From the Pennsylvania Dutch Heritage Group's most recent newsletter, here's a recipe for a true local favorite, Shoo-Fly Pie. My favorite part about this? It features Mark's favorite scrapple condiment, King Syrup!
1 c. flour
2/3 c. light brown sugar
1 Tbsp. butter
1 c. King Syrup
1 egg, beaten
1 unbaked 9" pie crust
3/4 c. hot water
1 tsp. baking soda dissolved in 1/4 c. hot water
Mix flour, brown sugar, 1 Tbsp. butter. Reserve 1/2 c. for top. Mix King Syrup, beaten egg, 3/4 c. hot water and add to dry mixture. Then, add baking soda and 1/4 c. hot water. Pour into unbaked 9" pie shell. Sprinkle with 12 c. reserved crumbs. Bake at 350 for 45 minutes.
Now, I've never had, much less made, shoo-fly pie. Has anyone else made it? Is this a "good" version of the recipe? (Megan, queen of cooking and baking, I need your input here!)
Anyway, let me know if you think I should use this recipe or another, and maybe I'll actually (gasp) make a pie!
Mmm this is one of my top 5 favorites! I'm sure you can image that I wish I had a slice and then proceed to beat myself down for even thinking about it. "Bad Dan...shame on you for thinking about sweets!" Image how many more minutes on the treadmill a single slice would amount too- ACK!
Joan,
OK, here's some more about Shoo-Fly Pie...is Wet-Bottom or Dry Bottom? Yes there are such things and there is quite a difference! Wet bottom is just that, soft cooked or uncooked crust that soaks up the filling, YUM YUM!!! I grew up on my great-grandmother's old Mennonite Shoo-Fly Pie and she made both kinds (she also lived to be 102!). So, I'll throw that one out there and let's see what you all think. Personally, I prefer wet-bottom, and of course, who can resist anything with King Syrup!!!!
HAHA, I actually do not have a recipe for this, as I have never made it. My grandmother made dry bottom Shoo-Fly pie when I was growing up, and I have to say, it's always been one of my favorite desserts. Do not attempt to sit down at the table with a slice without a big glass of milk!