Primarily made in the Pennsylvania Dutch communities in the east, early versions of Shoofly Pie can be traced back to cookbooks published at the turn of the 20th century. This pie was so popular that it made its way into community and church cookbooks throughout the country.
Thank you for your patience. Here are the completed instructions from the newsletter sent early today.
Shoo-Fly Pie
Ingredients
1 Single-crust pie pastry dough
1 1/2 cups (6 3/8 oz.) all-purpose flour
1/2 cup brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. kosher salt
1/2 cup (4 oz.) cold unsalted butter, cubed
1 cup molasses
3/4 cup boiling water
1 tsp. baking soda
1 egg, lightly beaten
Whipped cream for garnish, optional
Bake pie crust:
Preheat oven to 425°F. Line the pie crust with parchment paper and fill with pie weights or dried beans.
Bake in the preheated oven on the lower rack until the edges are golden, about 15 minutes. Remove parchment and pie weights; continue baking until lightly golden, about 5 more minutes. Cool on a wire rack to room temperature, about 30 minutes.
Make pie filling:
Decrease oven temperature to 350°F. Stir together flour, brown sugar, cinnamon, and salt in a medium bowl until evenly distributed. Add butter:
Add butter and, using your hands or a pastry cutter, incorporate butter into dry ingredients until no pieces of butter remain and the mixture resembles cornmeal. Set aside.
Make molasses mixture:
In a separate bowl, whisk together molasses, boiling water, and baking soda until molasses is fully dissolved. Once cooled slightly, add beaten egg and whisk to incorporate.
Add pie filling:
Sprinkle 1/3 cup of the flour mixture over the prepared pie crust. Using a ladle or a measuring cup with a handle, gently scoop or pour the molasses mixture into the pie shell.
Finish pie topping:
Sprinkle the reserved flour mixture evenly across the entire surface of the pie.
Bake pie:
Bake in a preheated oven until the center of the pie is set, about 40 minutes. Cool completely on a wire rack, about 2 hours. Serve at room temperature with whipped cream, if desired. Enjoy this delicious treat!