It would have been my Grandma’s birthday today, and in a fitting tribute to the lady who taught me how to bake, this months Belleau Kitchen random recipe challenge is in her memory. I’ve bent the rules ever so slightly, but have baked from a new book just not quite as randomly as I should!
There’s an American magazine called Southern Living which my knitting and ballet friend Lucy brought to my attention some time ago. Every issue has an excellent food and drink section which always includes bakes and makes from America’s Deep South.
For Christmas, Lucy very kindly gifted me The Southern Pie Book by Jan Moon, a selection of amazing sweet pies, tarts and cobbler recipes published in conjunction with Southern Living. It’s a lovely book; There’s a brilliant section with recipes for all kinds of pie crusts (I need to get my hands on Graham Crackers), followed by the pie recipes themselves ranging from Frozen Orange Cream Pie to Cider Apple Pie, Mocha Fudge Cobbler to Peanut Butter Candy Pie, then a further section for pie toppings including sauces, ice cream, meringues, crumbles and more. It’s a sweet pie lovers dream!
Browsing through I spotted a recipe for Shoofly Pie. Grandma had a lot of distant cousins and relatives mainly based in Pensylvannia, America, and I remember her telling me about a traditional Pennsylvania Dutch recipe called Shoofly Pie. I was fascinated by how it got it’s name from ‘shooing’ the flies away who try and land on a fresh pie cooling from the oven. I never really knew what went into a Shoofly Pie and had certainly never tried it, until now. The southern connection comes from the molasses which give this pie its beautiful dark middle and it was an adventurous bake as I really had no idea how it would turn out, what it was supposed to look and taste like and I’ve never baked anything in quite this way before either.
After baking the pie crust you sprinkle a spiced flour and sugar crumb mixture across the bottom of the case, followed by a liquid formed from hot water, bicarb, molasses, corn syrup and an egg, before sprinkling the remaining spice mixture over the top and bake to set. The result is very similar to Treacle Tart but even sweeter (if that’s possible)! It is suggested you serve it cold but it would be delicious warmed through with a dollop of crème fraîche.
As always, for copyright I don’t publish recipes that aren’t available elsewhere on the internet, but you can find a similar spiced Shoofly Pie recipe just here.
It’s an amazing book, thoroughly recommended and I’m sure you’ll see a lot more of the bakes from it gracing my blog pages in the future. I think Grandma would have approved too.