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Shoo Fly Pie (the Cookery Year, Readers Digest)

A community recipe by

Not tested or verified by Nigella.com

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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

  • 113 shortcrust pastry
  • 113 raisins (stoneless)
  • 57 brown sugar
  • ¼ teaspoon baking soda
  • 4 tablespoons hot water

For the Topping

  • 113 all-purpose flour
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 57 unsalted butter
  • 57 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.

  • 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.
  • Filling:

  • 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.
  • 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 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.
  • Additional Information

    2oz. equivalent to 50g 4oz. equivalent to 100-125g 7in. approx 18cm

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