AN700018@brownvm.brown.edu (Marilyn Fetterman) (01/17/91)
The recipe for "shoofly pie" in The Frugal Gourmet Cooks American comes
(reorganized) from Davidow, Claire S. and Ann Goodman (eds.). 1983.
Pennsylvania Dutch Cookbook of Fine Old Recipes. Reading, PA:
Culinary Arts Press. In this (64 page) book, the recipe is called
"Molasses Shoo-Fly Cake (Molasses Crumb Pie)." This book gives an
additional recipe for (wet bottom) "Shoo-Fly Pie (Old Lehigh County
Recipe)." I prefer this recipe--and not just because I am PA Dutch and
come from Lehigh County.
Shoo-Fly Pie (Old Lehigh County Recipe)
Pastry (recipe follows, from page 47 in book)
1 1/2 cups flour
1 cup firmly packed brown sugar
1/4 cup butter or lard
1/2 cup light molasses
1/2 cup hot water
1/2 teaspoon baking soda
Combine flour and sugar. Cut in butter with pastry blender or two
knives until mixture is crumbly. Set aside. Mix together the
molasses, water, and baking soda. Divide evenly between two pastry-
lined 8-in. pie pans. Top each with one-half of the crumbs. Bake at
450 degrees F 10 min. Reduce heat to 350; bake about 20 min. longer,
or until firm.
Two 8-in. pies
Pastry
3 cups sifted flour
1 teaspoon salt
1 cup lard or other shortening [lard is much better]
5 tablespoons cold water
Sift the flour and salt together. Cut in the lard with pastry blender
or two knives until pieces are the size of small peas. Gradually
sprinkle water over mixture, mixing lightly with a fork after each
addition; add only enough water to hold pastry together. Roll out on a
floured surface and fit into pie pan. Don't stretch pastry when
fitting into pan, as this will cause shrinkage in finished product.
Use as directed in pie recipes.
Enough for two or three 1-crust pies or one 2-crust pie
I forgot to mention that shoo-fly pie is traditionally eaten
at breakfast.
[ is LACTO the appropriate keyword? This recipe recommends lard, so
perhaps I should have used MEAT? Presumably butter could also have been
used (or vegetable shortening) in the pastry.. -aem ]