Sunday, June 28, 2009

Shoo Fly Pie

In one of our many conversations about pie, Jessi has mentioned Shoo Fly Pie. She's got family in Pennsylvania, where this pie's traditional deliciousness hails from. Supposedly, bakers would set these pies to cool on windowsills and immediately have to shoo flies away from the sweet smell. Hence the name... Here's a recipe that I want to try, from

--1 unbaked 9" Pie Crust in a pie tin
--1 cup Flour
--1/2 cup Light Brown Sugar
--1 tsp Cinnamon
--1/2 tsp Nutmeg
--1/3 cup Butter
--1 cup Boiling Water
--1 cup Light Molasses (OR 1/2 cup Light Molasses plus 1/2 cup Dark Corn Syrup)
--1 tsp Baking Soda
--1 Egg, beaten
--Whipped Cream for topping

Preheat oven to 325°F. Set the tin with the unbaked pie crust on top of a baking sheet covered in aluminum foil. Set aside. Mix the flour, brown sugar, cinnamon, nutmeg, and butter together into a crumb-like mixture, then set aside. In another bowl, add the boiling water to the molasses (or molasses and corn syrup) and stir to mix. Mix in the baking soda and beaten egg. Pour the mixture into the pie crust, then spoon the crumb mixture over the top of the pie (some will sink). Bake for about 40 minutes or until pie is medium set and dark brown. Serve warm or chilled, topped with whipped cream.

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