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Conference turris::cooks

Title:	How to Make them Goodies
Notice:	Please Don't Start New Notes for Old Topics! Check 5.*
Moderator:	FUTURE::DDESMAISONSec.com::winalski

Created:	Tue Feb 18 1986
Last Modified:	Thu Jun 05 1997
Last Successful Update:	Fri Jun 06 1997
Number of topics:	4127
Total number of notes:	31160

2520.0. "SHOO-FLY PIE" by WMOIS::LONGLEY_M () Wed Jul 18 1990 09:09

    Just came back from a weekend trip to Lancaster County, PA.  Great
    place to visit, plenty of good food, spotless accommodations, beautiful
    country, etc....  Can't wait to go back for a longer stay.  I'm
    enclosing a recipe for a gooey shoo-fly pie taken from one of the free
    newspapers available for tourists.  After trying several pieces of the
    drier version, I prefer the "gooey" recipe.
    
    
    AMISH COUNTRY NEWS
    JULY 1990
    
    About shoo-fly pie.....it may not sound particularly edible, but
    shoo-fly pie has become a delicacy for visitors of Pennsylvania Dutch
    Country.
    
    The three-layered pie owes its name to the bakers who in the early
    years of this country did their baking in outdoor ovens and, because
    the pie's mollasses attracted flies, continually "shooed" the flies
    away.
    
    The pies were invented by North American settlers because
    non-perishable ingredients such as molasses were all that could
    withstand the trips overseas.
    
    
    			GOOEY SHOO-FLY PIE
    
    1 Unbaked 9"or 10" pie shell
    
    SYRUP:
    
    1 Cup Molasses			1/2 Cup Brown Sugar
    1 Cup Hot Water			2 Eggs, beaten
    1 Teaspoon Baking Soda dissolved in the water
    
    CRUMBS:
    
    2 Cups Flour			3/4 Cup Brown Sugar
    1/3 Cup Shortening or Lard		
    Mix crumbs with fork til fine.
    
    Mix syrup, adding soda and water last.  Pour 1 cup syrup into pie
    shell, sprinkle on some crumbs, then pour on rest of syrup and top with
    crumbs.  Leave a good amount of crumbs for the top.  Bake at 400o for
    10 minutes, then at 350o for about 50 minutes.  Serve warm or cold and
    top with whipped topping or ice cream.

T.R Title User Personal
Name Date Lines

2520.1 PIE: Shoo Fly Pie -- another version TNPUBS::MACKONIS We are a compromise of nature! Mon Dec 07 1992 18:12 79

T.R	Title	User	Personal Name	Date	Lines
2520.1	PIE: Shoo Fly Pie -- another version	TNPUBS::MACKONIS	We are a compromise of nature!	`Mon Dec 07 1992 18:12`	79
	Edna Staebler has 3 variations on Shoo-fly pie: Pennsylvania Dutch Shoo-fly Pie Pastry for a one-crust, 9" pie. Bottom part: Top part: 1/2 cup molasses 1 1/2 cups flour 1 teaspoon soda 1 cup brown sugar 1 cup boiling water 3/4 cup butter or lard Pinch of salt 1/2 teaspoon cinnamon Dissolve the soda in the molasses and stir until it foams. Add the boiling water and salt. Mix the flour, butter, sugar and cinnamon into crumbs. Pour 1/3 of the liquid into the unbaked crust. Sprinkle 1/3 of the crumbs over the liquid. Continue with alternating layers, putting the final 1/3 of the crumbs on top. Bake in a 375degF oven for about 1/2 an hour until the crumbs and crust are golden. ------------- Shoo-fly Pie with a Wet Bottom and a Creamy Top Pastry for a deep, one-crust, 9" pie. Whipped cream for `slathering'. Bottom part: Top part: 3/4 cup boiling water 1 1/2 cups sifted flour 1 cup dark molasses 1 cup brown sugar 1/2 teaspoon soda 3/4 cup shortening 1/4 teaspoon salt Pour boiling water over the soda in a bowl and stir in the molasses. Pour into the pie shell. Mix the top part ingredients into crumbs and sprinkle over the molasses mixture. Bake in a 350degF oven for 30 to 40 minutes. Let it cool and slather it with whipped cream. ------------- Ontario Candy Pie [This one is Staebler's mother's adaptation of shoo-fly pie.] Pastry for a one-crust, 9" pie Bottom part: Top part: 1 1/2 cups maple syrup 1 cup flour 1/2 teaspoon soda 1 cup brown sugar 1/2 cup butter Dissolve soda in the maple syrup and pour the mixture into the pie shell. Mix the top part into crumbs and spread over the top of the pie. Bake in a 350degF oven for about half an hour --- but watch it: this bubbling, sticky, luscious thing (sic!) has a tendency to run over and make a mess of the oven. ___________________________________________________________________________ I have yet another shoo-fly pie recipe in Louis de Gouy's diet killer: "The Pie Book". It is essentially the wet bottom version, except he suggests putting it into a very hot oven, 450degF, for the first 10 minutes and cooking it at 350degF for a further 20-25 mins, or until the top is firm. What we call "biscuit pastry" seems to be adequate for these (Butter + plain flour quickly rubbed together + just enough cold water to make a firm, dry pastry, then roll it out on a floured board). Note also that these recipes use uncooked pastry shells, which simplifies things a bit.

