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Shoo-Fly Pie

Veggie.Kitchen's picture
The Veggie Kitchen version of a classic Pennsylvania Dutch treat This pie is very moist and has the rich flavor of molasses.
For pie crust
  Whole wheat flour 1 Cup (16 tbs)
  Non-hydrogenated margarine 6 Tablespoon
  Ice water 2 Tablespoon
For pie filling
  Water 1 Cup (16 tbs)
  Molasses 3 Cup (48 tbs)
  Baking soda 1 Teaspoon
  Cinnamon 3 Teaspoon, powdered
  Ginger 1 Teaspoon, minced
  Clove 1 Teaspoon, powdered
  Non-hydrogenated margarine 4 Tablespoon
  Brown rice syrup/Honey 1 Cup (16 tbs)

For Pie Crust :
1. In a food processor, mix together the flour and margarine until crumbly.
2. Dribble in water and mix until dough pulls together.
3. Preheat oven to 350 degrees

For Pie Filling :
4. Into a saucepan bring water, molasses and baking soda to a boil then remove from heat.
5. In a bowl mix together the flour and spices-cinnamon, ginger and cloves.
6. Add the margarine and rice syrup or honey to the flour and mix well.
7. Set aside 3 tablespoon of flour mixture for the crumble topping and sprinkle ΒΌ of the flour mixture in small crumbles into the unbaked pie shell.
For assembling and making the pie :
8. Pour the molasses into the pie shell and add the remaining flour mixture into the pie shell.
9. Gently push down any flour mixture that is not submerged in the molasses.
10. Bake in the preheated oven for 25 minutes.
11. Remove the pie from the oven and sprinkle the 3 tablespoon of crumble mixture over the top of the pie.
12. Return the pie to the oven and bake for 10 more minutes.
13. Then remove and check if the crumbles on the top are browned and a toothpick inserted into the pie comes out clean.

14. Let it cool on a cooling rack and then serve.

Recipe Summary

Difficulty Level: 
Preparation Time: 
30 Minutes
Cook Time: 
35 Minutes
Ready In: 
65 Minutes

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