Recently posted by Doug Brown of the Denver Post in his trials of "food absitinence":

"From Edna Eby Heller's "The Art of Pennsylvania Dutch Cooking." Heller, a Pennsylvania newspaper woman, is a distant relative of Denver Post reporter Douglas Brown.

This is one of three recipes for shoo-fly pie in the book. It has a "damp zone" next to the crust. It is sometimes referred to as the "wet-bottom shoo-fly." According to Heller, this is the preferred type of shoo-fly pie."

Ingredients:

• 1 egg yolk
• 1/2 cup molasses
• 3/4 cup boiling water
• 1 teaspoon baking soda
• 1 cup flour
• 1/2 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/8 teaspoon ginger
• 1/8 teaspoon cloves
• 1/2 cup brown sugar
• 1/2 teaspoon salt
• 2 tablespoons shortening
• Pastry shell, unbaked  (dairy-free)

Directions

Beat the egg yolk in a small bowl. Blend in the molasses. Add the boiling water with the soda dissolved in it. Set aside.

Combine dry ingredients with the shortening and work into crumbs with fingers. Put liquid into pastry shell and top with crumbs. Bake in a 400 degree oven for 10 minutes, then reduce heat to 325 degrees and bake 35 minutes longer.

	02-11-2008 15:30
	When I was 16, I worked in a restaurant called Dutch Pantry. They served the most luscious soggy-bottomed shoofly pies, but they were always delivered so we never got to see an ingredient list. Unfortunately, this version is nothing like those.     The molasses flavor is completely overpowering, hitting you square in the face with the first bite. As for my hubby and I, there were no second bites; it was just nasty, even for him with all that whipped cream to mask it a little. I'd made my own crust too, as I couldn't find any premade that didn't contain dairy. Nearly two hours of effort, for nothing. We tossed the whole thing out.    The filling needs sweetened somehow to temper the molasses "bite". Dutch Pantry's let the molasses flavor shine through a pleasantly sweet base. Don't waste your time or ingredients on this one.

Shelli

	02-11-2008 16:13
	I didn't have a problem with the sweetness, did you add the brown sugar? The recipe calls for 1/2 cup of brown sugar, which seemed like plenty to me!

Alisa

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