Shoo-fly fun
From the Pennsylvania Dutch Heritage Group’s most recent newsletter, here’s a recipe for a true local favorite, Shoo-Fly Pie. My favorite part about this? It features Mark’s favorite scrapple condiment, King Syrup!
Shoo-Fly Pie
1 c. flour
2/3 c. light brown sugar
1 Tbsp. butter
1 c. King Syrup
1 egg, beaten
1 unbaked 9″ pie crust
3/4 c. hot water
1 tsp. baking soda dissolved in 1/4 c. hot water
Mix flour, brown sugar, 1 Tbsp. butter. Reserve 1/2 c. for top. Mix King Syrup, beaten egg, 3/4 c. hot water and add to dry mixture.
Then, add baking soda and 1/4 c. hot water. Pour into unbaked 9″ pie shell. Sprinkle with 12 c. reserved crumbs. Bake at 350 for 45 minutes.
Now, I’ve never had, much less made, shoo-fly pie. Has anyone else made it? Is this a “good” version of the recipe? (Megan, my employee who is the queen of cooking and baking, should give input here!)
Anyway, let me know if you think I should use this recipe or another, and maybe I’ll actually (gasp) make a pie!
