2007 Winner – Fran Sakelarides

Fran Sakelarides of Perkiomenville, PA baked to impress in 2007 as first place winner in Rockvale Outlets World's Greatest Shoo-Fly Pie Bake-Off Contest.

Ms. Sakelarides beat out more than 25 promising bakers to take home the title of "Best Shoo-Fly Pie", in addition to a $500 Extreme Home Bakeover - a grand prize package of new, state-of-the-art bakeware donated by Kitchen Collection. Her pie, served atop a Texas Fly Swatter, was selected unanimously by a panel of 13 distinguished celebrity judges.

Fran Sakelarides' Recipe for Shoo-Fly Pie: Ingredients:
2 unbaked 9” pie crusts

Crumbs:
2 cups all-purpose flour
¾ cup dark brown sugar
1/2 cup softened butter
¼ teaspoon salt
¼ teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg


Syrup
1 large egg, slightly beaten
¾ cup dark brown sugar
3/4 cup of Golden Barrel table syrup
1/4 cup Golden Barrel Blackstrap Molasses
Pinch of salt
1/8 teaspoon fresh ground nutmeg
1 cup boiling water
1 teaspoon vanilla extract
2 tablespoons of melted butter
1 teaspoon baking soda dissolved in ¼ cup boiling water


Baking Instructions:
Measure all the dry ingredients for the crumbs into a medium-sized bowl. Then add the butter. Combine with pastry blender or two butter knives in a criss-cross fashion until mixture resembles coarse crumbs. Set aside about one fourth of this mixture.

Combine the egg, brown syrup, salt and nutmeg. Add the boiling water and then the vanilla, melted butter and lastly the baking soda dissolved in 1/4 c. of the water. Pour half the syrup into each unbaked pie shell. Add 3/4 of the crumbs. Bake at 400 degrees for 10 minutes. Reduce over temperature to 350 degrees and bake an additional 10 minutes. Now open oven door and sprinkle remaining crumbs over top of pie and bake at 350 degrees for an additional 35-40 minutes or until set. Makes two 9-inch pies.

2006 Winner – Betty Heisey

Betty W. Heisey of Lancaster, PA baked triumphant in 2006 as victor in Rockvale Outlets World's Greatest Shoo-Fly Pie Bake-Off Contest.

Ms. Heisey beat out more than 50 promising bakers to take home the title of "Best Shoo-Fly Pie", in addition to a $500 Extreme Home Bakeover - a grand prize package of new, state-of-the-art bakeware donated by Kitchen Collection. Her pie, featuring handmade flags noting a verse from a vintage Burma Shave advertisement, was selected unanimously by a panel of 15 distinguished local celebrity judges.

Betty Heisey’s Recipe for Shoo-Fly Pie:
Ingredients:
1 unbaked 9” pie crust
Combine with pastry blender (or fork):
1 cup all-purpose flour
¾ cup light brown sugar
¼ teaspoon salt
¼ teaspoon cinnamon

1 large egg, slightly beaten
1 cup of Golden Barrel table syrup (made with molasses)
¾ cup boiling water
1 teaspoon baking soda dissolved in ¼ cup boiling water

Baking Instructions:
Combine the egg and syrup, adding in ¾ of the above crumbs. Add the boiling water in a slow stream, while stirring. Stir in the baking soda mixture. Pour into unbaked pie shell
(9” deep dish). Sprinkle remainder of crumbs over top of pie and bake at 400 degrees for 10 minutes. Reduce oven to 350 degrees and bake for another 45 minutes.

2005 Winner—Dot Martin

Dot Martin emerged as victor in Rockvale Outlets World's Greatest Shoo-Fly Pie Bake-Off Contest for 2005.

Ms. Martin beat out more than 40 promising bakers to take home the title of "Best Shoo-Fly Pie", in addition to a $750 Extreme Home Bakeover - a grand prize package of all new, state-of-the-art bake ware. Her pie, made with Golden Barrel baking molasses, featured a wet bottom a braided crust of sugary leaves. Dot Martin's Recipe for Rockvale Wet-Bottom Shoo-Fly Pie:

ROCKVALE WET-BOTTOM SHOO-FLY

1-1/2 cups all purpose flour
1 cup golden barrel baking molasses
1 cup boiling water
1 tsp. baking soda
2/3 cup brown sugar
1/4 tsp. salt
1 tbsp. shortening

Line a 9-inch pan with pastry. Combine golden barrel molasses, water and baking soda. Set aside. Sift together flour and sugar. Add the shortening to the flour mixture, work with a pastry blender to form crumbs for the top of the pie. Combine the flour mixture to the molasses mix. Stir. Pour into the unbaked pie shell. Top with remaining crumbs and bake at 375 degrees for 40-45 minutes.