Sometimes I like to just make it up as I go in the kitchen. It can be fun to experiment and see what you come up with! I had some leftover pie crust after making a pot pie, and I had a variety of frozen, fresh, and dried fruit. I didn’t have enough of any one or even any two fruits to make a pie, but altogether I had just enough. So I went with the ‘kitchen sink’ way of cooking – throw in everything but the kitchen sink. I had frozen strawberries, frozen mixed berries (blueberries, raspberries, strawberries), frozen mango, a fresh apple, and dried apricots.
I topped it off with some crumb topping and the result was surprisingly yummy! If one fruit makes a tasty pie, then six make an extra tasty pie. The flavors blended really well together, and I think I’ll be mixing fruits in pies more often!
1 batch of pie crust for a crust on top and bottom, or half a batch for a crust on bottom and crumb topping on top
4-5 cups of fruit ( I used 2 cups of frozen berries, 1 cup of frozen mangos, 1 fresh apple, and about 1 cup of dried apricots)
1/2 cup sugar
1 1/2 Tbsp cornstarch
1 1/2 tsp cinnamon
pinch of nutmeg
pinch of salt
zest of 1 lemon
Crumb Topping Ingredients:
1 cup flour
1 cup sugar
1/4 cup vegan butter
- Prepare your dough and refrigerate for at least 1/2 an hour before using. Preheat the oven to 350°.
- If you’re using frozen fruit, defrost it. Chop the fruit and place it in a large bowl. Add the sugar, cornstarch, cinnamon, nutmeg, salt and lemon zest. Stir until all of the fruit is evenly coated.
- Prepare the crumb topping. Place the flour and sugar in a bowl. Cut in the butter using a pasty blender, fork, or even your hands. You could also use a stand mixer on a low setting until it’s reaches a crumbly texture. Don’t over mix or it will eventually turn into dough rather than crumb.
- If you made a full batch of pie dough, split it in half and roll out one half on a floured surface. It should be rolled to about 1/4 inch thickness. Pick up the dough using the rolling pin to support it and place it in the bottom of the pie dish. Trim excess dough and crimp the edges.
- Pour your fruit mixture into the pie crust and spread it out evenly. Top the pie with the crumb topping. Or, if you’re putting a crust on top, roll out the crust, place it on top of the pie, trim the excess, and crimp the edges. You’ll also want to poke a few holes in the top crust with a fork so steam can vent out.
- Bake the pie at 350° for 45-60 minutes. The crumb should be starting to turn golden, and the fruit juices should be bubbling around the edges.
My girlfriend, Laura, grew up in Central Pennsylvania, and she has PA Dutch roots going back to the 1600’s. Her favorite pie is Shoofly pie which is a traditional PA Dutch recipe featuring molasses. I had never had shoofly pie before, but wanted to try making a vegan shoofly pie like the ones she had growing up. There are different variations on the shoofly pie including wet bottom and dry bottom. Laura said this pie is very similar to the ones she grew up with and that it falls somewhere between a wet bottom and a dry bottom shoofly pie.
Having never had shoofly pie before, it tasted similar to gingerbread minus the ginger since the molasses bottom and crumb topping merge and create a cake-y layer in the middle. Although pies are usually best warm, I actually liked this pie better after it sat in the fridge for a day or two. The molasses firm up and I like the texture after the layers have settled a bit. This makes it a perfect recipe to make a day ahead of time for Thanksgiving or Christmas! The molasses give it a flavor that just seems to fit with the fall/winter months when gingerbread, gingersnaps and other recipes with molasses are popular.
Before we get to the recipe, I also wanted to share a list of upcoming craft shows where I will be selling my handmade fused glass including pendants, earrings, bracelets, pins, and ornaments. My brother, Don Morrison, will also be at these shows with me selling his fused glass and metal jewelry and glass dishes. It would be great to see you at a show! If you don’t live in the area, check out the jewelry I have posted on my Etsy Shop – The Creative Kat. I have many more pendants, earrings, and bracelets than I can list on Etsy, so if there’s something in particular that you’re looking for or you want to see other colors or designs, let me know!
And now, back to the Shoofly pie!
Pie Crust – make a full batch – you won’t need all of it, but half a batch wasn’t quite enough
1 1/4 cups flour
3 Tbsp Earth Balance vegan butter
3/4 cup brown sugar
1 tsp baking soda
2/3 cup boiling water
3/4 cup molasses
1 1/2 tsp Ener-G Egg Replacer Powder + 2 Tbsp warm water
- Prepare the pie crust following this recipe. Place the dough in the refrigerator for an hour before assembling the pie.
- Preheat the oven to 375°.
- Roll out the pie crust on a floured surface to about 1/4 inch thick. Place it in the pie plate, remove the excess dough, and crimp the edges. Set aside.
- Break the vegan butter into small chunks. Prepare the crumb topping by combining the flour, brown sugar, and butter. You can use a stand mixer or mix it by hand using a pastry cutter. Mix it until it starts to stick together and look crumbly. Over-mixing will turn it into dough, so keep an eye on it.
- Whisk together the Ener-G Egg Replacer powder and warm water and set aside. Bring the water and baking soda to a boil. Remove from heat and whisk in the molasses and egg replacer mixture.
- Pour the molasses filling into the crust. Then sprinkle the crumb topping evenly over the filling. Most of the crumb will sink into the molasses filling, but some will stay dry on top. This is what creates the layers of molasses, cake-y middle, and crumb top.
- Bake the pie for 45-55 minutes. Let it cool and serve warm or cold based on your preference. Enjoy!