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"Shoofly pie."




Source of Recipe


http://www.foodtimeline.org/foodpies.html#shooflypie


Recipe Introduction


In American cuisine, shoofly pie is a sort of treacle tart, made with molasses or brown sugar and topped with a sugar, flour, and butter crumble. It's name is generally taken to be an allusion to the fact that it is so attractive to flies that they have to be constantly shooed away from it, but the fact that it originated as a Pennsylvania-Dutch specialty suggests the possibility that shoofly is an alteration of an unidentified German word."
---An A-Z of Food and Drink, John Ayto [Oxford University Press:Oxford] 2002 (p. 310-1)


Recipe Link: http://www.foodtimeline.org/foodpies.html#shooflypie

List of Ingredients







WHAT IS AMISH SHOOFLY?
There are two basic variations on the traditional Amish Shoofly Pie recipe."Traditional" Shoo-fly pies are made with either a "wet bottom" (soft filling and crumb topping) or "dry bottom" (crumb topping is mixed into the filling), which is commonly served for breakfast."

If you are looking for a Shoo-Fly pie recipe from the early 18th century, try this one from "The Thirteen Colonies Cookbook," by Mary Donovan. On page 135 appears this recipe attributed to Magdelena Hoch Keim of Lobachsville, Pennsylvania. (1730--?). This recipe has been modernized for contemporary kitchens:


Wet-Bottomed Shoofly Pie
3/4 cup Flour
1/2 cup brown sugar
1/2 tsp cinnamon
1/8 tsp each nutmeg, ginger, and ground cloves
1/2 tsp salt
2 tablespoons shortening
1 egg yolk, beaten well
1/2 cup barrel molasses
3/4 cup boiling water
1/2 tsp baking soda
Piecrust dough for 9-inch pie


Recipe



Combine flour, sugar, spices, and salt with the shortening. Work into crumbs with your hands. Add beaten egg yolk to molasses. Pour boiling water over soda until dissolved; then add to molasses mixture. Line a 9-inch pie plate with pastry and fill it with the molasses mixture. Top with the crumb mixture. Bake at 400 degrees until the crust browns, about 10 minutes. Reduce to 325 degrees and bake firm.


Original recipes for "molasses pie" read like this:

Four eggs--beat the Whites separate--one Teacupful of brown Sugar, half a Nutmeg, two Tablespoonfuls of Butter; beat them will together; stir in one Teacupful and a half of Molasses, and then add the Whites of Eggs. Bake on Pastry.
(Mrs. Cole's Recipes, c. 1837--reprinted in The Williamsburg Art of Cookery, Helen Bullock [Colonial Williamsburg:Williamsburg VA] 1937 (p. 127)