emb123
07-Apr-07, 22:20
Taken from 'The Cookery' Year' by Readers Digest
Shoo Fly Pie
This pie, a favourite in the deep soputh of the United States, takes its name from the extreme sweetness. Flies and bees are so attracted to the pie that it is necessary to shoo them away while it is cooling.
Preparation time: 30 min.
Cooking Time: 30 min.
Ingredients (for 6):
4 oz shortcrust pastry (standard recipe)
4 oz stoneless raisins
2 oz soft brown sugar
1/4 level teaspoon baking soda (Bicarbonate of soda)
Topping
4 oz plain flour (USA all-purpose flour)
1/2 level teaspoon ground cinammon
1/4 level teaspoon ground nutmeg
1/4 level teaspoon ground ginger
2 oz unsalted butter
2 oz soft brown sugar
Method:
Pre-heat oven to 425 Fahrenheit (gas mark 7).
Prepare the shortcrust pastry and roll it out thinly on a lightly floured board.
Line a 7 inch flan tin or shallow pie plate with the pastry.
Crimp the edges between finger and thumb for a decorative finish.
Prickle the base all over with a fork and cover with the raisins.
Mix 2 ounces of brown sugar with 4 dessertspoonsfuls of hot water and the baking soda.
Pour over the raisins.
For the topping, sift together the flour and spices.
Cut the butter into small knobs and rub them into the flour until the mixture resembles fine breadcrumbs.
Stir in the brown sugar and sprinkle over the raisins.
Bake the pie on the shelf above the centre of pre-heated oven at 425 fahrenheit (gas mark 7) until the pie begins to brown.
Reduce the heat to 325 fahrenheit (gas mark 3) and bake for a further 20 minutes or until the topping has set.Cut the pie into wedges and serve it warm or cold. "A jug of cream may be offered although it is not traditional.".
A couple of tips... as the filling contains some liquid it's best to try and avoid piercing all the way though the bottom crust when prickling with the fork. Also I strongly recommend not substituting demerara sugar for soft dark brown sugar because the recipe really benefits from the slightly molasses-like flavour.
Shoo Fly Pie
This pie, a favourite in the deep soputh of the United States, takes its name from the extreme sweetness. Flies and bees are so attracted to the pie that it is necessary to shoo them away while it is cooling.
Preparation time: 30 min.
Cooking Time: 30 min.
Ingredients (for 6):
4 oz shortcrust pastry (standard recipe)
4 oz stoneless raisins
2 oz soft brown sugar
1/4 level teaspoon baking soda (Bicarbonate of soda)
Topping
4 oz plain flour (USA all-purpose flour)
1/2 level teaspoon ground cinammon
1/4 level teaspoon ground nutmeg
1/4 level teaspoon ground ginger
2 oz unsalted butter
2 oz soft brown sugar
Method:
Pre-heat oven to 425 Fahrenheit (gas mark 7).
Prepare the shortcrust pastry and roll it out thinly on a lightly floured board.
Line a 7 inch flan tin or shallow pie plate with the pastry.
Crimp the edges between finger and thumb for a decorative finish.
Prickle the base all over with a fork and cover with the raisins.
Mix 2 ounces of brown sugar with 4 dessertspoonsfuls of hot water and the baking soda.
Pour over the raisins.
For the topping, sift together the flour and spices.
Cut the butter into small knobs and rub them into the flour until the mixture resembles fine breadcrumbs.
Stir in the brown sugar and sprinkle over the raisins.
Bake the pie on the shelf above the centre of pre-heated oven at 425 fahrenheit (gas mark 7) until the pie begins to brown.
Reduce the heat to 325 fahrenheit (gas mark 3) and bake for a further 20 minutes or until the topping has set.Cut the pie into wedges and serve it warm or cold. "A jug of cream may be offered although it is not traditional.".
A couple of tips... as the filling contains some liquid it's best to try and avoid piercing all the way though the bottom crust when prickling with the fork. Also I strongly recommend not substituting demerara sugar for soft dark brown sugar because the recipe really benefits from the slightly molasses-like flavour.