Summer rerun: From the land of the shoo-fly
This put up ran initially on 29 November 2008.
I was born in Lancaster County, Pennsylvania; and no, I'm not Amish. I've been away from those gently rolling hills for a long time but Thanksgiving makes me nostalgic. I may not be Amish, but it doesn't take an Amishman to appreciate pretty countryside and an urge to make things by hand.
Arguably, Lancaster County's signature dish is a touch some thing called shoo-fly pie. Shoo-fly pie is one of those matters that everyone's heard of however by no means encountered first hand. Shoo-fly pie is one in every of my favored things to bake and it can't be the holidays in my residence without it.
The first time I ever made one for a party, all of us notion it became so extraordinary and cosmopolitan. That is humorous on such a lot of degrees at one time I can't stand it. Anyhow, right here's my recipe for cosmopolitan and exotic shoo-fly pie.
Pie dough for a 9-inch pie
1 cup of all-motive flour
2/3 cup of firmly packed, darkish brown sugar
five tablespoons of unsalted butter (softened)
1 cup light molasses
1 massive egg
1 teaspoon baking soda
1 cup boiling water
Roll out pie dough and turn into a nine-inch pie plate. Trim and flute the edges. In a mixing bowl, combine flour, brown sugar and softened butter. Mash with a fork till it reaches a steady, crumbly consistency. In a separate bowl, beat collectively the molasses, egg and baking soda with a big spoon till blended. Stir inside the boiling water and mix very well (this can begin to foam). Stir half the crumb combination into the molasses mixture and pour into the crust. Sprinkle the closing crumb aggregate flippantly over the top. Bake a 400 tiers, at the center rack, for 10 minutes. Reduce the warmth to 350 ranges and bake until the pie filling has puffed around the sides and is organization within the center, approximately 20 to half-hour greater. Cool on a rack.