Shoo Fly Pie

Recipe by Ethan UK
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.".
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