Shoo fly pie, a molasses-based pie with a crumb topping, is a Pennsylvania Dutch classic. This unique dessert boasts a rich history and a surprisingly simple preparation. Let’s delve into what makes shoo fly pie so special, exploring its origins and providing a step-by-step guide to baking one yourself.
From Humble Beginnings to Beloved Dessert: The History of Shoo Fly Pie
Shoo fly pie’s roots lie in the Pennsylvania Dutch community of the 19th century. During this time, molasses was a readily available and affordable sweetener, making it a staple ingredient in many dishes. The simple crumb topping likely originated from the need to utilize leftover pastry scraps. The pie’s unusual name, “shoo fly pie,” is believed to derive from the sweet molasses filling, which attracted flies, requiring bakers to constantly “shoo” them away.
Baking a Shoo Fly Pie: A Step-by-Step Guide
While the history is fascinating, the true magic lies in the taste. Here’s a comprehensive guide to baking your own shoo fly pie:
Preparing the Crust
- Step 1: Roll out a single pie crust (homemade or store-bought) into a 12-inch circle. Carefully transfer it to a 9-inch pie dish. Trim and crimp the edges. Freeze the crust for at least 15 minutes.
- Step 2: Preheat your oven to 400°F (200°C). Line the frozen crust with parchment paper and fill with pie weights. Blind bake for 13-16 minutes, then remove the weights and parchment. Continue baking until golden brown, another 13-16 minutes. Let the crust cool.
Making the Filling and Crumb Topping
- Step 3: In a bowl, whisk together flour, brown sugar, cinnamon, nutmeg, and salt. Cut in chilled butter until the mixture resembles coarse crumbs.
- Step 4: Separate ¼ cup of the crumb mixture. In another bowl, combine this portion with molasses, baking soda, and salt. Whisk in water until foamy.
- Step 5: Pour the wet filling into the cooled crust. Sprinkle the remaining crumb mixture evenly over the filling, working from the edges inward to prevent sinking.
Baking and Cooling the Pie
- Step 6: Bake the pie at 400°F (200°C) for 15 minutes. Reduce the heat to 350°F (175°C) and bake for another 20-28 minutes, or until the filling is set but still slightly jiggly.
- Step 7: Let the pie cool completely on a wire rack for at least 2 hours before slicing and serving.
A Taste of History: Enjoying Your Shoo Fly Pie
Shoo fly pie, with its gooey molasses filling and crumbly topping, offers a unique and delicious taste of Pennsylvania Dutch heritage. Whether enjoyed warm or cold, it’s a dessert that’s sure to satisfy any sweet tooth. While simple in its ingredients, shoo fly pie is complex in flavor and offers a comforting taste of history. So, gather your ingredients, follow these steps, and experience the delight of this timeless treat.
