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Shoo Fly Pie Recipe | How to Make Shoo Fly Pie - Paula is sharing one of the old fashioned dessert recipes sent in—she's making a shoofly pie recipe! You've got to try this homemade pie from scratch.
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Shoo Fly Pie Recipe: https://www.pauladeen.com/recipe/caseys-shoo-fly-pie/
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0:00
- Hey, y'all. Today's gonna be a fun day for me because...
0:05
I love, oh, first, let me tell, y'all. I'm not...
0:07
I don't have a squirrel in my pocket.
0:10
When I looked down at that,
0:12
it reminds me of Earl the Squirrel
0:15
'cause I would put him in my pocket.
0:18
Excuse me.
0:19
I put him in my pocket and he was so cute.
0:20
But anyway, this is to help muffle sounds besides my voice,
0:28
like the oven.
0:30
It muffles the oven sound right, Eddie?
0:32
- [Eddie] Yeah, hopefully.
0:34
- So, we'll see. Y'all can let us know.
0:37
But anyway...
0:41
I so always love meeting my friends at my book signing.
0:45
And I met this young man.
0:47
I'm talking about Justin Prather? Prather?
0:52
P-R-A-T-H-E-R.
0:53
Young man, he came to the book signing and he said,
0:58
"I want you to have one of my grandma's pie pans."
1:04
And look, I wrote on the back, "Jaden's great-grandmother"
1:08
to trigger my memory.
1:10
It says...
1:14
Harry's Farmer's Market.
1:18
So, I told Justin, I said,
1:21
"It doesn't look like it's real, real old,"
1:24
maybe from the '80s.
1:26
But he said he remembered seeing it for so long
1:29
at his great-grandmother's house.
1:31
And the recipe that I'm going to use
1:36
in Justin's grandmother,
1:38
great-grandmother's pan is from another person.
1:44
And this is from Casey Markle.
1:49
And it said, "Thank you so much for responding
1:53
to my letter I sent some times back.
1:55
It was so special.
1:56
And I have your autograph proudly displayed
1:59
in my living room."
2:01
Thank you, Casey.
2:03
"I am currently recovering from tonsil surgery.
2:06
So, watching your videos has been a great distraction.
2:12
And to keep my spirits up."
2:16
Oh, he says, "I can't wait to eat some of the food"
2:19
when he can eat solid food again.
2:22
But anyway, last week, he goes on to say,
2:26
"For Labor Day, my aunt made my favorite pie.
2:29
It's shoofly pie, which is Pennsylvania Dutch.
2:33
Gooey like pecan pie on the bottom
2:36
and a delicious cake-like on the top.
2:39
And I feel like you would love this recipe."
2:43
Now, I am using a refrigerated pie dough
2:49
because this recipe really isn't about the crust,
2:52
it's about what's in that crust.
2:56
So, I'm gonna get this pie crust in this pan,
3:02
and then we going to get going with the innards.
3:06
When you are putting your crust in your pie pan,
3:12
you want the crust to be, you know, bigger than your pan.
3:18
And then once you get it all in there,
3:25
you wanna fold the excess underneath.
3:29
So, you'll have some room to, you'll have enough dough to...
3:34
You can crimp your pie and make it look kind of decent.
3:39
So, there we go. We got that crust done.
3:42
And now, we are gonna do the insides,
3:47
which is supposed to be so good.
3:49
I've got,
3:50
and I'm gonna have to refer to your recipe, Casey.
3:56
Let's see.
3:59
Where is that recipe? Right there.
4:01
Okay, so mix together one cup of flour.
4:08
I shouldn't have worn black today.
4:11
And 2/3 of cup of packed brown sugar.
4:19
And this is gonna kind of act like that crust
4:21
that we put on our sweet potato casseroles.
4:26
'Cause after we get that mixed up real good,
4:31
we are gonna, excuse me, add one tablespoon of shortening.
4:38
So, that's gonna cause it to chunk up a little bit.
4:45
So, I'm just gonna take my fork
4:49
and work in that tablespoon of solid shortening.
4:53
I think that looks pretty, pretty good, y'all.
4:56
Now, Casey tells me...
5:02
All right, now this is baking soda.
5:04
- [Eddie] That's separate.
5:05
- That's separate. Oh.
5:08
Okay, that's separate, Casey says.
5:12
So, he tells me to take out,
5:14
I believe it's one cup?
5:17
- [Eddie] Half a cup.
5:19
- Let's see. Let me see. Remove a half a cup. Yes.
5:24
You are correct.
5:26
A half a cup of this mixture.
5:30
And naturally, I want to use this type of measuring cup
5:34
for this because this is made for dry ingredients.
5:39
Okay.
5:41
Then what is our next step?
5:42
It looks like we've got some eggs here and...
5:48
Your aunt recommends that we use a dark like Karo syrup.
5:53
Correct.
5:55
So, our next step is...
6:00
to the remaining crumb mixture,
6:02
add one cup of dark corn syrup, one egg beaten,
6:06
3/4 cup of hot water, and one tablespoon of molasses,
6:10
and mix this together.
6:12
And that's when we're gonna add in the baking soda
6:16
and let it do its magic.
6:19
All right.
6:23
So, I'm gonna transfer to a little bigger bowl.
6:28
And I'm gonna add our dark corn syrup.
6:35
Oh, okay. I didn't see 'em, Eddie.
6:36
I'm so used to reaching in this drawer for my spatulas.
