JawnDiablo
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shoo fly pie
....may just be the most delicious gift i have ever received for fixing a friends car.
i could eat an entire pie in one sitting if i dont stop myself.
BD I know you have to partake in thsi sweetness living near them Amish.
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Voodoobillyman
The Artist Formerly Known As...
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Man, I love me some shoo fly pie. I remember my nana would make it every year when we would go to visit them in Allentown. I miss my grandparents and
going to PA to visit them. Memories of a lifetime
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Vanilla Gorilla
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I have had that at some family reunions when the PA contingent brought it. good stuff.
Well I've got a feeling I'm gonna get mine in. Retribution let the games begin.
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Furly
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Ohhhhhhhh how I miss the shoo fly pie! By far the best thing I ate on my voyage last year. I got to get a recipe and perfect that shit!
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JawnDiablo
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Furly,
Here's what I just had for lunch.
"the greek trio"
at a local diner.
the stuff really kicked ass
greek salad
spanakopita
manikopita
and pistachia (sp)
I'm full.
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morgan
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What the hell is shoo fly pie?
Support the arts, shoot a rapper.
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BDx13
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| Quote: | Originally posted by Furly
Ohhhhhhhh how I miss the shoo fly pie! By far the best thing I ate on my voyage last year. I got to get a recipe and perfect that shit!
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you mean after scrapple, of course!
i, too, am a fan of shoo fly pie.
i first had it as a teenager when i worked in a bakery that sold 'old fashioned, wet-bottom, shoo fly pie'!
If I fail math, there goes my chance at a good job and a happy life full of hard work.
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clevohardcore
* Kick\'n ass on the wild side *
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I never heard of it. What is it?
Each aspect of the soul has it's own part to play, but the ideal is harmonious agreement with reason and control.
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DaveMoral
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Yeah, what?
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JawnDiablo
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molasses
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Discipline
* DRUNKEN MONKEY *
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| Quote: | Originally posted by morgan
What the hell is shoo fly pie? |
‘Do you know what a love letter is? It’s a bullet from a fucking gun. Straight through your heart.’
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BDx13
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from http://www.amishnews.com/amisharticles/shooflypie.htm
Perhaps no other single dessert is so identified with Amish Country as is the shoofly pie. First-time visitors always want to know what it is.
We might say it is more like a coffee cake, with a gooey molasses bottom. This bottom can be thick or barely visible, hence we refer to pies as
wet-bottom or dry-bottom. Some cooks put chocolate icing on top for a chocolate shoofly pie. Some use spices; some don't. There does seem to be
agreement that they are best slightly warmed with a major dab of whipped cream on top. There are even recipes for shoofly cake.
Shoofly pies can be tasted in most of the area restaurants, where you can usually buy one to take home as well. Most people find them very sweet, what
with all that molasses and brown sugar. If you like sweet desserts, you'll probably love shoofly pie.
But how did these pies get their name? The most logical explanation seems to be that the sweet ingredients attracted flies when the pies were cooling.
The cooks had to "shoo" the flies away, hence the name shoofly pie.
Another story claims that this is really a French recipe, and that the crumb topping of the pie resembled the surface of the cauliflower, which is
"cheux-fleur" in French. This was eventually pronounced as shoofly. Locals have a little problem with that explanation, and most of us have never seen
this pie served up in the fine restaurants of Paris.
No less an authority on things Pennsylvania Dutch than John Joseph Stoudt states clearly that shoofly pies "are soundly Pennsylvanian, made in the
earlier days with sorghum, later with molasses, and with brown rather than granulated sugar." Phyllis Pellman Good, in her book Amish Cooking, feels
that these pies may have been common because "this hybrid cake within a pie shell" faired better in the old style bake ovens after the bread had been
baked. With modern kitchen stoves, temperatures could be controlled and the more standard, lighter pies developed.
Who cares? The important thing is to try some. Here is a "classic" recipe, which uses New Orleans molasses (French after all?). Be sure to use a good,
thick molasses….
Mix for crumbs: (reserving ½ cup for topping)
2/3 cup brown sugar
1 Tablespoon solid shortening
1 cup flour
Filling:
1 cup molasses (good and thick)
¾ cup boiling water
1 egg beaten
1 Teaspoon baking soda
Combine soda with boiling water, then add egg and syrup. Add crumb mixture (this will be lumpy). Pour into unbaked pie crust and cover with reserved
crumbs. Bake at 375 degrees Fahrenheit for 10 minutes, then reduce heat to 350 degrees Fahrenheit and bake for an additional 35-45 minutes (until
firm). When cut into, the bottom may be "wet." This is okay, and is called a "wet bottom shoo fly pie."
If I fail math, there goes my chance at a good job and a happy life full of hard work.
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DaveMoral
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I think I could make that without the egg. Vegan Amish food is a must!
Funny I grew up in Indiana going to school with Amish kids and don't think I've ever seen it before. Pennsylvania Amish are a bit more traditional
than the traditional Amish of Indiana even, though.
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Furly
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Ohhhh Juan, i have been flirting with the idea of trying to make a Pasticho, you have now sealed that deal in my head. I'm going out for Greek food on
Thursday, now it just can't come soon enough.
BD, I shall forever feel forced toget a side of srapple if I do ever see it on the menu. Hmmm.... Scrapple as a appetizer, milk shake for an entree,
and shoofly for dessert. I now know how y'all stay so damn healthy!
That recipe seams pretty easy, I'll have to keep on the lookout for some good molasses.
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JawnDiablo
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^
all of those things you mentioned are wonderful things.
gosh a perfect meal for me at a diner may be spanakopita, scrapple, coffee and shoo fly pie.....
i would have never tried the greek frood if my girlfriend hasn't turned me onto it.
growing up with some greek friends in UDPA she had the stuff all the time as a kid.
greek salad is one of my favorites too.
Love feta
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Furly
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Greek salad, no lettuce, chunk tomatoes? Soooo freakin good. I'm a huge salad fan and hardly ever use greens, if I do it'sbaby spinach.
My man is the same way, never really ate it before me. He's still not sold oncooked spinach ( so if I make spanikopita it's all mine!!) but as you
know, I love cooking all the good stuff, he's almost a Greek.
Getting excited for Easter already. Can't wait to make my blood red eggs. :-)
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