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Shoofly pie

This is a Pennsylvania Dutch speciality and so named, tradition has it, because when the pie was baked and left to set, the flies buzzed around and the proud cook would say " shoo flies"

ingredients

4 - 6 servings
175 g (6 oz) Shortcrust pastry dough

for the filling

175 g (6 oz) 1 1/2 cups Flour
125 g (4 oz) 8 Tbs Butter
175 g (6 oz) 1 cup Soft brown sugar
1 tsp Bicarbonate of soda (baking soda)
250 ml (8 fl oz) 1 cup Boiling water
125 ml (4 fl oz) 1/2 cup Molasses or dark treacle
125 ml (4 fl oz) 1/2 cup Clear honey

method

1. Preheat the oven to fairly hot 190°C (Gas Mark 5, 375 °F).

2. Roll out the dough to about 1/2 cm (1/4 in) thick and use to line a 23 cm (9 in) pie dish. Chill in the refrigerator for 10 minutes.

3. Sift the flour into a bowl. Add the butter and cut into small pieces with a knife. Using your fingers, rub the butter into the flour until the mixture resembles coarse breadcrumbs. Stir in the sugar and set aside.

4. Dissolve the soda in the boiling water, then stir in the molasses or treacle and honey. Pour this mixture into the pie case. Sprinkle the flour and butter mixture over the top.

5. Put the pie into the oven and bake for 10 minutes. Reduce the oven temperature to moderate 180°C (Gas Mark 4, 350°F) and bake for a further 25 to 30 minutes, or until the filling has set.

6. Remove from the oven and set aside to cool completely before serving. Cut into wedges and serve.

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