===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 08-03-93 (12:52)             Number: 374
From: DAPPY #10 @1618002*1         Refer#: NONE
  To: ALL                           Recvd: YES 
Subj: Shoo-Fly Pie: More with M      Conf: (37) Home Cooki
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   The molasses in this pie recipe formed dark, sticky patches on the top,
and when the baked pie was set on the windowledge to cool, it was a favorite
stopping place for the flies that hovered near the farmhouse kitchen.  Some-
body had to keep constant watch lest a few buzzing black flies became pasted
to the molasses, so what could be a more appropriate name for this pie than
"shoo-fly!"
   There were several types of shoo-fly pie, depening on the proportion of
crumb mixture to molasses.  The dryer type was almost like a coffee cake set
into a pie crust and ws often eaten at breakfast tme.  It was good dunked into
hot milk or coffee.  The "wet" shoo-fly pie was more of a dessert, since it
contained plenty of sweetly oozing molasses.
   The following recipe is a fairly wet Pennsylvania Dutch shoo-fly pie.
Although not traditional, this pie is very good topped with gobs of whipped
cream or with vanilla or butter pecan ice cream.

                               Shoo-Fly Pie

Pie Crust*:
---------

1 cup sifted flour                    1/2 teaspoon salt
2 1/2 tablespoons lard or vegetable shortening
3 tablespoons chilled butter          3 tablespoons cold water

Pie Filling:
-----------

CRUMB MIXTURE:
1 1/2 cups sifted flour
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/4 cup butter (4 Tablespoons; 1/2 stick)

MOLASSES MIXTURE:
3/4 cup hot water                   1/2 teaspoon baking soda
3/4 cup molasses

* To prepare pie crust, add salt to sifted and measured flour in a mixing
  bowl.  With a pastry blender, or two sharp knives worked in a crisscross
  motion, cut in the lard or vegetable shortening and the butter until the
  flour-and-shortening mixture resembles coarse bread crumbs.  Add the water,
  one tablespoon at a time, stirring mixture lightly with a fork so that
  moisture is evenly distributed.  Now mix vigorously with fork until dough
  forms large clumps.  Work with fingers into a ball of dough, place it on a
  floured board or pastry cloth, flatteb it slightly, and roll with a floured
  rolling pin into a circle about 11 inches in diameter.  Fit pastry loosely
  into a 9-inch pie plate and, with floured fingers, form a standing rim of
  dough and pinch or flute as desired.
* Set oven to heat to 425 degrees Fahrenheit.  Place pie crust in refrigerator
  while preparing filling.  Combine first five ingredients of crumb mixture,
  making sure that brown sugar is pressed down firmly to measure.  Cut in
  butter as described for pie crust, but after particles are reduced to size
  of peas, work mixture with fingertips until shortening is well blended with
  flour.
* To prepare molasses mixture, add soda to hot water and let it dissolve.  Add
  molasses and mix well.  Take pie shell from refrigerator.  Sprinkle bottom
  with a light layer of the crumb mixture.  Now add one-third of the molasses
  mixture, top with one-third of the remaining crumb mixture, and repeat twice.
* Bake pie at 425 degrees for 10 minutes, then reduce oven setting to 350
  degrees and bake 20 to 25 minutes longer or until crust is browned and crumb
  mixture is firm.  (Place a large flat pan or a sheet of aluminum foil on
  oven shelf beneath pie plate in case some of the molasses mixture runs over
  during baking.)  Shoo-fly pie is best served warm or at room temperature,
  and does not need to be stored in refrigerator.

* Note:  If preferred, make up pastry (for one 9-inch pie shell) from a
  commercial pie-crust mix, following directions on package, or use a
  prepared, unbaked 9-inch pie shell.

  Via: 1618002*1 1616001*1 2*1 6160*1 1614017*1