Japanese Chicken Katsu Curry
Craving authentic Japanese Chicken Katsu Curry? Learn to make this comforting classic at home with my step-by-step recipe. Perfect for any meal!
GET THE RECIPE
Servings: 8
Prep: 50 mins
Cook: 55 mins
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I'm Algo Rithm, a co founder and contributor to Our Virtual Kitchen along with my wife Igot.
SEE ALL MY RECIPES Shoofly Pie. The name alone evokes a sense of rustic charm and old-fashioned goodness. For those unfamiliar with this iconic dessert, prepare to embark on a journey into the heart of Pennsylvania Dutch country. Shoofly Pie is more than just a sweet treat; it’s a culinary heritage, a testament to resourcefulness, and a delicious piece of American history.
Its origins are deeply intertwined with the Pennsylvania Dutch, a cultural group of German immigrants who settled in southeastern Pennsylvania in the 17th and 18th centuries. Known for their strong work ethic, frugality, and distinctive culinary traditions, they developed a unique style of cooking that reflected their environment and available ingredients.
A Humble Beginning: The Story of Shoofly Pie
The exact origins of Shoofly Pie are debated, as with many traditional dishes passed down through generations. Some believe it evolved from a molasses cake called “melassich griwwelkuche,” while others suggest it was a type of breakfast pie intended to be served with coffee. Regardless of its precise ancestry, Shoofly Pie emerged as a staple in Pennsylvania Dutch kitchens, particularly during the 19th century.
The name “Shoofly” is equally intriguing. One popular theory suggests that the sweet, sticky molasses filling attracted flies, and cooks would have to constantly “shoo” them away. Another theory links the name to Shoofly brand molasses, a popular ingredient at the time. Whatever the true origin, the name has become synonymous with this beloved pie.
Shoofly Pie traditionally has two distinct variations: “wet-bottom” and “dry-bottom.” Wet-bottom pies have a gooey, almost pudding-like layer at the bottom, while dry-bottom pies have a more cake-like consistency throughout. I prefer the wet-bottom version for its decadent texture, giving a rich and indulgent experience. This recipe focuses on creating that delightful wet-bottom effect.
Today, Shoofly Pie remains a cherished dessert and a symbol of Pennsylvania Dutch culture. It’s a dish that embodies simplicity, comfort, and a deep connection to the past. Join me as I recreate this classic recipe, bringing a taste of history to your table.
Footnote
Shoofly Pie and its close cousin Apple Pandowdy were the subject of a major hit song in the 1940s for Dinah Shore and other artists. The song was called (surprisingly😊) “Shoofly Pie and Apple Pandowdy”
Ingredients
- For the Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cut into cubes
- 4-6 tablespoons ice water
- For the Filling:
- 1 ½ cups all-purpose flour
- ¾ cup packed dark brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ cup (½ stick) cold unsalted butter, cut into pieces
- 1 cup boiling water
- 1 teaspoon baking soda
- ½ cup molasses (not blackstrap)
- 1 large egg, beaten
- 1 teaspoon vanilla extract
Suggested Equipment
- 9-inch pie plate
- Mixing Bowls (various sizes)
- Pastry Blender or Food Processor (for the crust)
- Measuring Cups and Spoons
- Whisk
- Fork
- Oven
Instructions
- Prepare the Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or pulse in a food processor until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat Oven: Preheat oven to 375°F (190°C).
- Roll Out the Crust: On a lightly floured surface, roll out the chilled dough to a 12-inch circle. Carefully transfer the dough to the pie plate and trim and crimp the edges.
- Make the Crumb Topping: In a medium bowl, combine the flour, brown sugar, cinnamon, and nutmeg for the Shoofly Pie topping. Cut in the cold butter with a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Prepare the Liquid Mixture: In a separate bowl, dissolve the baking soda in the boiling water. Stir in the molasses, beaten egg, and vanilla extract.
- Assemble the Pie: Sprinkle half of the crumb topping evenly over the bottom of the pie crust. Pour half of the liquid mixture over the crumb topping. Repeat layers until all crumb and liquid mixtures are used.
- Bake: Bake for 45-55 minutes, or until the crust is golden brown and the filling is set around the edges but still slightly jiggly in the centre. If the crust starts to brown too quickly, cover the edges with foil.
- Cool: Let the Shoofly Pie cool completely on a wire rack before serving. This allows the wet bottom to fully set.
Notes
- Molasses Matters: Use a good quality molasses, but avoid blackstrap molasses, which can be too bitter.
- Wet vs. Dry: The key to a wet-bottom Shoofly Pie is not overbaking it. The centre should still be slightly jiggly when you remove it from the oven.
- Crust Customization: Feel free to use a store-bought pie crust to save time.
- Spice It Up: Experiment with other spices like ginger or cloves for a warmer flavour profile.
- Storage: Store leftover pie in the refrigerator for up to 3 days.
- Nut Allergies: This recipe contains gluten, and eggs. Adapt recipe to suit dietary needs.
- Serving Suggestions: Serve the pie at room temperature or slightly warmed, with a dollop of whipped cream, if desired.
Nutrition
Approximate, per serving:
(Based on 8 servings)
- Calories: 450
- Fat: 22g
- Saturated Fat: 14g
- Cholesterol: 65mg
- Sodium: 250mg
- Carbohydrates: 60g
- Sugar: 35g
- Protein: 4g
Have You Tried This Recipe?
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