Sunday, March 29, 2009
Back in the saddle again.
I love it when my pie crust turns out right. It's the most satisfying feeling. This is what it's supposed to look like before you add the liquids:
And in the pie pan:
Aaaaahhhh! Much better.
Shoo-fly pie holds a precious place in the Baker family (see, I'm part bona fide Baker!). My Great Grandpa Baker was Pennsylvania Dutch. And Shoo-Fly Pie is Pennsylvania Dutch "cuisine". One of Grandpa Baker's favorites. At our first Baker Family Reunion, in 1981, we had a Shoo-Fly Pie baking contest. Grandpa Baker was the judge. He was pretty picky about desserts. I don't have a picture of him testing the pies, but I do have this picture (my favorite of him)--
Edited (months later) to add--here's the picture of Grandpa Baker testing pies/waxing philosophical. I think his gesture is indicating that the crust should be just so. Or that the filling should be this thick. Or something. Thanks Auntie Vickie!
Hee hee. I love that guy.
The Pie Queen, who is not from the Baker line, warned me about making this pie. She said something like, "It's a sticky, treacly mess. You won't like it." (HA, "treacly", I kill myself...)
Apparently, there's no written version of the recipe to which Grandpa Baker compared all others. What we do have is his daughter Jane's recipe, which I altered a little.
Baker Family Shoo-Fly Pie *click here for printable version*
makes 1 9" pie
For the liquid part:
1/2 cup molasses
1/2 cup hot water
1/2 tsp. baking soda
For the crumb part:
1/4 cup cold butter
1 cup brown sugar
1-1/2 cups flour
1/4 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. (heaping) freshly ground nutmeg
Stir liquid part together.
Combine dry ingredients and work in the butter to make crumbs.
Into an unbaked 9" pie shell, put crumbs and liquid in alternating layers with crumbs on bottom and top. Bake in 450 degree oven for 15 minutes. Reduce heat to 350 and bake for another 20 minutes.
I finally found organic brown sugar that packs. In fact, I think it packs better than regular brown sugar. I like it.
On this day, there was nothing to shoo away. The only thing flying was snowflakes (?!March 29!?).
At any rate, I've waited years to say it, and now I shall say it with gusto: MOM! YOU WERE WRONG! Phew. That may be the only time I ever get to say that. Felt good. We loved this pie. All of us. Even the kids. I added more spices than the original recipe called for. And I used butter in place of shortening. Is that the difference between yucky and yummy? Maybe. Served it with a little vanilla ice cream (although whipped cream would be just as good, if not better, atop this pie). It was like gingerbread pie. It's stick-to-your-ribs-y. Not a summer pie. With the snow outside it was almost like Christmas. Delicious.
TGIP Rating--Shoo-Fly Pie--KEEPER--Don't change a thing! Make it for Christmas Eve.
Next up: I'm going to see if I can get Mangled Dave to come over and teach me how to make Boozy Bread Pudding.
P.S. I hope you noticed the printable recipe link above. That's something new I added! I've also added it to previous blog posts where I posted recipes.
P.P.S. Bill, I have a project for you. You know those pie boxes that were on Pushing Daisies? With the sliding lids and the wire/handle system? That were deep enough to carry a pie with a high meringue? I need some.