Wednesday, November 5, 2008

Cooking with Alicia & Annie: Amish Shoofly Tart

After taking the month of October off from blogging (no reason, really, just didn't feel inspired to type), I have been raised from the post-Halloween grave to blog once again! What has roused me, you ask? It was none other than Cooking with Alicia & Annie's November Blog Event!

The challenge: Choose a recipe from either Alicia or Annie's recipe sites, make it, shoot it, and blog it.

The stakes: The Holiday Baker's Bundle, a collection of collapsible bowls, measuring cups, cookie cutters, etc.

...Bring it on!

I chose the take another crack at the odd-ball Amish Shoofly Pie, a molasses pie of Amish and Pennsylvania Dutch origin. I've tried making this simple dessert before, and had mixed results. The pie was overall good, but the crust (having been par baked before adding the filling) came out, shall we say, "over-caramelized," i.e. burnt.

Now it was time for Round 2, and this time I'd call it a sweet success!

I stayed true to the original recipe except for two things: First, I cut the recipe in half to make one pie, rather than two. Second, I was aching to try my new tart pan, so in lieu of a pie pan, a tart pan it was. I also reduced the baking temps a bit, same with the time.

Amish Shoofly Tart

Crumb Mixture
1 c. flour
6 tbsp. brown sugar
3 tbsp. butter
1/4 tsp. nutmeg
1/2 tsp. cinnamon

1/2 c. molasses
1/4 c. brown sugar
1 egg
1/2 c. hot water
1/2 tsp. baking soda, dissolved in the hot water
1 (unbaked) 11" tart crust

Mix crumb ingredients together until crumbs are formed. In separate bowl, mix syrup ingredients together. Pour the syrup into the tart shell, then top with crumbs.

Bake at 375 degrees for 10 minutes. Reduce heat to 350 degrees and bake for 45 more minutes, until the crust is, as Alton Brown would say, golden brown and delicious.

Cool completely before cutting.

If you've never tried shoofly pie, the flavor can be hard to describe. As I ate it, I couldn't help but think that I had tasted this somewhere before, but where? Then it hit me! Shoofly pie tastes remarkably like a S'mores Pop-Tart, only much better!


Spryte said...

S'mores Poptart! My kids will LOVE this!!

Anonymous said...

Very nice. Your pie looks great! And like the previous comment, S'mores Poptart! My whole family would love this!! :-)

Jasmine said...

Wow, this looks great! One question : the crust will form by itself when cooking and get under the filling, right? I'm not used to making this kind of dessert, but I would love to try it!

Debbie said...

Shoofly pie is my all time favorite. I have a recipe also listed on my blog. It uses King's syrup instead of molasses and it's real good. I never made it into a tart but yours looks great so I will give it a try....

Michele said...


Ingrid said...

Yum, did you say something about S'mores only better? I love S'mores. This must be terrific. Great photos, too!

Good luck!

Amanda said...

This is gorgeous! Hope to see more entries from you in the event this month, thanks for participating! :)