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.”
Special Diet Notes: Shoo-Fly Pie
By ingredients, this recipe is dairy-free / non-dairy, peanut-free, nut-free, and vegetarian.
- 1 egg yolk
- ½ cup molasses
- ¾ cup boiling water
- 1 teaspoon baking soda
- 1 cup flour
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ⅛ teaspoon ginger
- ⅛ teaspoon cloves
- ½ cup brown sugar
- ½ 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.