Saturday, December 14, 2013

Shoo-Fly Pie

Shoo-Fly Pie is an old-fashioned recipe that uses molasses as its main flavoring. For Shoo-Fly Pie, you want to use regular (sometimes called "light") molasses versus dark or blackstrap (these are too bitter). It's what you'll usually find on grocery store shelves.

The recipe I'm sharing with you today comes from my cookbook The Homestyle Amish Kitchen Cookbook. You can get it on Amazon as well as on other sites. It has lots of good old-fashioned recipes in it!



Unbaked Shoo-Fly Pie



Shoo-Fly Pie


1 cup molasses
1/2 cup brown sugar (be heavy handed)
2 eggs, beaten
1 cup hot water
1 tsp. baking soda, dissolved in the hot water
2 8-inch unbaked pie crusts (these are the smaller pie plates)
2 cups flour
3/4 cup brown sugar (be heavy handed)
1/3 cup cold butter
1/2 tsp. cinnamon (optional)

Mix the first five ingredients thoroughly together to make a syrup. Divide the mixture in half and pour into the two unbaked pie shells.

Thoroughly mix together the rest of the ingredients for a crumb topping. I usually use my hands and rub the mixture repeatedly using my palms. It works for me. Divide and sprinkle crumb topping onto the two pies.

Bake at 450 degrees for 10 minutes and then reduce heat to 350 degrees and continue baking until done, about another 30 minutes. Cool completely before slicing as it will continue to set up a bit.

The pie will have the crumbs on top, but some of them will have mixed with the syrup part and the pie itself should be sort of cake-like and hold its shaped when cut. It's really good with some sweetened whipped cream, which I highly recommend. Just a note here: You really must like the taste of molasses (think gingerbread) in order to fully appreciate this old-time recipe.

Baked Shoo-Fly Pie

Enjoy trying what is possibly a new-to-you, old-time favorite!

May you and your loved ones find the true blessings in this holiday season, and may your memories be sweet ones.

Georgia

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