I didn't realize that a lot of things and practices in my life were regional until I went to college in Boston. For starters, Polish food is not a popular food everywhere and people may or may not have a preference of how their beets are cooked. Growing up, we had gift exchanges in school called Pollyannas. I guess in the rest of the world this is known as Secret Santa or by the more PC version, Secret Snowflake. Relax. Lastly, I believe many Pennsylvania Dutch creations have never made it past the Mason-Dixon line or Binghamton. I'm putting the spotlight on one of these beauties. Shoofly Pie. Uhhhg, this is my favorite pie and no one in the world outside of PA knows of its glory or merit. It's time for some educating, fellow countrymen.


Shoofly Pie

It's crust time again, friends. Combine the flour, sugar, salt, and butter until a pea-sized meal forms. Slowly add the cold water until you can bring the dough into a ball. Store in the cool-chest until needed.

Sometimes I think rolled out pie crust looks like a galaxy, one with buttery little comets of majesty. Place this gently into your pan and return it to the fridge. 

Meanwhile, make the topping for this pie. Cut the butter into the flour, brown sugar, salt, and cinnamon until a very fine meal is formed. 

The second filling involves boiling water and adding the molasses, brown sugar, baking soda, and vanilla to the pool. Lastly, add  the beaten egg and incorporate. Pour this liquid mixture into the pie pan and scatter the crumb topping over the pie, making sure not to push down. I don't have a picture of that process so instead we can look at this avocado that was 90% pit.

Rude.

After starting your pie in a 425 F oven, allowing it to bake for ten minutes before turning the front to the back, and then lowering the temperature to 350 F for the last half hour, you get something like this.

The pie magically bakes into three different layers. The bottom is "wet", the middle is cake-like, and the top forms a streusel. Few things hold a bigger place in my heart. This pie is right there with Whitney and giraffes. 

Recipe

(Recipe adapted from Ken Haedrich's "Pie")

425-350 F

Crust:

1 1/2 c flour

1/4 c cold butter

1/4 c cold shortening

1/2 tsp salt

1 1/2 tsp sugar

1/4 c cold water

Dry filling:

1 c flour

1/2 c packed brown sugar

1/4 tsp salt

1/4 tsp cinnamon 

6 Tbsp cold butter

Wet filling:

1/2 c molasses (unsulphured or blackstrap)

1/2 c packed brown sugar

3/4 c boiling water

1/2 tsp baking soda

1/2 tsp vanilla

1 large egg, lightly beaten