Pennsylvania Dutch Wet Bottom Shoo Fly Pie Recipe
Introduction
Pennsylvania Dutch Wet Bottom Shoo Fly Pie is a delicious dessert that originated in the Pennsylvania Dutch country. It is a classic recipe that has been passed down through generations and is still enjoyed today. This pie has a sweet and gooey molasses filling with a crumbly streusel topping. The crust is made with a traditional pie dough and gives the pie a crispy texture. In this article, we will discuss the history of the pie and provide you with a step-by-step guide on how to make it.
The History of Shoo Fly Pie
The origin of the name "Shoo Fly Pie" comes from the fact that the sweet molasses filling attracts flies. The Pennsylvania Dutch would say "shoo fly" to the flies to keep them away. The pie became popular in the late 1800s and early 1900s and was often served as a breakfast pastry. It is now a classic dessert in the Pennsylvania Dutch country and beyond.
The Ingredients
For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3-4 tablespoons ice water
For the filling:
- 1 cup molasses
- 3/4 cup boiling water
- 1 teaspoon baking soda
- 1 egg, beaten
For the streusel topping:
- 1 cup all-purpose flour
- 1/2 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, cold and cubed
The Process
Step 1: Preheat the oven to 375°F.
Step 2: In a large mixing bowl, combine the flour and salt for the crust. Add the cubed butter and mix until the mixture becomes crumbly.
Step 3: Add the ice water, one tablespoon at a time, until the dough forms a ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Step 4: In another mixing bowl, combine the molasses, boiling water, and baking soda for the filling. Add the beaten egg and mix until well combined.
Step 5: In a separate bowl, mix the flour, brown sugar, and cinnamon for the streusel topping. Add the cubed butter and mix until the mixture becomes crumbly.
Step 6: Roll out the chilled dough and line a 9-inch pie dish. Trim the excess dough and crimp the edges.
Step 7: Pour the molasses filling into the crust.
Step 8: Sprinkle the streusel topping evenly over the filling.
Step 9: Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is set.
Conclusion
Pennsylvania Dutch Wet Bottom Shoo Fly Pie is a classic dessert that has been enjoyed for generations. This delicious pie is easy to make and perfect for any occasion. Whether you are serving it as a breakfast pastry or for dessert, it is sure to be a crowd-pleaser. With this recipe, you can bring a taste of the Pennsylvania Dutch country to your home.