2008 Shoo-Fly Cake/Pie Contest Winning Recipes
    1st Place
    Dorothy Martin
    Lancaster County
     
    WET-BOTTOM SHOO FLY PIE
     
    1 ½ cups all purpose flour   1 cup boiling water
    1 cup Golden Barrel baking molasses  1 teaspoon baking soda
    2/3 cup brown sugar    ¼ teaspoon salt
    1 tablespoon shortening
     
    Line a 9-inch pan with pastry, set aside.
    Combine the Golden Barrel molasses and the water and baking soda.  Set aside.  Sift together flour and sugar.  Add the shortening to the flour mixture.  Work with pastry blender to form crumbs.  Reserve ¾ cups of this mixture for the top of the pie.  Combine the flour mixture to the molasses mixture.  Mix well.  Pour into the unbaked pie shell.  Top with the remaining crumbs.  Bake at 375 degrees for 40 to 45 minutes.
     
    Pie Crust:
     
    3 cups flour     1 teaspoon salt
    1 egg      6 tablespoons ice cold water
    2 teaspoons vinegar    1 ½ cup shortening
     
    Mix flour, shortening and salt until crumbly.  Add the beaten egg to the water and vinegar and mix with the flour mixture.  Roll onto a flour covered pastry board.  Makes 2 9-inch pie crusts.
     

     2nd Place
    Catharine Ache
    Northampton County
     
    GOLDEN BARREL WET BOTTOM SHOO-FLY PIE
     
    Crust:
     
    4 cups unbleached all-purpose flour  1 tablespoon granulated sugar
    1 ½ teaspoon salt    ½ cup cold water  
    1 ½ cups vegetable shortening   1 egg, beaten
    1 tablespoon apple cider vinegar
     
    Mix flour, sugar and salt in bowl.  Add shortening and mix on lowest speed of electric mixer until the mixture is the size of peas.  In separate bowl combine the water, vinegar and beaten egg.  Combine the wet mixture with the dry mixture just until a soft ball forms.  Divide dough into three parts.  Roll one part of the dough and fit into an 8” or 9” pie pan.  Flute edges.  Repeat procedure with the rest of the dough.  This recipe makes three pie crusts.  Freeze one crust for later use and the other two for the recipe below.
     
    Crumb ingredients:
     
    2 cups of unbleached all-purpose flour  1 cup granulated sugar
    ½ cup vegetable shortening   ¾ teaspoon salt
    Dash each of cinnamon and nutmeg
    Liquid ingredients:
     
    1 cup of Golden Barrel Supreme Baking Molasses 1 cup water
    1 egg, room temperature, beaten   1 teaspoon of baking soda
     
    Blend the crumb ingredients and set aside.  Mix the liquid ingredients together and add half the crumbs to the liquid.  Pour into two 8” baking pans.  Evenly sprinkle the remaining crumbs on the top of the pies.  Bake in a 350-degree pre-heated oven for 30 to 40 minutes.
     

    3rd Place
    Sharon Kurtz
    Lehigh County
     
    SHOOFLY PIE
     
    Crust:
     
    3 cups flour     1 ½ teaspoons salt
    1 ½ cups butter Crisco    1 large egg, beaten
    5 tablespoons water    ½ teaspoon vanilla
    1 tablespoon vinegar  
     
    Mix flour, salt and Crisco with mixer.  Add beaten egg mixed with water, vanilla, and vinegar.  Mix on medium speed until well blended.  Divide dough into 2 pieces.  Using a rolling pin, roll dough piece out on a floured board into a 12-inch circle.  Fit dough circle into a 10-inch pie dish.  Trim excess and flute edge.  This recipe makes 2 shoofly pie shells.
     
