Prep 30 mins
Cook 35 mins
This wonderful sweet pie with such a scary name is a great favourite of mine. It's completely unknown in the UK. From Reader's Digest 'Cookery Year'. From the American Deep South as you guys will all know :) and taking it's rather off-putting name from the need to shoo flies away from the gorgeous sweet aroma whilst it's cooling on the window-sill. I was amazed to see that none of the recipes here use raisins. How odd, and really rather sad. They really make this a pie to die for! I like it best served still warm with a creamy vanilla Ice Cream. Apologies to Doanique but I am not able to reply directly to her. This recipe and the history of it is verbatim from the 'Readers Digest' 'Cookery Year'. I apologise for not doing my own intensive research to verify the accuracy of the historical data before posting a favourite recipe.
- 113.39 g shortcrust pastry
- 113.39 g raisins (stoneless)
- 56.69 g soft brown sugar
- 1.23 ml baking soda
- 113.39 g plain flour (=all purpose flour)
- 2.46 ml ground cinnamon (half LEVEL tsp)
- 1.23 ml ground nutmeg (quarter LEVEL tsp)
- 1.23 ml ground ginger (quarter LEVEL tsp)
- 56.69 g unsalted butter
- 56.69 g soft brown sugar
- Pre-heat oven to 425 Fahrenheit (gas mark 7).
- Prepare the shortcrust 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.
- Prick 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. (Note: I just checked on Google as I haven't used a dessertspoon measure myself for years! and 1 Imperial dessertspoon = 0.8 US tablespoons, so by my reckoning this would work out to be 3 TBSP + 3/4 TSP hot water. I think :).
- 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.".
Being of Pennsylvania Dutch background maybe I am just a purist. The shoo fly pie I grew up with did not have raisins. I am all for experimentation when it comes to recipes. However I did not care for this. Also you should really look up your facts, this pie was invented by the Pennsylvania Dutch not by the American South.