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How To Make Shoofly Pie

How To Make Shoofly Pie

Shoofly Pie recipe. This traditional recipe results in a tasty dessert in which the molasses-flavoured centre is sandwiched between a crisp and tasty crust. Our shoofly pie recipe is sure to be a favourite!

INGREDIENTS

View Ingredients In:

RECIPE

Serves
8 to 12
Prep =
10m
Cook =
1h:20m
Total =
1h:30m
Temp =
180° c  -  360° f

Step 1: You will need:

  • for the crust:
  • 280 g flour
  • 65 g ground almonds
  • 240 g cold butter, cut into small cubes
  • 1 tsp salt
  • 1 tsp brown sugar
  • 8 to 10 tbsp iced water
  • some extra flour
  • for filling:
  • 240 ml light molasses, or maple syrup
  • 60 ml hot water
  • 2 eggs, beaten
  • 1 tsp cinnamon powder
  • 1 tsp baking soda
  • for the crumble:
  • 140 g flour
  • 100 g brown sugar
  • 60 g butter
  • 1 mixer with flat beater attachment
  • 1 rolling pin
  • cling film
  • 1 pie pan
  • 2 bowls
  • 1 whisk
  • 1 small knife

Step 2: Begin the crust

Put the flour, almonds, salt and the sugar into the mixer and mix on low to combine. Whilst still mixing add the cold butter. Wait until the mixture resembles coarse salt, but still with pieces of butter visible, then add 8-10 tablespoons of iced water. Only allow it to mix until you see the dough begin to bind together. As we need to keep the dough flaky, do not over work it! As soon as you see the dough cling together, stop the mixer. Scrape off any dough from the beater attachment, roll it into a ball and remove.

Step 3: Refrigerate the dough

Place the dough on your work table and flatten it into a disk. Wrap it with cling film and place it into the fridge for a minimum of 30 minutes, to chill.

Step 4: Roll out the dough

Once chilled, sprinkle some flour onto your work area and place the cold dough into it. Sprinkle some more flour over the dough and the rolling pin. Slowly roll the dough until it reaches the desirable size, a little larger than the pan and about 1/2 centimetre thick, or around a quarter inch. At this stage, you need to make sure that the work area is well floured so that the dough does not stick to the table!

Step 5: Place in the pastry case

Carefully wrap the dough around the rolling pin and gently place it over the pie pan. Using your fingers, mould it to the pan's shape with the dough overhanging. Press it into the bottom of the pan and around the edges. Using the small knife, cut off most of the excess dough but leave roughly half a centimetre above the edge of the pan, to give it a nice finish. With your fingers, pinch the dough into small ridges and place it into the freezer for 10-15 minutes to chill.

Step 6: Make the crumble

Pour the flour, sugar and the butter into the mixer and combine until it has the consistency of coarse salt. Remove it and transfer into a separate bowl.

Step 7: Preheat the oven

Set the oven to 180ºC (350ºF/ gas mark 4).

Step 8: Make the filling

Add the molasses or syrup into a bowl followed by the water, eggs, cinnamon and the baking soda. Whisk well to combine.

Step 9: Fill the pie

Sprinkle half of the crumble mixture over the bottom of the pastry. Pour on the syrup and sprinkle the rest of the crumble mixture on top.

Step 10: Bake

Place the pie into the centre of the preheated oven and bake for 25-30 minutes. Remove after this time. The pie filling should be firm and springy to the touch.

Step 11: Serve

Allow it to cool before cutting and serving.