Amish Shoo Fly Pie is a beloved dessert that has been enjoyed for generations. Its unique name and delicious taste have made it a staple in many Amish communities and beyond.
The history of Amish shoo fly pie dates back to the 1800s. The Amish, a Christian group known for their simple way of life and rejection of modern technology, settled in Pennsylvania in the 1700s. They brought with them traditional recipes and cooking methods that have been passed down through the generations.
Shoo fly pie is believed to have originated from the Pennsylvania Dutch, a group of German immigrants who settled in the same region as the Amish. The pie was originally called “molasses pie” and was made with simple ingredients such as molasses, flour, and sugar.
The unique name “shoo fly” comes from the pie’s sweet, syrupy filling that attracted flies. Bakers would have to “shoo” the flies away from the pie as it cooled, leading to the name “shoo fly pie.”
Over time, the recipe for shoo fly pie evolved. Some variations added a crumb topping, while others used a traditional pie crust. Today, there are two main types of shoo fly pie: wet-bottom and dry-bottom.
Wet-bottom shoo fly pie has a custard-like filling that is gooey and sweet. Dry-bottom shoo fly pie has a crumbly texture and is less sweet. Both types are delicious and have their own unique flavor.
Despite its humble origins, shoo fly pie has become a popular dessert across the United States. It is often found in Amish markets and bakeries, as well as in restaurants and homes.
One reason for the pie’s popularity is its simplicity. The ingredients are easy to find and the recipe is straightforward, making it a favorite among home bakers. Additionally, the pie’s sweet, comforting flavor is a hit with both children and adults.
Shoo fly pie has also gained popularity as a symbol of Amish culture. The Amish way of life is often romanticized, with people admiring their simple lifestyle and dedication to tradition. Shoo fly pie has become a way for people to connect with Amish culture and experience a small piece of their way of life.
In recent years, shoo fly pie has even made its way into pop culture. It has been featured on popular cooking shows and in magazines, as well as in novels and movies.
Overall, Amish shoo fly pie is a delicious and beloved dessert with a rich history and enduring popularity. Its sweet, comforting flavor and connection to Amish culture make it a favorite among bakers and dessert lovers alike.
INGREDIENTS
- 1½ cups flour
- ½ cup dark brown sugar
- 1teaspoon cinnamon
- ½ teaspoon nutmeg
- ⅛ teaspoon salt
- ¼ pound (1 stick) cold unsalted butter
- ¾ cup molasses
- ¾ cup boiling water
- ½ teaspoon baking soda
- 1single crust pie pastry, rolled flat and placed in a 9-inch pie plate
PREPARATION
- Heat oven to 450 degrees.
- Make the crumb topping: Mix flour, sugar, cinnamon, nutmeg and salt together in a bowl.
- Cut in the butter with a pastry cutter until the consistency resembles cornmeal.
- Combine molasses, water and baking soda and pour into pastry shell.
- Spoon the crumb mixture evenly over the top.
- Bake 15 minutes, lower the heat to 350 degrees and bake 20 minutes longer, or until set and firm.
Pie Crust Recipe
INGREDIENTS
- Yield: 1 single crust for a 9-inch pie
- 1¼ cup/160 grams all-purpose flour
- ¼ teaspoon fine sea salt
- ½ cup/115 grams cold unsalted butter, cut into ½-inch cubes
- 3 to 4tablespoons ice water, plus more as needed
PREPARATION
- In a large bowl, whisk together the flour and salt to combine.
- Add the butter, tossing the cubes through the flour until the pieces are separated from one another and each piece is coated.
- Cut the butter into the flour by pressing the pieces between your palms or fingertips, flattening the cubes into big shards and continuing to toss them in the flour to recoat the shards.
- The size of the butter will vary depending on the kind of pie you’re making: For fruit pies, stop when the butter pieces are about the size of walnut halves.
- For custard pies, stop when the butter pieces are smaller, about the size of peas.
- Make a well in the center of the mixture.
- Add 3 tablespoons ice water and mix it in by tossing the flour in the bowl. (This tossing movement lets the moisture incorporate without allowing too much gluten formation.)
- Continue to add ice water 1 to 2 tablespoons at a time until the dough begins to come together. As it comes together, fold it over itself a few times to make sure it’s homogenous.
- The dough should hold together without noticeable cracks (a sign of underhydration), but it should not be wet or tacky to the touch (a sign of overhydration).
- Form the dough into a disk about 1-inch thick. Wrap tightly in plastic wrap and refrigerate for at least 1 hour before using, and up to 2 days. (It can also be frozen for up to 3 months, then thawed overnight before using.)
