History For Wet Bottom Shoo Fly Pie Recipe Amish
Pennsylvania The Mennonites and Amish established in southeastern Pennsylvania, hence Dutch cookery is native to those areas.
The founder of Pennsylvania, William Penn (1644-1718), was looking for colonists for the area.
These settlers were addicted to all kinds of pies and ate them at all hours of the day. The shoofly pie is the most well-known of their pies.
Because the first immigrants arrived in North America by water, they carried with them the mainstays of their diet: long-lasting nonperishables that could withstand a long voyage.
Ingredients For Wet Bottom Shoo Fly Pie Recipe Amish
- 1 ½ cups all-purpose flour
- ½ cup brown sugar
- 2 tablespoons shortening
- 1 teaspoon baking soda
- 1 cup boiling water
- ½ cup dark corn syrup
- ½ cup molasses
- ¼ teaspoon salt
- 1 egg
- 1 (9 inches) unbaked pie crust
Instruction For Wet Bottom Shoo Fly Pie Recipe Amish
- To make the crumbs: whisk together flour, brown sugar, and shortening in a medium mixing basin. Use a pastry cutter or your fingertips to combine the ingredients until fine crumbs appear. Remove from the equation.
- Preheat the oven to 375 degrees Fahrenheit (190 degrees C).
- To make the filling: dissolve the baking soda in the hot water in a medium basin. Stir in the corn syrup, molasses, salt, and egg well. 1/3 of the mixture should be poured into the unbaked pie crust. 1/3 of the crumbs should be sprinkled over the mixture. Repeat the process until the crumb and liquid mixtures are depleted.
- Bake for 10 minutes at 350 degrees F (175 degrees C) in a preheated oven, then bake for another 30 minutes at 350 degrees F (175 degrees C).
Nutrition Info For Wet Bottom Shoo Fly Pie Recipe Amish
|Cholesterol||30.6 mg||Protein||4.1 g|