From the land of the shoo-fly
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 something known as shoo-fly pie. Shoo-fly pie is one of these things that everybody's heard of but never encountered first hand. Shoo-fly pie is one among my favourite matters to bake and it can't be the holidays in my residence with out it.
The first time I ever made one for a party, every body notion it become so exceptional and cosmopolitan. That is humorous on so many tiers at one time I cannot stand it. Anyhow, right here's my recipe for cosmopolitan and unique shoo-fly pie.
Pie dough for a nine-inch pie
1 cup of all-motive flour
2/3 cup of firmly packed, darkish brown sugar
5 tablespoons of unsalted butter (softened)
1 cup light molasses
1 huge 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 rims. In a blending bowl, integrate flour, brown sugar and softened butter. Mash with a fork until it reaches a constant, crumbly consistency. In a separate bowl, beat collectively the molasses, egg and baking soda with a massive spoon till blended. Stir within the boiling water and blend very well (this could begin to foam). Stir half of the crumb combination into the molasses aggregate and pour into the crust. Sprinkle the closing crumb combination lightly over the top. Bake a 400 levels, on the middle rack, for 10 minutes. Reduce the warmth to 350 levels and bake until the pie filling has puffed across the sides and is company inside the middle, approximately 20 to 30 minutes more. Cool on a rack.