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Ultimate Shoo Fly Pie And Apple Pandowdy Recipe - Easy Steps

Ultimate Shoo Fly Pie And Apple Pandowdy Recipe - Easy Steps

dessertrecipes
This Shoo Fly pie and apple pandowdy recipe combines the best of 2 famous and classic American desserts. It's unique, flavorful, and a ton of fun!
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Prep Time 2 hrs
Baking Time 45 mins
Total Time 2 hrs 45 mins
Course Dessert
Cuisine American
Servings 8 people

Equipment

  • Measuring cups and spoons
  • Mixing bowls
  • Two forks or a palette knife
  • Plastic or saran wrap
  • Ruler or measuring tape
  • Sharp knife
  • 9-inch pie dish
  • Pastry brush

Ingredients
  

Ingredients for the pie pastry

  • 2 1/2 cups cake flour, sifted
  • 1/2 teaspoon fine salt
  • 6 tablespoons salted butter, chilled and cubed
  • 2/3 cup vegetable shortening, chilled and cubed
  • 1/2 cup ice water

Ingredients for the Shoofly syrup

  • 1 cup molasses
  • 3/4 cup water, boiling
  • 3/4 teaspoon baking soda

Ingredients for the Shoofly crumble

  • 1 1/2 cups cake flour
  • 3/4 cup dark brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 cup salted butter, chilled

Ingredients for the apple pandowdy filling

  • 3 1/2 pounds of Granny Smith apples, peeled, cored, and quartered
  • 1 1/2 tablespoons lemon juice
  • 2/3 cup brown granulated sugar
  • 1/2 cup cake flour
  • 1 1/2 tablespoons granulated white sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 7 tablespoons salted butter, melted

Instructions
 

  • Make the pie pastry
    To start, combine the cake flour and salt in a large mixing bowl. Then, add the cold cubed butter and shortening. Using two forks or a palette knife, cut the fats into the dry ingredients.
    Keep cutting the butter until the mixture resembles pea-sized bits. Then, add one tablespoon of ice water at a time while mixing the dough well between each addition.
    You can stop adding water once the dough just starts coming together.
    2 1/2 cups cake flour, sifted, 1/2 teaspoon fine salt, 6 tablespoons salted butter, chilled and cubed, 2/3 cup vegetable shortening, chilled and cubed, 1/2 cup ice water
  • Knead and store the dough
    Once you have added the perfect amount of water, you can transfer it to a lightly dusted surface. The dough will be very sticky at this point.
    Use floured hands to knead the ingredients together. Keep on working the dough until you have a uniform and smooth pastry.
    Divide it into two equal portions and shape it into a ball. Then, flatten each piece into a 1-inch thick disc and wrap it tightly with plastic wrap.
    Allow the pastry to rest inside the fridge for at least 2 hours.
  • Make the shoofly syrup
    While the pastry is resting, make the shoofly syrup. Combine all of the ingredients in a mixing bowl and whisk them together. If the molasses isn't completely dissolved in the hot water, heat it in the microwave for a couple of seconds.
    The syrup should be completely uniform. Once mixed, allow it to cool completely.
    1 cup molasses, 3/4 cup water, boiling, 3/4 teaspoon baking soda
  • Make the shoofly crumble
    For the shoo fly crumble, combine the flour, sugar, and spices in a large bowl. Cut in the butter until you have a uniform fine crumble. Set it aside for later.
    1 1/2 cups cake flour, 3/4 cup dark brown sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon nutmeg, 1/4 cup salted butter, chilled
  • Make the apple pandowdy filling
    For the apple filling, combine the apples, lemon juice, sugar, flour, and spices in a large bowl. Mix them well so that the apples are completely coated.
    3 1/2 pounds of Granny Smith apples, peeled, cored, and quartered, 1 1/2 tablespoons lemon juice, 2/3 cup brown granulated sugar, 1/2 cup cake flour, 1 1/2 tablespoons granulated white sugar, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground allspice
  • Roll out the pastry base
    Once the dough has rested, remove it from the fridge and place one portion on a lightly floured surface. Roll it into a 12-inch disc.
    Place the disc into the pie dish and press it into the edges. Trim the top neatly and edge the fluted sides.
    Rest the base in the fridge until you need it.
  • Roll out the pastry top
    Remove the other piece of dough from the fridge and also put it on a lightly floured surface. Then, roll it out until it is about a 1/4-inch in thickness.
    Cut it into as many squares as you can of about 1 to 1 1/2 inches in length.  Transfer them to the fridge until they are needed.
  • Assemble the Shoo Fly pie and apple pandowdy recipe
    To start, preheat the oven to 400ºF (200ºC).
    Take the pie dish out of the fridge. Add the shoofly syrup into the base and smooth it out. Then, add the shoofly crumble and spread it evenly throughout the dish.
    Next, gently place the seasoned apples over the shoofly crumble. Don't add too much moisture. Drizzle 5 tablespoons of melted butter over the top of the apples.
    Finally, add the pastry squares on top of the apples and cover them completely. You can make a beautiful design using these blocks. Just ensure that there are minimal gaps.
    7 tablespoons salted butter, melted
  • Bake the shoofly and apple pandowdy recipe
    Finally, bake the pie for roughly 15 minutes. Then, brush the top with the remaining melted butter.
    Lower the heat of the oven to 320ºF (160ºC) and continue baking the pie for another 30 minutes.
    Once baked, allow it to cool slightly at room temperature before cutting and serving it warm.
    7 tablespoons salted butter, melted

Notes

Dock the pastry base after you have lined the pastry dish. This technique will help the dough bake more evenly. You can use a fork or pie docker.
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