Shoo-fly pie: Since my husband brought it up!
He brought up a fun food topic of the past, shoo-fly pie. And when you put something like that in my mind, you can expect me to post about it again!
Today, I have a recipe from a book I got a while back called “American Samplers From Bank of Hanover.” This is a circa-1970s booklet that includes a variety of recipes representing each state. No sources are given for the recipes, nor is there a date anywhere on the booklet; my guess is based on the typed-on-a-typewriter look, the colors and styles, and the addresses and phone numbers given for the bank at the time.
Some bank history, if you’re curious: The back of the book says: Bank of Hanover & Trust Company, Member FDIC. Hanover – 637-2201, 25 Carlisle St., 880 Carlisle St., North Hanover Mall, 951 York St., 1040 Baltimore St.; New Oxford – 624-2103; Wellsville – 432-9625. The first number now belongs to a Wachovia Bank, and the second to PNC Bank locations; PNC bought Sterling Bancorp, the holding company of Bank of Hanover, back in 2008 and changed the branch names around that time.
I’m actually planning to delve more into the interesting changes/mergers/unmergers (is there such a thing) of York County’s banks in the future, but before that, let’s get to the pie recipe!
3/4 c. dark molasses
3/4 c. boiling water
1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 c. sifted flour
1/4 c. butter or margarine
1/2 c. firmly packed brown sugar
Pastry for 1-crust 9″ pie, unbaked
Mix first four ingredients. With hands, mix next three ingredients. Pour about 1/3 of molasses mixture into pastry-lined pie pan.
Sprinkle with 1/3 of flour mixture. Continue alternating layers, ending with flour mixture. Bake in preheated oven (375 degrees) for 35 minutes. Makes 8 servings.
Sounds pretty good to me! The other Pennsylvania recipes represented were for “Philadelphia Pepper Pot Soup” and “Berks County Potato Filling.”