Shoo Fly Pie

 

Note from Cheri: Shoo Fly Pie and Apple Pandowdy. The song by Dinah Shore was one of the best selling records of 1946. Lately a new generation has been introduced to the catchy tune, due to its use in a popular Lexus TV commercial. But unlike their older music loving counterparts, most of today's kids have never had the pleasure of eating these two old fashioned desserts that Dinah just "couldn't get enough of." Shoo Fly Pie is a traditional Pennsylvania Dutch dessert. Brown sugar, molasses, shortening, salt, and spices were all non-perishable ingredients that could survive the long ocean's crossing to America made by German immigrants. The pie's unusual name is said to be due to the fact that pies were traditionally set to cool on windowsills, and due to the sweet ingredients, the cook would constantly have to shoo the flies away. Apple Pandowdy is one of a family of simple desserts, known in different parts of the world as cobblers, duffs, grunts, slumps and pandowdies. These desserts have subtle variations, but the base of all of them is fruit baked with a sweet biscuit or cake dough top. The exact origin of the name Pandowdy is unknown, but it is thought to refer to the dessert's plain or "dowdy" appearance. Looks can be deceiving, apple pandowdy is delicious, especially topped with a bit of ice cream or whipped cream. Both these desserts are super easy to make, yet win rave reviews from diners. Try some tonight. Your dinner guests just won't be able to get enough of that wonderful stuff! Click here for an Apple Pandowdy Recipe!

1 unbaked 9" pie crust Crumb Topping: 1 C flour 1/2 C light brown sugar 1 tsp. cinnamon 1/2 tsp. nutmeg 1/3 C butter Liquid Bottom 1 C boiling water 1/2 C light molasses 1/2 C dark corn syrup 1 tsp. baking soda 1 egg, beaten whipped cream for topping

Note: You can make this pie using a full cup of molasses instead of the molasses/corn syrup mixture, but I find the flavor to be a little stronger than my liking, which is why I recommend the mixture. Serves 6-8 Preheat oven to 325° F. Mix the crumb topping ingredients together with a pastry blender until well mixed and mixture resemble fine crumbs. Set aside. Crumb topping is a bit of misnomer as the crumbs will be absorbed into the liquid bottom layer, but we'll get to this later. Mix molasses and corn syrup, add boiling water and stir to mix. Add baking soda and beaten egg and mix well. Spoon into an unbaked piecrust. Spoon the crumb mixture over the top of the pie. Place the pie on a baking sheet covered in aluminum foil ) trust me, if the pie shell overflows you don't want burning sugar syrup all over your oven) and bake for about 40 minutes or until pie is medium set and dark brown. Serve warm or chilled, top with whipped cream.