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

Cinnamon Apple & Banana Nut Tea Cake

Apple Tea Cake on my Bistro Table

I’m always fiddling around trying to satiate my sweet tooth, even though I am diabetic (don’t tell my doctor), I’ll just fix it with a little more insulin and a dog walk, I say to myself.   I love my tea (well coffee too) so here is a nice easy little cake to make for either one.  Takes about 2 hours to make (45 minutes for the prep and an hour and 15 minutes to bake.  As always my biggest recommendation is “get your act together and everything in one place (The French call this “Mise-en-place” and I have discussed in other blogs)

 I could also see this with an additional butter cream drizzle to make it a French Apple Tea Cake.  Serve Hot or Cold, whatever floats your boat. (I like it cold)

 

Prep: 

Lightly butter the sides of a spring form pan.

Cut a circle from parchment paper and line the bottom of the spring form pan.

Peel the apples, cut in half then core.

Make deep slits in the apple halves (you can sprinkle with a little lemon juice to prevent browning) set aside.

Mise-en-place

Ingredients:

 

1 2/3 cup of Butter (1 stick and 5 tablespoons)

1 1/4 cups Sugar

3 eggs

2 teaspoons Vanilla Extract

1 teaspoon Banana Extract

1 1/2 cups flour

1 Teaspoon Baking Powder

1 ½ teaspoons Cinnamon

1/2 Cup Sour Cream

1/2 Cup chopped Walnut Pecans

4 hard apples ( I like Honey Crisp if you can find them but your favorite apple or green baking apples will do)

The Sprinkle

2 tablespoons Melted Butter

2 tablespoons Sugar

1 teaspoon cinnamon

Directions:

Preheat oven to 350 degrees Fahrenheit

Cream the butter and sugar ( I use a stand mixer) until light and fluffy

Add the eggs slowly, one at a time, beating each well.
Beat in the sour cream.

Stop the mixer

Add all the dry ingredients, i.e., flour, cinnamon, baking powder to the mixture and stir in.

Stir in the chopped Walnut Pecans

Spoon the mixture into the spring form Pan

Push the apples into the batter

Press the apples into the batter in the spring form pan

Bake 75 minutes or until a wooden tester says it’s done

Remove from the oven

Brush with butter & sprinkle with Cinnamon Sugar

Mix the topping Sprinkle; sugar and cinnamon together

Brush the top of the cake with butter and sprinkle with the cinnamon sugar mixture.  Let cool slightly then remove spring form onto a serving platter. 

Loose Tea

Here is my favorite Tea

I buy loose tea from Teavana:  (Once you buy loose tea you will never use another teabag.)

I make my tea as follows:

My Cast Iron Hobnail Teapot

·         2 teaspoons Earl Grey Crème Black Tea

·         1 teaspoon Mountain Jasmine Tea

·         16 ounce of water (bring to a boil then let sit for 1 minute, it will be the right temperature at that point)

·         Pour over tea leaves and let seep for 4 minutes ( I like strong tea, less time if you don’t)

·         1 tablespoon of honey

·         1 packet sweet and low

·         1 teaspoon of heavy cream

Tilapia en Papillote with a Mirepoix, Herb and Garlic Stuffing

Well I was all set to blog about another dessert, when suddenly I remembered I promised to do an Entrée before I did another desert.  This one is one of my favorites and I do many variations of the basic concept.  It is really simple, but will impress the hell out of your dinner party guests, when you serve a parchment package on their plate.  Then watch their eyes and noses perk up as you demonstrate how to open the package.  Full of flavor and sure to delight.

   

Tilapia in Parchment with Peas

Prep:

You will need parchment Paper and a cookie sheet for this

(serves 2)

Ingredients:

4 pieces of Tilapia (you can use frozen but thaw out and be sure the fish is dry in either case)

4 tablespoons butter (divided)

Finely Julienne or course grate a large carrot

Finely Julienne or Course grate a stalk of celery

Course chop 1/2 medium onion

Thinly slice 4 mushrooms

2 cloves of garlic, grated

1 teaspoon  Lemon Juice

1 teaspoon Herbs de Provence (If you don't have this, make it or improvise, try sage, thyme and fennel seed crushed)

1 slice of bread (finely chopped to make large bread crumbs)

1 teaspoon Paprika

1 teaspoon Garlic Powder

Salt & Pepper

Parchment Paper 14 x14 (2 pieces)

Directions: 

 Pre heat an oven to 400

Fold the parchment in half and then from the bottom next to the fold cut outward, up and around to make a Heart. (You know you did this in 1st grade you haven't forgotten how.  If you open you will have a big heart.

In a small bowl, mix the Carrot, Celery, Onion, Mushrooms, Garlic, Lemon Juice, Herbs de Provence and large bread crumbs.  Salt and Pepper to taste.

Next, Salt and Pepper to taste the Tilapia filets.

Assembly:   Lay one Filet on the Parchment, centered, next to the center fold with the heart point down, Place 1/2 the mixture on top of the Filet, then dollop with 1 Tablespoon of butter.  Place the other Filet on top and press and cup the two pieces of fish at the same time.  Lightly dust with Garlic Powder and Paprika, then dollop with 1 tablespoon of butter. 

Next fold  the heart half over the fish.  Now starting at the point, tightly begin to fold and seal the Parchment around the fish, over lapping the seam for a tight seal.  You will now have a sealed envelope.

Repeat the Assembly for the other serving of fish.

Place Parchment of Fish on a Baking sheet and Bake at 400 degrees for 20 minutes.

Cut a cross and peel back the parchment to serve.

Buttered Peas make an excellent Accompaniment.

Enjoy