Reviews (1) Add Rating & Review 51 Ratings 5 star values: 6 4 star values: 10 3 star values: 21 2 star values: 9 1 star values: 5 Martha Stewart Member Rating: Unrated 12/25/2010 This recipe intrigued me. I remember having shoofly pie at an Amish restaurant in southern Missouri and wanted to replicate the pie at home. I tried this recipe and though it came out as it should... not sure if I would make it again. The pie separates in the oven into two distinct layers... a spongy cake-like top layer and a bottom gooey molasses bottom layer about 1/4 inch thick. The flavor seemed better the next day after cooling in the fridge. Has anyone else tried this pie?
Back to Shoofly Pie All Reviews for Shoofly Pie - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Shoofly Pie Credit: Roland Bello Recipe Summary prep: 15 mins total: 2 hrs Servings: 8
Ingredients For the Crust 1 1/4 cups all-purpose flour, plus more for rolling 1/2 teaspoon coarse salt 1 teaspoon granulated sugar 1/2 cup (1 stick) cold unsalted butter, cut into small pieces 3 to 5 tablespoons ice water For the Topping and Filling 1 1/4 cups all-purpose flour 3 tablespoons cold butter, cut into small pieces 3/4 cup light-brown sugar 1 teaspoon baking soda 2/3 cup boiling water 3/4 cup unsulfured molasses 1 large egg, lightly beaten
Gallery Shoofly Pie Credit: Roland Bello
Recipe Summary prep: 15 mins total: 2 hrs Servings: 8
Gallery
Shoofly Pie Credit: Roland Bello
Shoofly Pie
Credit: Roland Bello
Shoofly Pie
Recipe Summary prep: 15 mins total: 2 hrs Servings: 8
Recipe Summary
prep: 15 mins total: 2 hrs
Servings: 8
prep: 15 mins
total: 2 hrs
prep:
15 mins
total:
2 hrs
Servings: 8
8
Ingredients
Ingredients
1 1/4 cups all-purpose flour, plus more for rolling 1/2 teaspoon coarse salt 1 teaspoon granulated sugar 1/2 cup (1 stick) cold unsalted butter, cut into small pieces 3 to 5 tablespoons ice water
1 1/4 cups all-purpose flour 3 tablespoons cold butter, cut into small pieces 3/4 cup light-brown sugar 1 teaspoon baking soda 2/3 cup boiling water 3/4 cup unsulfured molasses 1 large egg, lightly beaten
Directions
Make crust: In a food processor, pulse flour, salt, and sugar until combined. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons water, 1 tablespoon at a time). Do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to overnight).
Preheat oven to 375 degrees. On a floured work surface, roll out dough to a 12-inch round with a floured rolling pin. Place in a 9-inch pie plate, trim excess, and crimp edges. Make topping and filling: In clean bowl of processor, pulse flour, butter, and brown sugar until combined. In a bowl, combine baking soda with boiling water and whisk to dissolve. Whisk in molasses, then egg until combined.
Fill crust with molasses mixture, then sprinkle crumb mixture evenly over top (some will sink into filling). Place pie on a rimmed baking sheet and bake until set in middle, 45 to 55 minutes. Let cool 1 hour. Serve warm or at room temperature.
Reviews (1)
Add Rating & Review 51 Ratings 5 star values: 6 4 star values: 10 3 star values: 21 2 star values: 9 1 star values: 5
Martha Stewart Member Rating: Unrated 12/25/2010 This recipe intrigued me. I remember having shoofly pie at an Amish restaurant in southern Missouri and wanted to replicate the pie at home. I tried this recipe and though it came out as it should... not sure if I would make it again. The pie separates in the oven into two distinct layers... a spongy cake-like top layer and a bottom gooey molasses bottom layer about 1/4 inch thick. The flavor seemed better the next day after cooling in the fridge. Has anyone else tried this pie?
Reviews (1)
Add Rating & Review 51 Ratings 5 star values: 6 4 star values: 10 3 star values: 21 2 star values: 9 1 star values: 5
Add Rating & Review
51 Ratings 5 star values: 6 4 star values: 10 3 star values: 21 2 star values: 9 1 star values: 5
51 Ratings 5 star values: 6 4 star values: 10 3 star values: 21 2 star values: 9 1 star values: 5
51 Ratings 5 star values: 6 4 star values: 10 3 star values: 21 2 star values: 9 1 star values: 5
5 star values: 6 4 star values: 10 3 star values: 21 2 star values: 9 1 star values: 5
Martha Stewart Member Rating: Unrated 12/25/2010 This recipe intrigued me. I remember having shoofly pie at an Amish restaurant in southern Missouri and wanted to replicate the pie at home. I tried this recipe and though it came out as it should... not sure if I would make it again. The pie separates in the oven into two distinct layers... a spongy cake-like top layer and a bottom gooey molasses bottom layer about 1/4 inch thick. The flavor seemed better the next day after cooling in the fridge. Has anyone else tried this pie?Martha Stewart Member
Rating: Unrated 12/25/2010
This recipe intrigued me. I remember having shoofly pie at an Amish restaurant in southern Missouri and wanted to replicate the pie at home. I tried this recipe and though it came out as it should… not sure if I would make it again. The pie separates in the oven into two distinct layers… a spongy cake-like top layer and a bottom gooey molasses bottom layer about 1/4 inch thick. The flavor seemed better the next day after cooling in the fridge. Has anyone else tried this pie?
Rating: Unrated
All Reviews for Shoofly Pie
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Shoofly Pie
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
