I have SO many things to say about this one pie! I don’t even know where to begin…
How many of you have actually heard of Shoo Fly Pie? I have only ran across it maybe once or twice and it left my mind as quickly as it entered it. I always just thought of it as a traditional Southern pie that had a filling similar to Pecan Pie, but with a spiced molasses filling and no nuts. I was wrong on both accounts. This is a dessert native to the Pennsylvania Dutch. And unfortunately you can’t really see from my photos, but the way the filling bakes up in this pie is so magical! The bottom turns into what closely resembles a pecan pie filling (minus the nuts) and the top bakes into a cake with a crumb topping!! How cool is that? Simply from layering syrup and crumbs into a pie shell… it’s just so interesting how it separates so beautifully! That is not at all what I was expecting when I went to make this cake. But now that I have experienced the Shoo Fly pie magic, I think I’m in love.
If you want to see how the layers turn out in a more defined photo, I encourage you to go on over to Not So Humble Pie’s Blog to check it out.
Now that you know how this pie works and ultimately what the result will be as far as texture- how does it taste? AWESOME! That’s what makes this pie even better. I feel like I just stumbled upon the greatest pie secret ever… It has a hint of spice and an undertone of molasses. The cake layer reminds me instantly of gingerbread. And the entire thing is on the moderately sweet side (un-like pecan pie), it really is not a very rich pie. That’s why I opted to top it with some bourbon vanilla ice cream. Mmmmmm, it’s the perfect way to adorn this pie. Although I wouldn’t throw up my nose at some sweetened whip cream either. I’m just an ice cream-topper when it comes to pie. Especially warm pie : )
If you’re looking through the recipe list and you are scratching your head because you don’t know what King Syrup or Golden Barrel Table Syrup is- don’t worry! I used the substitution provided by the author and it worked out perfectly (1/3c Light Corn syrup, 1/3c Molasses and 2 Tablespoons Honey- the quantity is exact for what is called for in the recipe).
Here is a break down of how the magic happens:
You begin with the crumb mixture. Combine flour, spices, and brown sugar.
Then using a pastry cutter (or your finger-tips if you’re old school like me), blend in the shortening to make crumbs.
Next, in a separate bowl, mix up the filling ingredients- King’s syrup, hot water, egg, vanilla, and baking soda.
Then it’s time to assemble! Pre-baking the pie shell is really quite optional. I did just in case, but next time, I don’t think that I would.
To assemble, you simply layer in the crumb mixture and filling mixture.
Start with 1/3 of the crumbs on the bottom (about 1/2 cup).
Followed by half the filling, another third crumb mixture, the remaining filling, and top it all off with the rest of the crumbs.
That is it! Now you bake it and let the magic happen…
Somehow you are left with three distinct layers- gooey bottom, cakey middle, and streusel topping.
How amazing is that!? And the best part is that it is SO yummy!
Particularly so served warm with ice cream the day it’s made : D
Welome to my life Shoofly Pie.
- One 9″ pie crust
- For the Crumbs:
- 1 cup flour
- ½ cup brown sugar
- 2 tablespoons shortening (or butter, which I used)
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ⅛ teaspoon ginger
- ⅛ teaspoon cloves
- For the Filling:
- ¾ cup King Syrup or Golden Barrel Table Syrup*
- ¾ cup hot water
- 1 well beaten egg
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- *Substitution listed in notes*
- Preheat oven to 400°F. Roll out pie dough and shape into a 9″ pie plate. Cover and freeze 20 minutes. Remove and prick the bottom with the forks of a tine. Cover the bottom of the pie shell with parchment paper and pie weights (rice or dried beans work well too). Bake 15 minutes. Remove from the oven and take off weights and parchment. Place pan back in the oven and continue to bake an additional 10 minutes or until crust is just golden brown. Remove and set aside to cool as you make the crumbs and filling.
- For the Crumbs: Whisk together all of the dry ingredients then cut in shortening or butter with pastry blender until it has appearance of crumbs (alternatively use your finger tips). Set aside.
- For the Filling: Combine the syrup and hot water then stir in the baking soda, vanilla and egg.
- To Assemble: Place a third of the crumbs in a layer on the bottom of the pie shell (about ½ cup crumbs per third). Pour about half the syrup over the crumbs. Layer in another third of the crumbs followed by the remaining syrup. Scatter the remaining crumbs over the entire top. Bake at 400°F for 10 minutes, then reduce heat to 350°F and bake for 20-25 more minutes. Remove pie from oven and let cool on rack.
adapted from Not So Humble Pie