Typical Amish baking oven and stove top. |
The Amish live a wholesome life, uncluttered by the
overwhelming presence of technology and modern conveniences like cars and
internet access. But while these "plain people," as they are referred
to within the Pennsylvania Dutch Country, opt for the more simplistic things in
life, they certainly know how to deliver on robust flavor by way of all natural
ingredients.
Case in point: shoofly pie. A sticky, sweet, molasses pie
characterized by a wet bottom and sugary aroma is one of the most beloved
traditional Amish desserts. As legend would have us believe, the name comes
from the need to "shoo flies" away from the saccharine dessert as it
cools in the springtime air. Whatever the origin, one can count on the sweet
treat hitting the spot in the best way.
Further demonstrating just how popular the dish has
become in mainstream society, Martha Stewart took time to highlight her own
spin on a shoo fly pie recipe on her signature website as a seasonal delight
fit for spring and summer. Below, you'll find that recipe and the easy steps
for making it, even without the clunk and clang of a cast iron oven like that
of the Amish. By the end, you'll be able to serve up a little slice of heaven
and shoo your own flies away from this heart dessert.
INGREDIENTS
FOR THE CRUST
- 1 1/4 cups all-purpose flour, plus
more for rolling
- 1/2 teaspoon coarse salt
- 1 teaspoon granulated sugar
Pure Cane Granulated
Sugar
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- 1/2 cup (1 stick) cold unsalted
butter, cut into small pieces
- 3 to 5 tablespoons ice water
FOR THE TOPPING AND
FILLING
- 1 1/4 cups all-purpose flour
- 3 tablespoons cold butter, cut into
small pieces
- 3/4 cup light-brown sugar
- 1 teaspoon baking soda
- 2/3 cup boiling water
- 3/4 cup unsulfured molasses
- 1 large egg, lightly beaten
DIRECTIONS
- Make crust: In a food processor,
pulse flour, salt, and sugar until combined. Add butter; pulse until
mixture resembles coarse meal, with a few pea-size pieces of butter
remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly
but holds together when squeezed (if necessary, add up to 2 tablespoons
water, 1 tablespoon at a time). Do not overmix. Form dough into a disk,
wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or
up to overnight).
- Preheat oven to 375
degrees. On a floured work surface, roll out dough to a 12-inch round with
a floured rolling pin. Place in a 9-inch pie plate, trim excess, and crimp
edges. Make topping and filling: In clean bowl of processor,
pulse flour, butter, and brown sugar until combined. In a bowl,
combine baking soda with boiling water and whisk to dissolve.
Whisk in molasses, then egg until combined.
- Fill crust
with molasses mixture, then sprinkle crumb mixture evenly over
top (some will sink into filling). Place pie on a rimmed baking sheet and
bake until set in middle, 45 to 55 minutes. Let cool 1 hour. Serve warm or
at room temperature.