Shoo-Fly Pie

Freshly Baked Shoo-Fly Pie

A pie with a funny name, this was one of my favorite pies, when I was a kid.  I was in the mood for one, so I thought I would share how to make it and a little bit of its history, with you.  You would think there would be some German somewhere in my genes instead of Swiss and English, because my family always liked German cooking the best.  My Mother was never much of a baker, that was reserved for my Aunt Betty, but she knew where to buy the best Shoo-fly pies.  The Pennsylvania Dutch made them.  I don’t remember if my Aunt (who was the baker of the family) ever made this type of pie.  They are both long gone so I can’t ask. I am left with only my good memories.

First of all I have to tell you I hate dough pie crust as a rule, but I do like the kind of French crust that I am sharing with you, in this blog, as long as it contains a tasty filling.  This dark molasses treat will certainly fill that bill.  

Ok, so what is a Shoo-fly pie:  Well, if you visit Lancaster County Pennsylvania, Shoo-Fly Pies abound, in all the stores and restaurants.  Actually this is more like a coffee cake with a wet molasses bottom than a pie. In the early 1700’s, when William Penn was looking for settlers, the Amish and Mennonites both settled in Pennsylvania because of Penn’s policy on religious tolerance. These settlers became known as “Pennsylvania Dutch” (actually a misnomer as others mistook Deutschland (Germany) for Dutch), when asked where they were from.  These settlers loved their pies and came up with a lot of originals.  They invented pies out of the staples that were available and would last on long voyages, Staples like flour, brown sugar, molasses, lard, salt, and spices.  The Shoo-Fly pie, is probably a variation of an older British tart, called a Treacle Tart (Treacle is a syrup made from sugar cane) and the Amish made do with what they had available.  The name is debated, but I like to think it probably came from shooing the fly’s away from the cooling molasses in olden days.  In any case, if you have never had this pie, you don’t know what you are missing.  Good luck.

The Pie

Preparation:

The Molasses Filling

Prep a Pie shell (buy a 9 inch at the store or make per recipe below)

9 inch Pie Plate (I have several Pyrex, but you could use disposable aluminum)

A couple of medium mixing bowls (I have a 5 piece stainless steel; nested set, love these. Easy to clean and don’t break)

Pastry Cutter.

Ingredients:

·         1 (9 inch) pie shell

·         1 cup molasses

·         3/4 cup hot water

·         3/4 teaspoon baking soda

·         1 beaten Egg

Crumb Topping and Fill

·         1 1/2 cups all-purpose flour

·         1 cup packed brown sugar

·         1/4 cup shortening (not liquid) (I always have Crisco Blocks in the cupboard)

Directions:

1.      Preheat oven to 400 degrees F (200 degrees C).

2.      To Make Bottom Layer: In a medium bowl combine molasses, hot water, and baking soda. Stir well. Whisk in the beaten egg. Pour mixture into pie shell on top of half the crumb mixture..

Final Assembly

3.      To Make Crumb Topping: In a medium bowl combine flour and brown sugar. Mix well, and then cut in shortening until mixture resembles coarse crumbs. Sprinkle on top of molasses layer.  Use all of the crumbs they will sink into the molasses liquid. 

4.      Bake in preheated oven for 15 minutes. Lower temperature to 350 degrees F (175 degrees C). Bake an additional 30 minutes.

5.      Allow to cool on a rack.  I like my pie refrigerated, for several hours, traditionalist serve it warm with whip cream, but that’s up to you.

French Pastry Pie Crust

Ingredients:

Pie Crust

·         3 Cups Flour

·         1 1/2 teaspoons salt

·         3 tablespoons sugar

·         1 cup shortening (not liquid) I always have Crisco blocks in the cupboard)

·         1 egg

·         1 teaspoon distilled white vinegar

·         5 tablespoons water

Directions:

1.       In a large bowl, combine the flour, salt and sugar.  Mix well, then cut in the shortening until the mixture resembles coarse sand.

2.       In a small bowl, combine egg, vinegar, and 4 tablespoons of water.  Whisk together, and then add gradually to the flour mixture, stirring with a fork.  Mix until the dough forms a ball.  Add one more tablespoon of water if necessary.

3.       Cover with plastic wrap and allow the dough to rest in the refrigerator for 10 minutes before rolling out.

      Roll out to plate size.  Crimp the edges.  Then bake at 375 F for 15 minutes.

4.       This will make 2, 9 inch pie crusts.  You can cut in half and refrigerate for up to a week.  Or Freeze.

 Hope you enjoy it

David