6:43
You know, I was way grown.
6:46
I thought spatula ended in 'ER.'
6:49
Didn't know spatula ended with a 'A.'
6:53
I was so smart. So very smart.
6:58
All right, now here's our one egg beaten.
7:00
So, you know, I've just always pronounced it as a spatula.
7:07
All right, now we need, I think, one tablespoon of molasses.
7:13
Uh-oh, I got it.
7:17
And ooh, molasses is so strong.
7:23
All right, now I'm gonna just spray that
7:27
so all of our molasses will come out.
7:37
And see, it just rolls on out of there
7:40
because I've sprayed it.
7:47
But to me, that's a good tip
7:51
anytime you're measuring oil or syrups or honeys.
7:58
All right, so here's our innards.
8:01
I'm gonna mix this up real good,
8:03
and then I'm gonna add our baking soda.
8:07
And I kinda like the fact that I didn't have
8:09
to pull out a mixer for this one, Eddie, you know?
8:14
Okay, in comes our baking soda. That's gonna do its magic.
8:19
And then I'm gonna have to step away
8:21
because I'm gonna get my hot water
8:25
from our coffee machine.
8:27
So, I'm gonna have to step away for a minute
8:31
and go get my hot water.
8:35
So, Casey, already, I messed up your recipe
8:39
because I was supposed to add
8:40
3/4 cup of hot water to the baking soda.
8:44
So, I hope it hadn't messed it up too bad.
8:52
All right, I'm gonna get out.
8:56
I am gonna get out the...
9:00
You know what though, Casey,
9:02
if I messed it up by not following that step perfectly,
9:06
I'll remake it on another video.
9:08
How about that?
9:16
This is real, real thin.
9:22
All right, so let me get this right.
9:27
All right, so we're gonna pour this into the pie crust.
9:34
Ooh, ooh, I think I can get it all in there.
9:44
Yes, we did it.
9:47
All right, now we're gonna sprinkle the remainder
9:53
of our flour,
9:57
solid shortening.
10:05
And what else? Was it brown sugar?
10:08
Was it brown sugar? I've already forgotten.
10:11
You can tell I've never made this pie before y'all.
10:15
But I always love hearing from y'all
10:20
and seeing in your area of the country,
10:24
you know, what y'all are doing.
10:30
This looks pretty good, don't it, Eddie?
10:32
- [Eddie] Yes, I've had it.
10:34
- Oh, you have? Well, I guess so then-
10:36
- [Eddie] Going to Lancaster. - Uh huh.
10:39
- [Eddie] And coming home with boxes,
10:41
like you have your new gearing mixes.
10:43
- Yeah. Yeah. Yeah.
10:44
Oh, shoofly pie mix. Oh, I love it.
10:47
It's really a loosey goosey pie.
10:50
So, I'm putting it in a preheated 375 degree oven
10:55
for about 30 to 40 minutes.
10:56
So, I can't hardly wait to see what we've got.
11:00
If I can make it without sloshing the innards out.
11:04
All right. Our shoofly pie.
11:07
Now, the directions said to bake it for...
11:14
35 to 45. What did it say, Theresa?
11:18
- [Theresa] 35 to four, no, 30 to 40.
11:20
- 30 to 40. So, we cooked it for 40 minutes, and...
11:27
You know, Casey said it was like a pecan pie on the bottom.
11:31
Cake, a cake like pecan pie, and the top has a crust on it.
11:37
So, if it's like a pecan pie,
11:40
we gonna have to let this bad boy cool, right?
11:43
- [Crew] Yes. - Right, kitties.
11:45
- [Crew] Oh, we'll fill up our mouth.
11:47
- Yes. And it'll run everywhere.
11:50
Okay, friends, my friend Justin and Casey, two guys,
11:56
brought this recipe to together to meet.
12:02
So, Justin sent the pan along with a pecan pie recipe,
12:07
which I wanna go over and look at every bit of it
12:10
'cause I know it's good.
12:11
And, but Casey sent us the shoofly pie recipe.
12:17
So, I hope I have done y'all justice.
12:27
Hope I didn't mess it up
12:28
because I was supposed to mix the soda
12:32
with the hot water.
12:34
Okay, come on. Come on, pie.
12:37
You know I can't cut the...
12:39
I can't cut the, oh.
12:42
- [Eddie] Let me try. - The pan.
12:46
Like I can, if it was a...
12:50
Oh gosh, it smells so good, Eddie.
12:54
- [Eddie] It looks great. - Look at that.
12:55
Well, he said it's supposed
12:57
to look like a pecan pie on the bottom
13:00
and cake like on the top.
13:04
Sure am glad it's winter
13:05
and ain't no flies chasing my pie.
13:16
'Cause you know what?
13:19
I would fight a fly for this.
13:26
It's delicious.
13:29
And it's just like you described it.
13:32
With a pecan pie bottom.
13:38
It's so good.
13:42
It's really so, so good.
13:45
I thank both of you boys
13:48
for bringing these two things together
13:53
and I always appreciate your love and support.
13:58
As long as I'm standing, I'm gonna be around
14:01
sending y'all a lot of love and best dishes.
14:05
Hmm.
14:07
Hey, y'all, it's Paula Deen.
14:09
Now, if you enjoyed this video, be sure to like it
14:12
and click the subscribe button as well as the notification
14:16
and bell to be alerted when I post a video.
14:20
Love and Best Dishes Y'all.
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