    Crumbs:
     
    1 ¼ cups cake flour    1 cup light brown sugar
    3 tablespoons butter    1/8 teaspoon salt
     
    Pie:
     
    1 extra large egg (beaten)    1 teaspoon vanilla
    2/3 cup Golden Barrel Supreme Baking Molasses  2 teaspoons baking soda
    1/3 cup Golden Barrel Light Corn Syrup   ¾ cup boiling water
     
    Combine crumb ingredients to form fine crumbs.  Reserve ½ cup crumbs to place on top of pies.  Add beaten egg, vanilla, Golden Barrel Supreme Baking Molasses and Golden Barrel Light Corn Syrup to the remaining crumbs.  Dissolve baking soda in boiling water and add to egg mixture.  Mix until well blended.  Divide filling by pouring into two pie crusts.  Top pies with reserved crumbs (if more crumbs are desired, make an extra batch of crumbs, sprinkle an additional ¼ cup crumbs on top of each pie before baking.  If you still desire more crumbs, add desired amount during the last 20 minutes of baking time.)  Bake at 350 degrees for 1 hour or until firm.
     
    Yields:  2 pies
     

     4th Place
    Jennifer Flinger
    Berks County
     
    OLD FASHIONED SHOO-FLY PIE
     
    Ingredients:
     
    1 9-inch unbaked pie pastry   1 cup all purpose flour
    ¾ cup Golden Barrel Light Brown sugar  ¼ teaspoon cinnamon
    ¼ teaspoon salt     1 tablespoon shortening
    1 cup Golden Barrel Table Syrup   1 large egg (slightly beaten)
    ¼ cup of boiling water with 1 teaspoon baking soda (dissolved)
    ¾ cup boiling water
     
    Pie Pastry:
     
    2 ¾ cups all purpose flour   1 tablespoon sugar
    1 cup cold shortening, cut into pieces (use shortening stick)
    6-8 tablespoons cold water, as needed  1 teaspoon salt    
     
    Mix flour, sugar and salt in large bowl with your hands.  Add the shortening and using a pastry blender cut the shortening into the ingredients until mixture resembles crumbs.  Gradually add water and mix with a fork working up from the bottom of the bowl until the dough coheres.  Form into a ball.  Divide into two disks and wrap in plastic wrap and place in refrigerator for at least an hour.  (Makes a double crust)
     
    Baking Directions:
     
    Pre-heat the oven to 400 degrees.  Line a 9” pie pan with pie pastry.  Combine and sift together in a large bowl the flour, light brown sugar, cinnamon and salt.  Cut in shortening with a pastry blender to form crumbs.  Reserve 1 cup of crumbs for top of pie.  Next combine in a medium bowl, the table syrup and slightly beaten egg and stir.  Add the crumbs to table syrup and egg mixture and stir again until smooth.  Slowly stir in the ¾ cup of boiling water.  Next add the ¼ cup of boiling water in which the baking soda has been dissolved and stir until all is smooth.  Pour into unbaked pie pastry and top with remaining 1 cup of crumbs.  Bake at 400 degrees for 10 minutes and then turn temperature down to 350 degrees and bake an additional 40-45 minutes.
     
    Enjoy!
     

    5th Place
    Steven J. Berkoski
    Lancaster County
     
    2008 PA FARM SHOW SHOO FLY PIE
     
    Crumbs:
     
    1 cup all purpose flour     ¾ cup brown sugar
    ¼ teaspoon salt      ¼ teaspoon cinnamon
    Combine and work with your hands to form crumbs.
     
    Filling:
     
    1 cup Golden Barrel Molasses    1 large egg   
    1 teaspoon baking soda + ¼ cup boiling water  ¾ cup boiling water  
     
    Combine the egg and molasses, adding ¾ of the crumb mixture.  Add the boiling water in a slow stream, while stirring.  Stir in the baking soda mixture.  Pour into unbaked pie shell.
     
    Sprinkle remainder of crumbs over top of pie.  Bake at 400 degrees for 10 minutes.  Reduce heat to 350 degrees and bake for another 45 minutes.
     
    Pie crust:
     
    3 cups flour     1 teaspoon salt
    6 tablespoons cold water   1 egg
    2 teaspoons vinegar    1 ½ cup shortening
     
    Mix flour, shortening and salt until crumbly.  Add the beaten egg to the water and vinegar and mix with the flour mixture.  Work with your hands to mix.  Roll onto flour covered cloth. 
     
    Yield:  3 9-inch pie shells.