Shoo-Fly Pie

Recipe from Midwest Living
Shoo-Fly Pie
20 mins
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Desserts, Pie
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  • 1/2 cup packed brown sugar
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3 tablespoons cooking oil
  • 3/4 cup boiling water
  • 1/2 teaspoon baking soda
  • 1/2 cup dark-colored corn syrup
  • 1/4 cup light molasses
  • 1 beaten egg
  • 1 Pastry for Single-Crust Pie (see recipe below)
  • Fresh currants (optional)
  • Lemon-peel curls (optional)
Pastry for Single-Crust Pie
  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/3 cup shortening
  • 4 - 5 tablespoons cold water

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In a small bowl, combine flour, brown sugar, cinnamon, and salt. Mix in cooking oil until mixture is crumbly. Set aside.
In a medium bowl, combine boiling water and baking soda. Stir in corn syrup and molasses. Let mixture cool until just warm. Beat in egg.
On a lightly floured surface, use your hands to slightly flatten Pastry for Single-Crust Pie. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Transfer filling to pastry-lined pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Sprinkle 1/2 cup of the flour mixture over the bottom of pie shell. Carefully pour in the molasses mixture. Sprinkle remaining flour mixture evenly over pie.
Bake in a 375 degree F oven for 25 to 30 minutes or until mixture is set. Cool on a wire rack. Store in the refrigerator. If you like, garnish with fresh currants and thin lemon-peel curls before serving. Makes 8 servings.
Pastry for Single-Crust Pie
In a mixing bowl, stir together all-purpose flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total). Form dough into a ball.
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