Shoo Fly Pie
This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.
Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.
Shoo Fly Pie
1½ cups flour
½ cup dark brown sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
1/8 teaspoon salt
1 stick cold, unsalted butter
¾ cup molasses
¾ cup boiling water
1 large beaten egg
½ teaspoon baking soda
1 single crust pie pastry, rolled flat and placed in a 9-inch pie plate
Ingredients for whipped topping:
¾ cup heavy cream
2 tablespoons granulated sugar
1 teaspoon apple cider
Heat oven to 450°.
In a bowl, mix together flour, brown sugar, cinnamon, nutmeg and salt. Cut in the butter with a pastry cutter until the consistency resembles cornmeal.
In another bowl, combine molasses, water, egg and baking soda, and pour into the pastry shell. Spoon the crumb mixture evenly over the top. Bake 15 minutes, lower the heat to 350 degrees, and bake 20 minutes longer, or until set and firm.
After the pie is set and somewhat cooled, whisk the cream, sugar and apple cider together to make a whipped cream topping.
Place whipped cream into a pastry bag, and pipe a large dollop onto each pie slice before serving.