Shoofly Pie

Shoofly Pie (Shoe fly Pie or Shoo Fly Pie)

When we were in Pennsylvania last year for my husband's working stint we ate several of these on cold winter evenings....enjoying it with a cup of coffee or hot cocoa.

To read the interesting history about this pie and the different versions click here

Shoofly Pie

You must use molasses in order for it to be a Shoofly Pie!

Ingredients:

1 frozen pie crust or make own (see below)                        

1 cup all-purpose flour                                                         

2/3 cup firmly backed light brown sugar                             

3 tbsp butter                                                                         

1/4 tsp ground cinnamon                                                     

1/4 tsp ground nutmeg                                                         

1/4 tsp ground ginger                                                           

1/4 tsp ground cloves
1/4 tsp salt
1/2 cup boiling water
1/2 tsp baking powder
1/2 cup dark or light molasses
1/2 cup light corn syrup
1 tsp vanilla extract
1 large egg, beaten lightly

(use light or dark molasses depending on your "boldness" preference)

Pie Directions:

Add pie weights or dried beans to frozen pie crust and bake 15 minutes at degrees stated on packaging. Remove weights and bake until golden brown or use the delicious pie crust recipe below...It's easier than you think!

Filling:

Using a pastry cutter or food processor mix flour, brown sugar, butter, all the spices and salt until crumbly. 

Stir together the boiling water and baking soda in a large bowl and let stand for 1 minute. Stir together the molasses, corn syrup, vanilla, and egg in a medium bowl and mix into the water mixture. 

Sprinkle half of the crumb flour mixture on bottom of prepared crust. Pour molasses mixture over crumb mixture. Sprinkle remaining crumb mixture over filling.

Bake at 350 degrees for 40 minutes or until set. Remove from oven to a wire rack, and cool for about 2 hours. 

Pie Crust

1 1/4 cups all-purpose flour

1/2 cup cold butter, cut into pieces

1/4 tsp salt

4 to 5 tbsp ice cold water

Combine flour, butter and salt in a bowl and blend with pastry blender until it resembles crumbs. Sprinkle ice water, 1 tbsp at a time, over flour mixture and stir with a fork until moistened. Shape dough into a ball, cover with plastic wrap and chill for at least 30 minutes.

Preheat over to 425 degrees. Lightly flour surface and roll dough into a 13 inch circle. Lay dough into a 9 inch pie plate, fold and crimp edges of dough to fit plate. 

Line pastry with aluminum foil and fill with pie weights or dried beans. Bake at 425 degrees for 15 minutes. Remove foil and weights and bake 5 to 8 minutes longer or until golden brown. Cool completely before adding desired filling. 

If you make this recipe please comment below on how it turned out and any changes you made.

Have an awesome week.

Happy Living!
Happy Cooking!
Be Kind and Love All

Sweet Potato Bourbon Cake

When was the last time you had a Bundt Cake?  My mother always baked a bundt cake along with a traditional birthday cake for birthday celebrations. Every single birthday picture of those times gone by, of blowing out candles, there sits the infamous bundt cake holding it's position near the birthday cake.

Here is an awesome Bundt cake recipe using sweet potatoes and bourbon, always a tasty combination. Don't forget to drizzle the cake with the Bourbon Syrup! And sorry...no picture available until I make it again! When I remembered and went back to take a picture, the entire cake was gone!

Sweet Potato Bourbon Cake

3 tbsp chopped pecans

1 1/2 cups firmly packed brown sugar

1/3 cup butter, softened

2 eggs

1 cup cooked sweet potatoes

1 tsp vanilla

2 3/4 cups all purpose flour

3/4 cup milk

1/3 cup bourbon or apple juice

1 tbsp baking powder

1 tsp pumpkin pie spice

3/4 tsp salt

Heat oven to 325 degrees. Grease and sugar a 10 or 12 cup Bundt pan. (using granulated sugar to coat the bundt pan will add a sugary golden crust to the cake). Sprinkle bottom and up the sides of pan with pecans.

In a large mixing bowl, mix brown sugar, butter and eggs until very light and fluffy. Add sweet potatoes and vanilla and mix very well. At the remaining ingredients, mixing well. Spoon into prepared pan.

Bake for 50 to 60 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan and cool completely on rack. If desired, drizzle with Bourbon Syrup. 

16 servings

Bourbon Syrup

1 cup sugar

1/2 cup water

1 tsp butter

1/2 tsp vanilla

2 tbsp bourbon

In a small saucepan, bring sugar and water to a boil. Boil 5 minutes. Add remaining ingredients. Cook until a syrupy consistency.

Variations:

Rum or brandy can be substituted for the bourbon.
Add chopped or pecan halves during the cooking process.

If you make this cake comment on how you liked it and if you made changes. Variations are always great.

Life is full of many journeys. 

Check out my Journeys:

Gardening Journey

Cooking Journey

Machine Embroidery Journey

Journey with My Pets and Other Creatures