Shoo Fly Pie...

I don't have a lot of Thanksgiving traditions...primarily because each year is a little different.  Some years we are at my parents Farm, some years at my husband parent's home, some years at close friends' homes, and a few years we've celebrated in our home.  The one constant has been sharing the day with loved ones...either family or friends, and Shoo Fly Pie.  Yes, I said Shoo Fly Pie.

My mother contributed the recipe to the New England Mormon Cookery
cookbook back in the 1960's.  I'm a proud owner of one of those...that has
handwritten edits by none other than my mother, Renae White.

When my parents were first married, they lived near Pennsylvania Dutch country and somehow my mother adopted the tradition of serving Shoo Fly Pie for Thanksgiving and Christmas breakfasts.  It has a feel of a coffee cake...I think that's why she started serving it for breakfast.  The recipe doesn't seem very difficult...however, it does seem to take several years to masterfully bake the traditional pie.  Whether it's a "slow" oven, finding the right type of "green label" molasses, or thinking "Oh, I don't need three pies, I'll just combine all the batter into two pies"...none of these produce the same delicious, moist, light Shoo Fly Pie that my Mom always made.  This year is my son's first Thanksgiving without us...he is with his wife's family.  But he has the recipe, and will bake his own Shoo Fly Pie for breakfast.  He makes me proud.  Carrying on the tradition.  Because no matter how I've celebrated Thanksgiving the last 26 years...it has always included Shoo Fly Pie, because that's what my Mom did, my siblings have done...and what I will continue to do. 

In case you can't read the recipe in the picture, here you go:

Shoo Fly Pie (Dry Bottom)

Shoo Fly Pie
1 cup butter (softened)
1 cup sugar
1 cup "Green Label" molasses (Grandma's, Brer Rabbit brands)
2 eggs
1 cup hot water
1 tsp baking soda
3 cups flour

Cream butter and sugar.  Add molasses. Beat until smooth.  Add 2 eggs.  Blend.  Add water.  Blend.  Add soda and flour.  Mix until smooth.



Divide the batter evenly amongst 3 pie shells.  I use 3 frozen prepared pie shells in foil pans.  You can make your own if you want...but it's really not about the pie crust.

Crumb Topping
1 cup flour
1/4 cup butter
1/2 cup sugar
pinch of salt

Mix crumb topping together.  Sprinkle evenly over the 3 pies.  All three pies can be put in the oven at the same time.  Bake at 375 for 10 minutes, then lower the oven to 350 until done.  Total cooking time should be about 40 minutes.  Test the pies with a toothpick...if it comes out clean, then they're done.

I'm really trying to ignore the fact that I don't have either of my sons with me this year for Thanksgiving.  That's what being 49 years old looks like in my life.  But I'm surrounded by people I love, and they love me.  I've made my Shoo Fly Pies, shared one with my brother...and unfortunately one bit the dust as I took it out of the oven today...eh, good thing it makes three.  My son appreciates the tradition that my mother began, and has now continued it, no matter how his pies turn out.  It warms my heart.  Shoo Fly Pie is my Sweet Fringe Benefit today, and the ties that it has created in my family. 

Thanksgiving really isn't all about the food...even though that's what we obsessed over.  It's preparing the meal with and for loved ones, sharing the day together, reuniting and reminiscing.  Food creates the sensory memory that allows the day to live on year after year.

Outfit of the Day:  Another rainy day, perfect for my Hunter rain boots.  Loft olive green cardigan sweater, Loft autumn floral blouse, Loft navy corduroys, Hunter rain boots, Emaack Designs Statement necklace. 

Thank you to so many of you that have encouraged me to continue my blogging journey.  Looking for the daily Sweet Fringe Benefits in my life has been like a gratitude journal of sorts.  I hope that you have felt the same effects in your lives as you seek out your own sfb's, as well as knowing that myself and others battle similar "nasties" in this stage of life.  May you enjoy every moment of this Thanksgiving holiday...

Nanette