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This pie is so-named because flies supposedly are attracted to it, and then
have to be shooed away. Um. Despite that, it's a neat pie that tastes kind
of like gingerbread or like pumpkin pie spices.
There are two ways to make this pie, so it turns out either cake-like or
custard-like. Take your pick!
Ha! Finally a recipe where I can actually give credit to the chef! This
recipe was created by Susan G. Purdy.
Ingredients
- 1 cup flour
- 1/2 cup packed dark brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon powdered ginger
- 1/4 teaspoon ground cloves
- 5 Tablespoons butter
- 1 9" unbaked pastry shell in pie pan
- 1/2 cup molasses
- 2 large eggs, room temperature
- 1/2 cup boiling water
- 1/2 teaspoon baking soda
Pie Topping
In large bowl, combine flour, brown sugar, salt, cinnamon, nutmeg, ginger, and
cloves. Cut in butter until it looks like coarse meal.
For Cake-Like Pie: Spoon about 1/3 cup of mixture into even layer in
pastry lined pan.
For Custard-Like Pie: Reserve all mixture to top the pie.
Molasses Custard
In a separate bowl, whisk together molasses and eggs. Measure boiling water
into measuring cup and stir in baking soda until dissolved. (Mixture will
bubble up). Stir soda water into molasses mixture until well combined. Pour
into pie pan. Sprinkle with remaining crumb topping, making even coating
with slight bare spot in pie's center to allow filling to rise.
Bake at 375 degress for 30-35 minutes until well browned and knife blade
inserted into center comes out clean. Serve warm or at room temperature.
Notes and Hints and Stuff
- Frozen or Home Made Crust?
Frozen will work fine if you let it come to room temperature first. Otherwise,
see my tips and trickssection for a pie crust recipe and hints.
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