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.”
- 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)
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.