Mmmm… Good morning!

“Shoo Fly Pie and Apple Pan Dowdy
Makes your eyes light up,
Your tummy say “Howdy.”
Shoo Fly Pie and Apple Pan Dowdy
I never get enough of that wonderful stuff.
Shoo Fly Pie and Apple Pan dowdy makes the sun come out
When Heavens are cloudy,
Shoo Fly Pie and Apple Pan Dowdy,
I never get enough of that wonderful stuff!”
– “Shoo Fly Pie and Apple Pan Dowdy” by Guy Wood and Sammy Gallop
—————
Mmm, who can resist a good Shoofly Pie? A dense cloud of sweetness surrounded by an earthy terrain of a flour crust… No wonder you’re shooing flies away – who on Earth could stay away?
It’s a dish that, while finding its roots in European pastry tarts, rings for most as profoundly American. Because its ingredients are fairly common and easy to store for long periods of time, The Shoofly Pie is a culinary staple of the Pennsylvania Dutch, who eat it as breakfast as well as dessert. Possibly because it’s a good dessert to make in the summertime – a slower-cooking pie set at a low oven temperature -Southerners also love their Shoofly Pie.
Basic ingredients for a Shoofly Pie:
  • 1 (9 inch) pie shell
  • 1 cup molasses
  • 3/4 cup hot water
  • 3/4 teaspoon baking soda
  • 1 egg, beaten (Vegan option – 1/2 cup tofu, or even 1/2 of a banana)
  • 1 1/2 cups all-purpose flour
  • 1 cup packed brown sugar
  • 1/4 cup shortening (Use pure vegetable shortening for veganizing)
  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 beaten egg. Pour mixture into pie shell.
  3. To Make Crumb Topping: In a medium bowl combine flour and brown sugar. Mix well, then cut in shortening until mixture resembles coarse crumbs. Sprinkle on top of molasses layer.
  4. Bake in preheated oven for 15 minutes. Lower temperature to 350 degrees F (175 degrees C). Bake an additional 30 minutes.
    [Recipe from Allrecipes.com]
Play us out, Dinah!
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