"Shoo-Fly" Pie

There is as much debate as wrinkled noses over the name. This pie is more like a spice cake in a crust than any of the traditional American pies we're accustomed to devouring. After a pilgrimage to his home in Pennsylvania Dutch country, my friend, Hershey, permitted me to sample a slice of his coveted taste-of-nostaglia with the funny name. Later, I surprised him with my offering, which he deemed a "Wet-Bottom Shoo-Fly" Pie. 



"Shoo-Fly" Pie (with a damp zone)


Liquid:
1/2 Tablespoon Soda dissolved in 3/4 cup boiling water
1/2 cup Molasses (Brer Rabbit yellow label)
1 Egg Yolk, beaten well


*Temper yolk with the hot soda water-molasses mixture so that the eggs don't scramble. If this is your first time to temper, message me for easy instructions.


Crumbs:
3/4 cup All-Purpose Flour
1/2 t Cinnamon
1/8 t each of Nutmeg, Ginger, Cloves
1/2 cup Brown Sugar
2 Tablespoons Shortening
1/2 t Salt


*Combine dry ingredients with shortening using hands to work into crumbs.
*Line a 9" deep dish pie plate with pastry OR buy a deep dish frozen pie dough.
*Fill with liquid and sprinkle crumbs over entire surface of liquid.
*Bake 400 degrees - 10 minutes (until crust begins to brown)
*Reduce to 325 degrees until firm.


Eating is only the second half of the fun! Creative chemistry takes place while making and baking. Yep, you're gonna enjoy this!  Happy Thanksgiving!


~"Sam"