Every pie has a story, and the Shoofly is no exception.
Legend has it that when the Amish settled in the Pennsylvania area in the 1700s, they made this pie out of the non-perishable staples that they were able to bring with them on the long boat ride. They baked this pie in outdoor ovens, and while it was cooling the flies were attracted to the sticky sweet molasses that was on the tops of these pies. Thus, the name "shoofly pie"
Pie itself has a very interesting history, and I've done my research and want to share it with you:
The first pie-like creations appeared in ancient Egypt with the Romans making pies in "reeds" that were used to hold the filling and not actually eaten.
Later on in the 12th Century, the first savory meat pies were actually referred to as "coffyns", where the pastry was straight-sided with sealed lids and bottoms. The crusts were actually inedible and was actually used as the baking dish and possible construction could have been several inches thick to withstand hours of baking.
Pies were extremely useful in cooking meats because the juices were contained rather than dripping away and drying up compared to other cooking methods. Another feature of the pie that helped its popularity that it was its portability making it possible to cooking it ahead of time for later later consumption.
Colonists began making pies in America from the apples growing from their new trees that they had brought from England. Eventually, during the American Revolution the term "crust" was used and the popularity of pie in America as we know it today has continued.
Back to the featured pie... shoofly. It is pretty comparable to a coffee cake. If you want coffee cake, I recommend this tasty cinnabun cake (unfortunately, it contains a few sticks of butter, but it is well worth breaking your diet).
The pie was kind of dry, but I can appreciate the history of the recipe being passed from generation to generation. It just isn't well-suited for this Kansas family.
Ingredients:
1 bottom pastry shell
1 cup molasses
¾ cup hot water
¾ t. baking soda
1 egg, beaten
1-1/2 cup flour
1 cups brown sugar
½ t. salt
¼ cup shortening
Directions:For the bottom:
Combine molasses, hot water, and baking soda. Stir well. Whisk in beaten egg. Pour mixture into pie shell.
For crumb topping:
Combine flour, brown sugar, and salt. Mix well, and cut in shortening until mixture resembles coarse crumbs. Sprinkle on top of molasses layer. Bake in 400 degree oven for 15 minutes. Lower temperature to 350 degrees and bake for an additional 30 minutes.
I could put this pie in an acquired taste category of its own. It wasn't terrible, but I just can't see myself ever trying it again. But, I can appreciate the historical significance it must have for certain people.
Do you have a family favorite that has been passed from
generation to generation that would be considered an acquired taste?
No comments:
Post a Comment