Subject: Shoofly Pie
From: Unicorn (unicorn@indenial.com)
Date: Sat Nov 23 2002 - 02:18:58 EST
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FOOD FUNNY
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Thanks once again to Harriet St. Amant for today's groaner:
One day in the forest, three animals were discussing who among them
was the most powerful. "I am," said the hawk, "because I can fly and
swoop down swiftly at my prey."
"That's nothing," said the mountain lion, "I am not only fleet, but I
have powerful teeth and claws."
"I am the most powerful," said the skunk, "because with a flick of my
tail, I can drive off the two of you."
Just then a huge grizzly bear lumbered out of the forest and settled
the debate by eating them all... hawk, lion, and stinker.
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TODAY'S RECIPE
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It's no secret why this Pennsylvania Dutch classic is named as it is -
it's so sweet that flies can't ignore it.
Shoofly Pie
For the topping:
1 cup (250 ml) all-purpose flour
1/2 cup (125 ml) brown sugar
1/4 cup (60 ml) vegetable shortening, lard, or butter,
cut into 1/4-inch (5 mm) pieces
For the filling:
1 tsp (5 ml) baking soda
1 cup (250 ml) boiling water
2/3 cup (160 ml) light corn syrup (golden syrup)
1/3 cup (80 ml) dark molasses (treacle)
1 9-inch (23 cm) pastry shell, unbaked
Whipped cream for garnish (optional)
To prepare the topping, combine the flour, sugar, and shortening in a
bowl and rub together with your fingertips until the mixture resembles
coarse meal. Dissolve the baking soda in the boiling water in a deep
bowl. Add the corn syrup and molasses, stirring to mix thoroughly.
Pour into the pie shell and sprinkle the topping evenly over the top.
Bake in a preheated 350F (180C) oven for 35 to 40 minutes, until the
filling is firm and doesn't jiggle when the pie is shaken. Serve at room
temperature, garnished with whipped cream if desired. Serves 6 to 8.
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