Wednesday, June 11, 2014

Wet Bottom Shoo-Fly Pie


From the kitchen of One Perfect Bite...Today, the universe cruelly conspired to remind me that I am no longer young.  The first revelation was an  obituary for a star whose name I'd never before heard. The second, and far more unkind, was the discovery that my favorite perfume, Shalimar, is no longer being made. I was also reminded, by a child who shall remain nameless, that I have cracks in my face. He refused to buy my smile line gambit and went on to count my cracks. Fortunately, he can't yet count past ten, so we were able to part amicably. All in all, it turned out to be a great day to bake another of those old-fashioned desserts that are going the way of the dinosaurs. The Silver Fox wanted something really sweet and shoo-fly pie came to mind. This is a Pennsylvania Dutch dessert that has tap roots linking it to German settlers in Lancaster country. The name has intrigued folks for years, and while it is a very sweet pie, it's named after a molasses company rather than the flies that may be drawn to its treacly sweetness. A wet bottomed shoo-fly pie has a gooey bottom, cake-like middle, and crumb topping. If you prefer a dry bottomed pie, simply cook it for a longer period of time. The pie is surprisingly good to eat when warm and it is painlessly easy to make. Here is how it is done.



Wet Bottom Shoo-Fly Pie...from the kitchen of One Perfect Bite courtesy of Maple Springs Farm

Ingredients:
1 cup flour
3/4 cup brown Sugar
1 heaping tablespoon shortening
1 cup molasses or King Syrup
1 teaspoon baking soda
3/4 cup boiling water
1 beaten egg
Unbaked 9-inch pie shell

Directions:
1) Preheat oven to 375 degrees F.
2) Mix flour, brown sugar and shortening into crumbs. Divide crumb mixture into two approximately equal portions. Save one portion to top pie. Pour molasses into other half of crumb mixture.
3) Mix baking soda in boiling water. If mixture does not fizz your water is not hot enough or your baking soda is bad. Dump out water and try again. Pie won't rise if it doesn't fizz. When mixture fizzes, pour on top of molasses crumb mixture. Add 1 beaten egg. Mix with fork.
4) Pour into unbaked pie shell. Top with reserved crumbs.
5) Transfer pie to oven and bake for 10 minutes. Without opening oven door, reduce temperature to 350 degrees F and bake for an additional 30-40 minutes. The pie is done when crust is golden and center is still a bit jiggly. Yield: 8 servings.

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7 comments :

Gracie J said...

I can understand your upset about the demise of your favourite perfume. My favourite Oscar del a Renta is still being made, but they have changed something in it and now it just stinks! Ah, but the memories your shoo-fly pie invokes. My grandmother was raised in a small community that has a high Mennonite population. This pie would be purchased at the local farmers market and served on when we visited. Not to everyone's taste, it meant I received a bigger piece! Thank you for the trip down memory lane.

Tricia @ Saving room for dessert said...

Wow this looks amazing. I've researched Shoo-Fly Pie recipes before but never knew anybody that had tried one. Sorry about the cracks - I guess I will hear about it as soon as my grandson starts talking. Happy Wednesday!

David said...

Mary, The cracks are bad enough but when I add in my sags and bags it gets pretty gruesome! Beats the alternative though... I've never had shoo-fly pie but I'd try it if I came across it in an old time/down home restaurant. Take Care, Big Daddy Dave

Marcia Renert said...

Mary-you can still get Shalimar online ... go to fragrancenet.com. I've ordered from them several times and everything is new and fresh. Discounted too! You can even get coupons if you sign up to get their emails. (this is not an advertisement for them...I have no affiliation. Just want you to know that you can still find it. I hate when things I like get discontinued! Enjoy!

Ginny said...

When things like this happen, it is good to drug yourself and go to bed!! I have never tasted one of these! But I think they sell them at the Mennonite Farmer's Market.

Jeannie Tay said...

Sounds like a really sweet treat, would love to try it out just to satisfy my curiosity of this unusually named pie.

Marcellina In Cucina said...

I've heard of Shoo-Fly pie but never tasted it. Yours looks amazing! Don't they say wine gets better with age - I like to think we are like wine!

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