Edna Staebler has 3 variations on Shoo-fly pie:


                      Pennsylvania Dutch Shoo-fly Pie


Pastry for a one-crust, 9" pie.

Bottom part:                            Top part:
1/2 cup molasses                        1 1/2 cups flour
1 teaspoon soda                         1 cup brown sugar
1 cup boiling water                     3/4 cup butter or lard
Pinch of salt                           1/2 teaspoon cinnamon

Dissolve the soda in the molasses and stir until it foams.  Add the boiling
water and salt.

Mix the flour, butter, sugar and cinnamon into crumbs.

Pour  1/3 of the liquid into the unbaked crust.  Sprinkle 1/3 of the crumbs
over the liquid.  Continue with alternating layers,  putting  the final 1/3
of the crumbs on top.

Bake in a 375degF oven for about 1/2 an hour until the crumbs and crust are
golden.
			       -------------

              Shoo-fly Pie with a Wet Bottom and a Creamy Top

Pastry for a deep, one-crust, 9" pie.  Whipped cream for `slathering'.

Bottom part:                            Top part:
3/4 cup boiling water                   1 1/2 cups sifted flour
1 cup dark molasses                     1 cup brown sugar
1/2 teaspoon soda                       3/4 cup shortening
                                        1/4 teaspoon salt

Pour boiling water over the soda in a bowl  and stir in the molasses.  Pour
into the pie shell.

Mix the  top part ingredients into  crumbs  and  sprinkle over the molasses
mixture.

Bake in a 350degF oven for 30 to 40 minutes.

Let it cool and slather it with whipped cream.
			       -------------

                             Ontario Candy Pie

[This one is Staebler's mother's adaptation of shoo-fly pie.]

Pastry for a one-crust, 9" pie

Bottom part:                            Top part:
1 1/2 cups maple syrup                  1 cup flour
1/2 teaspoon soda                       1 cup brown sugar
                                        1/2 cup butter

Dissolve soda in the maple syrup and pour the mixture into the pie shell.

Mix the top part into crumbs and spread over the top of the pie.

Bake  in a  350degF  oven for about half an  hour ---  but  watch  it: this
bubbling, sticky, luscious thing (sic!) has a tendency to run over and make
a mess of the oven.
___________________________________________________________________________

I have yet another shoo-fly pie recipe in Louis de Gouy's diet killer: "The
Pie Book".  It is essentially the  wet bottom version,  except he  suggests
putting it  into  a very hot  oven, 450degF, for the first  10  minutes and
cooking it at 350degF for a further 20-25 mins, or until the top is firm.

What  we  call "biscuit  pastry" seems to  be adequate for these  (Butter +
plain flour  quickly  rubbed together  + just  enough cold  water to make a
firm, dry pastry, then roll it out  on  a floured  board).   Note also that
these recipes use *uncooked* pastry shells, which simplifies things a bit.