This is a very interesting pie. Interesting flavor and interesting technique.
The flavor is very molasses forward. Molasses can be overpowering but I think the nutmeg and cinnamon stand on their own quite nicely.
The combination of the molasses, water and baking soda give you a slightly thickened liquid. I say slightly, but it is really liquid.
The flour mixture is like a crumble for a coffee cake or dutch apple pie. It is a modified streusel topping in a sense.
Sprinkling it on the liquid, so of it immediately falls into the liquid. Some of it stays on the top.
Some of the crumble stays on top.
The end result is a patchwork of sorts on the top of the pie.
During the first stage of cooking, the filling boils a bit. This calms down when the temperature is turned down.
The end result is a very sweet, thick pie. So if you like a sweet dessert, you will love it!
SHOO FLY PIE
1 1/4 Cups Sifted Flour
1/2 Cup Sugar
1/4 Teaspoon Salt
1/2 Teaspoon Nutmeg
1 Teaspoon Cinnamon
1/2 Cup Butter
1 Cup Molasses
1 Cup Cold Water
1/2 Teaspoon Baking Soda
1 Recipe Single Crust Pastry
Sift together flour, salt, sugar, nutmeg and cinnamon. Cut in butter to resemble coarse crumbs. Mix molasses, water and baking soda. Pour into unbaked pastry shell. Sprinkle crumbs over liquid. Bake in a 450 degree oven for 15 minutes. Reduce heat to 350 degrees and baker 40 minutes.
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