Shoo Fly Pie (the Cookery Year, Readers Digest)
A community recipe by peanutNot tested or verified by Nigella.com
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Prepare the shortcrust pastry and roll it out thinly on a lightly floured board. Line a 7in. flan or shallow pie plate with the pastry. Crimp the edges with finger and thumb for decorative finish.
Prick the base all over with a fork and cover with the raisins. Mix 2oz brown sugar with the 4 tbsp of hot water and the bicarb; pour over the raisins.
sift together the flour and spices. Cut the butter into small knobs and rub them into the flour until the mixture resembles fine bread crumbs. Stir in the brown sugar and sprinkle the topping over the filling. Bake the pie on the shelf above the centre of a pre-heated oven, at 425F (mark 7), until the pie begins to brown. Reduce heat to 325F (mark 3) and bake for a further 20min or until the topping has set. Cut the pie into wedges and serve it warm or cold. Ajug of cream may be offered though it is not traditional.
Introduction
This pie, a favourite in the deep south of the US, takes its name from its extreme sweetness. Flies and bees are so attracted to the pie that it is necessary to shoo them away while the pie is cooling.
Ingredients
Serves: 6
For the Filling
- 4 ounces shortcrust pastry
- 4 ounces raisins (stoneless)
- 2 ounces brown sugar
- ¼ teaspoon baking soda
- 4 tablespoons hot water
For the Topping
- 4 ounces all-purpose flour
- ½ teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 2 ounces unsalted butter
- 2 ounces soft brown sugar
Method
Shoo Fly Pie (the Cookery Year, Readers Digest) is a community recipe submitted by peanut and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Filling:
For the topping,
Additional Information
2oz. equivalent to 50g 4oz. equivalent to 100-125g 7in. approx 18cm
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What 1 Other has said
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Posted by Pyknyk on 19th December 2018
Show more commentsI had this book years ago and loved the recipe. Unfortunately I lost it. I am over the moon to have found it again here and made the pie yesterday. It is just as good as I remembered