Archive for February 2010

Shoo Fly Pie

February 25, 2010

Shoo Fly Pie

My mother was raised by her German grandmother. They lived on a farm on the edge of Pennsylvania Dutch Country.

Kate, my mother, learned to cook at her grandmother’s knee. The meals she cooked then and while I was growing up, echoed her Mennonite neighbor’s ethic of frugality.

Shoo Fly is made with simple ingredients to create an old fashioned pie that was eaten at breakfast. (The Pennsylvania Dutch ate pie at breakfast as we enjoy coffee cake or pastries) This pie was not really a signature dish, but something my mother enjoyed making, and we enjoyed eating.

Shoo Fly Pie

Kate’s Shoo-Fly Pie (Schwendt Farm Recipes)

9″ pie plate and freshly made, single crust, pastry.

The dry ingredients:
1 Cup Flour
3/4 Cup light brown sugar
1/4 teaspoon of cinnamon, if desired
1/2 teaspoon salt
1/4 Cup Shortening (Margarine or Crisco or a mixture of both)

The wet ingredients:
1 Cup boiling water
1 Cup Molasses (or New Orleans Syrup for a milder flavor)
1 teaspoon baking soda
1 egg

Preheat the oven to 375
Line the pie plate with pastry, set aside.

Blend the dry ingredients, rubbing together to form crumbs, set aside.

In a good-sized bowl, beat the egg well and beat in the molasses. Add the teaspoon of baking powder to the cup of boiling water and mix. Now very slowly pour the water into the molasses and egg mixture while whisking continuously. This will fizz – that is why you must use a good sized bowl.

Now assemble your pie by layering in liquid mixture and dry ingredient crumbs, starting with the liquid and ending with crumbs. Do Not Stir! Place the pie in the 375 degree oven. Bake ten minutes, lower the oven temperature to 350, and continue baking for 35 to 40 minutes. Test to see if the pie is done with a tooth pick.

Remove to a cooling rack and cool before eating.