Martha Stewart and Amish Shoofly Pie

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

• 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

1. 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).
2. 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.
3. 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.