So, I decided to try making a traditional Shoo Fly Pie myself so that I could use real, old-fashioned ingredients and so that I could have a taste of Amish country without having to drive eight hours to get there.
Pie Pastry for One 9 inch Pie Plate
1 cup flour (I like using spelt)
1/2 tsp salt (You can find my favorite sea salt here)
1/3 cup lard (or 1/3 butter, or half butter half lard, depending on what you have on hand.)
3-4 Tbs cold water
(Note: The ingredients here are for my favorite pie pastry recipe, but any pie pastry will work here, so just use whatever is your favorite.)
Crumb Topping
1 1/4 cups flour
1/2 cup whole cane sugar (or rapadura or sucanat)
1/2 cup butter
1 tsp cinnamon
1 tsp nutmeg *
pinch salt
* The original recipe calls for only 1/2 tsp of nutmeg, but since nutmeg is one of my favorite spices, I used a full tsp. If you’re not a nutmeg fan, though, you can use less.
Filling
3/4 cup warm water
3/4 cup molasses *
1/2 tsp baking soda
* I would recommend using regular unsulfured molasses rather than blackstrap molasses for this recipe. Since the molasses is the only sweetener for the filling, blackstrap would make for a pretty bitter filling. If all you have on hand is blackstrap, though, you could replace a couple of spoonfuls of molasses with a couple spoonfuls of pure maple syrup for a molasses flavor that’s not quite as overwhelming.
Directions:
1) Preheat your oven to 425 degrees and prepare your pie pastry. If you’re using my favorite pastry recipe (above), mix the salt in with the flour, and then cut the lard (or lard/butter combo) into the flour with a pastry blender. Then add the cold water and mix until a soft dough forms. Roll the pastry out and line a 9″ pie plate with it.
2) For the crumb topping, combine the flour, sugar, salt, cinnamon and nutmeg in a bowl. Then cut the butter into small pieces, and use a pastry blender to combine the butter with the dry ingredients until the mixture forms into delectable buttery crumbs.
3) For the filling, heat up your water in a sauce pan until it is warm (but not boiling.) Then take the water off the heat and stir in the molasses until fully blended. Next, add in your baking soda and stir well to combine. The mixture will look frothier as the soda reacts with the acid in the molasses.
for full recipes please see : www.ourheritageofhealth.com
Pie Pastry for One 9 inch Pie Plate
1 cup flour (I like using spelt)
1/2 tsp salt (You can find my favorite sea salt here)
1/3 cup lard (or 1/3 butter, or half butter half lard, depending on what you have on hand.)
3-4 Tbs cold water
(Note: The ingredients here are for my favorite pie pastry recipe, but any pie pastry will work here, so just use whatever is your favorite.)
Crumb Topping
1 1/4 cups flour
1/2 cup whole cane sugar (or rapadura or sucanat)
1/2 cup butter
1 tsp cinnamon
1 tsp nutmeg *
pinch salt
* The original recipe calls for only 1/2 tsp of nutmeg, but since nutmeg is one of my favorite spices, I used a full tsp. If you’re not a nutmeg fan, though, you can use less.
Filling
3/4 cup warm water
3/4 cup molasses *
1/2 tsp baking soda
* I would recommend using regular unsulfured molasses rather than blackstrap molasses for this recipe. Since the molasses is the only sweetener for the filling, blackstrap would make for a pretty bitter filling. If all you have on hand is blackstrap, though, you could replace a couple of spoonfuls of molasses with a couple spoonfuls of pure maple syrup for a molasses flavor that’s not quite as overwhelming.
Directions:
1) Preheat your oven to 425 degrees and prepare your pie pastry. If you’re using my favorite pastry recipe (above), mix the salt in with the flour, and then cut the lard (or lard/butter combo) into the flour with a pastry blender. Then add the cold water and mix until a soft dough forms. Roll the pastry out and line a 9″ pie plate with it.
2) For the crumb topping, combine the flour, sugar, salt, cinnamon and nutmeg in a bowl. Then cut the butter into small pieces, and use a pastry blender to combine the butter with the dry ingredients until the mixture forms into delectable buttery crumbs.
3) For the filling, heat up your water in a sauce pan until it is warm (but not boiling.) Then take the water off the heat and stir in the molasses until fully blended. Next, add in your baking soda and stir well to combine. The mixture will look frothier as the soda reacts with the acid in the molasses.
for full recipes please see : www.ourheritageofhealth.com
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