Shoofly Pie
Pastry:
1 1/4 cups all-purpose flour, plus more for dusting
1 tablespoon granulated sugar
Pinch salt
1/2 cup (1 stick/4 oz./113g) unsalted butter, cold and cut into small chunks
2 tablespoons ice water, plus more if needed
Filling:
1 cup unsulphured molasses or Pennsylvania Dutch Table Syrup
3/4 cup hot water
1 teaspoon baking soda
2 large eggs, lightly beaten
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
Crumb Topping:
1 cup all-purpose flour
1/2 cup brown sugar
2 tablespoons (1/4 stick/1 oz./28g) unsalted butter
Garnish:
Whipped cream, for serving
Instructions:
To Make the Pastry:
Combine the flour, sugar, and salt in a large mixing bowl. Add the butter
and mix with a pastry blender or your hands until the mixture resembles
coarse crumbs. Pour in the ice water and work it in to bind the dough until
it holds together without being too wet or sticky. Squeeze a small amount
together, if it is crumbly, add more ice water, 1 tablespoon at a time. Wrap
the dough in plastic wrap and refrigerate for at least 30 minutes.
Sprinkle the counter and a rolling pin lightly with flour. Roll the dough
out into a 10-inch circle; to check the size, put the 9-inch pie pan upside
down over the dough. Carefully roll the dough up onto the pin (this may take
a little practice) and lay it inside the pie pan. Press the dough firmly
into the bottom and sides so it fits tightly. Trim the excess dough around
the rim. Place the pie pan on a sturdy cookie sheet so it can prevent spills
from burning in the bottom of the oven.
Preheat oven to 350 degrees F/180 degrees C.
To Make the Filling:
In medium-size mixing bowl, combine the molasses and water; stir in baking
soda, eggs, and spices.
To Make the Crumb Topping:
With a pastry blender, mix together the flour, brown sugar, and butter,
until it is the texture of coarse crumbs. Take 1/2 cup of the crumb mixture
and put it in the bottom of the pie shell, pour in the molasses filling, and
scatter the remaining crumbs on top.
Bake for 30 minutes, until the filling jiggles slightly and the top is firm.
Let cool to room temperature before cutting. Serve with whipped cream.
Makes 1 (9-inch) pie, about 8 servings
'I have loved the stars too fondly to be fearful of the
night.
Sugar
-----Original Message-----
From: blindcooks-bounce@xxxxxxxxxxxxx
[mailto:blindcooks-bounce@xxxxxxxxxxxxx] On Behalf Of Valerie
Sent: Friday, May 13, 2016 4:55 PM
To: blindcooks@xxxxxxxxxxxxx
Subject: [blindcooks] Re: Apple Pandowdy
Hello Sugar, thanks for forwarding this recipe, I've always wondered what
apple pan dowdy might be and also what shoo fly pie might be, as mentioned
in that song.
A nice first recipe to read this morning, I've not been at the computer in
quite a while. I guess many would know shoo fly pie recipe, I'd love to
know what the recipe is, out of interest.
Cheers and thanks again for the recipe. Valerie
-----Original Message-----
From: blindcooks-bounce@xxxxxxxxxxxxx
[mailto:blindcooks-bounce@xxxxxxxxxxxxx] On Behalf Of Sugar ;(Redacted sender
"sugarsyl71" for DMARC)
Sent: Saturday, 14 May 2016 7:34 AM
To: Santa's Workshop
Subject: [blindcooks] Apple Pandowdy
Apple Pandowdy
2 sticks or 1 packet Betty Crocker Pie Crust Mix
1 can (20 ounces) apple slices, drained
1/2 cup brown sugar, packed
3 tablespoons butter or margarine, melted
6 tablespoons maple-flavored syrup
Heat oven to 425 degrees. Prepare pastry for 8 inch two crust pie as
directed on package. Stir together apple slices and brown sugar; turn into
pastry lined pie pan. Top with butter and 3 tablespoons of the syrup. Cover
with top crust which has slits cut in it; seal and flute.
Bake 15 minutes; remove from oven. Make crisscross cuts about 1 inch apart
through top crust and filling. Drizzle remaining syrup on top. Cover edge
with 2 to 3 inch strip of aluminum foil to prevent excessive browning; bake
25 minutes longer. Serve warm and, if desired, pour on additional syrup.
American Classic
-God grant me the serenity to accept the things I cannot change The courage
to change the things I can And the wisdom to know the difference Living one
day at a time, Enjoying one moment at a time, Accepting hardships as the
pathway to peace Taking, as He did, this sinful world as it is Not as I
would have it, Trusting that He will make all things right If I surrender to
His will, That I may be reasonably happy in this life.
-Blessings, Sugar
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