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!
I Haven't tried your recipe but the ingredients come close to the ingredients on the box from "Dutch Haven Shoofly Pie Bakery" in Ronks, PA. which was voted Best shoofly pie in the country by Time magazine. I just came back from Lancaster,PA and brought back 2 pies(a regular & a chocolate) they were delicious. I will be trying your recipe.