Simple Shuflay Pie

Votes: 1

Time: 3 hours 30 minutes
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 445, total fat 17 G., saturated fats 10 G., proteins 4 G., carbohydrates 70 G., fiber 1 G., cholesterol 61 mg, sodium 263 mg, sugar 44 G.

The American shoofly pie originated over 100 years ago, and its amusing name can be translated as "Shoo, fly!" This is likely due to the main ingredient in the filling—sticky, thick molasses—which gives the soft filling an incredibly delicious and appetizing texture. Another distinctive feature of the shoofly pie is the streusel, a crunchy topping that creates an interesting contrast with the filling.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

1 and 3/4 cups of premium flour + extra for working with the dough
2 tbsp. granulated sugar
0.5 tsp salt
165g chilled unsalted butter, cut into 1cm pieces.
1.5 teaspoons of apple cider vinegar

Filling

1 cup premium flour
3/4 cup brown sugar
2 tbsp unsalted butter, softened
1 large egg
1 cup molasses
1 teaspoon of baking soda

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: premium flour, molasses, eggs, brown sugar, streusel, apple cider vinegar

Cooking the dish according to the recipe:

Cake:

Combine the flour, sugar, and salt in a food processor. Add about a third of the butter and pulse until the mixture resembles cornmeal. Add the remaining butter and pulse 3 times, or until the mixture resembles coarse grains with pea-sized pieces of butter. Sprinkle with 3 tablespoons of ice water and vinegar and pulse 3-4 times (the dough should not come together). Press the dough together slightly. If it doesn't stick together, add up to 2 more tablespoons of ice water, 1/2 tablespoon at a time, pulse.
Place the dough on a piece of plastic wrap and form into a disk; wrap tightly and refrigerate until firm, at least 1 hour or until tomorrow.

On a lightly floured work surface, shape the dough into a 27cm (11in) circle. Place it in a 22cm (9in) pie pan. Fold the overhanging dough under and crimp the edges with your fingers. Refrigerate the dough for 1 hour.
Place the baking sheet on the middle rack of the oven and preheat the oven to 190°C.
Prepare the filling:

In a large heatproof bowl, combine the flour, brown sugar, and butter; set aside 2/3 cup of the topping mixture. Whisk the egg, molasses, and baking soda into the remaining brown sugar mixture, then whisk in 3/4 cup of boiling water until smooth.
Spread the filling over the dough. Sprinkle with the topping. Carefully transfer the pie pan to the hot baking sheet and bake for 10 minutes. Then reduce the oven temperature to 350°F (175°C) and continue baking until golden brown and the filling is set, another 40-45 minutes. Transfer to a wire rack and let cool; serve warm or at room temperature.