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Prep Time : 30min
Cook Time : 35min
Course : Dessert
Special : Easy
Type of Prep : Assemble, Bake, Blend / Process, Boil, Mix / Beat
Cuisine : U.S. Regional
Occasion : Thanksgiving
 

Shoo Fly Pie

From Jennifer Emick,
Your Guide to Alternative Religions.
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This is the pie my Pennsylvania Dutch Great Grandmother used to make. Thanksgiving was the only holiday we didn't have anything Italian on the menu. (which is odd because even on the fourth of July, we'd have penuche cake) I wouldn't eat this pie for years after my evil uncle convinced me the color came from real flies. (When your family eats calimari, you can never be too sure!) Now, it wouldn't be Thanksgiving without it.

INGREDIENTS:

  • 3 Cups Unbleached Flour
  • Pinch salt
  • 1 Cup Sugar
  • 1/2 Cup Butter
  • 1 Cup Molasses (not blackstrap)
  • 1 Teaspoon baking soda
  • 1 Cup boiling water
  • 1 uncooked Pie Crust of your choice; large pie dish

PREPARATION:

Preheat oven 400 degrees. Combine flour, salt, sugar and butter. Mix with a fork or pastry blender until it resembles coarse crumbs. Stir together molasses, baking soda, boiling water. Add about 1/3 to 1/2 of the crumb mixture to the molasses mixture and pour into prepared pie crust. Sprinkle the remaining crumb mixture on top.

Bake 10 minutes, then lower oven temp. to 375 and bake 20 minutes more, until pie is firm in the center. Store at room temperature.

Variation: Add about a teaspoon of pumpkin pie spice to the crumb mixture before blending.

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