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Shoo Fly Pie
Connie Taylor
Print Recipe
Servings
1
9 inch pie, 8 Servings
Ingredients
Crust
1 1/3
C
all purpose flour
1/2
C
cold butter
cubed in small chunks
1
tsp
brown sugar
1/2
tsp
salt
1
oz
almond paste
optional
3 - 4
tbsp
ice water
Crumble Mixture
1/2
C
butter
room temperature
1/2
C
brown sugar
1
C
all purpose flour
Filling
1/2
C
maple syrup
1/2
C
molasses
1
tsp
cinnamon
1
tsp
baking soda
1
tsp
vanilla bean paste
or vanilla extract
2
eggs
room temperature
2
oz
boiling hot water
Instructions
Preheat oven to 375 degrees F.
Prepare the Crust
Place the flour, butter, brown sugar, salt and almond paste in a food processor.
Pulse until combined and the mixture is crumbly.
Turn the food processor on low speed and add 1 tablespoon of ice water at a time until the mixture begins to come away from the sides.
Pour the flour mixture out onto a clean surface.
Gather into a dough ball and press to form a disc.
Wrap in plastic and place in the refrigerator for 30 minutes.
Take the pie crust out of the refrigerator and allow to warm 15 minutes.
Place on a well floured surface and sprinkle flour over top and onto a rolling pen.
Roll the dough out into an 10 inch round.
Butter a 9 inch pie plate very well, including the rim and place the crust over top.
Press the dough into the corners and up the sides and trim the edge of the dough to fit just over the rim.
Press a thumb around the edge of the crust to create a design.
Place the crust in the refrigerator while preparing the crumble and filling.
Prepare the Crumble
In a medium bowl, combine 1/2 cup butter, 1/2 cup brown sugar and 1 cup flour with an electric hand mixer.
Prepare the Filling
In another medium bowl, whisk together the maple syrup, molasses, cinnamon, baking soda, vanilla and eggs.
Whisk in the 2 ounces of hot water a little at a time until all is incorporated.
Assemble
Sprinkle half the crumble mixture into the bottom of the pie crust.
Pour the filling on top.
Sprinkle the rest of the crumble mixture on top of the filling.
Bake
Place the pie in the center of the oven and bake for 35 minutes.
Remove and allow to cool completely before serving.
Vanilla ice cream or fresh whipped cream are great accompaniments for the pie.
Notes
Recipe by: Connie Taylor @Happybellyfoodie.com