Shoofly pie with pecans & white cherries

Shoofly pie with pecans & white cherries

It’s pretty ironic that a fly should land on my arm whilst rolling out the pastry for this pie, quickly buzzing away when I said words a little more harsh than shoo.  I mean really, who says shoo in this day and age other than your nanna or some stressed-out Amish woman freaking out because flies keep landing on her freshly baked molasses pies?

It’s history lays, supposedly, somewhere around the time that German colonists settled around Lancaster County in Pennsylvania. You can read up on it here if you want to learn a little more.

I’ve tampered with the traditional recipe by using half molasses and half maple syrup, as I’m sure it’s seriously strong if you use just molasses. Also, seeing I was using maple syrup I thought adding pecans would be a good idea – plus some irresistible white cherries that I came across at the fruit market. It’s a great mix! Oh, and to make it even more sinful I sploshed in a bit of rum that I found in the baking cupboard. Why the hell not, I say!

What you get is a rich, thick layer of dark syrup-flavoured cake topped with a soft crumbly consistency. It’s just gorgeous with a good dollop of double or clotted cream and a few extra cherries to lighten the load.

Shoofly pie, my way.

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shoofly pie with pecans & white cherries

serves 8-12

 

pastry:

  • 220 g unsalted butter, cold, cut into cubes
  • 340 g plain flour
  • 1 tsp salt
  • ½ cup buttermilk

 

Place the flour, salt and butter in a food processor and pulse until the mixture is coarse and grainy. Gradually add the buttermilk and keep pulsing until the mixture just comes together. Don’t overmix!

Remove the pastry from the processor and lightly knead on a floured surface. Gather it into a slightly flattened ball, cover with plastic wrap and refrigerate for about an hour.

Roll the pastry into a 5mm round and line a 30cm diameter (4cm deep) non-stick pie tin with removable base. Put the lined tin back into the fridge while you make the filling.

filling:

  • 1 cup plain flour
  • ½ cup raw sugar
  • ¼ tsp nutmeg
  • 4 tbsp cold butter, cubed
  • 1/3 cup pecans, roughly chopped
  • 2 eggs
  • ½ cup molasses
  • ½ cup maple syrup
  • 2 tbsp rum
  • 1 tsp bicarb
  • 1 cup hot milk
  • 12 white cherries, pitted
  • 1 cup pecan halves

 

Combine the flour, raw sugar, nutmeg, butter and chopped pecans in a food processor and pulse until the mixture is a very rough crumble. Pour this into a bowl and put in the fridge while you make the rest of the filling.

Preheat oven to 170°C.

In a large mixing bowl beat the eggs, molasses, maple syrup and rum until well combined. Beat in the bicarb and then stir through the hot milk.

Remove the pie shell from the fridge and arrange the cherries and pecan halves in the bottom.

Take 1 cup out of the crumbs and set aside. Stir the remaining crumble into the molasses mixture. Do not overmix! Gently pour this mixture into the prepared pie shell, taking care not to disturb your arranges cherries and pecans.

Grab the reserved crumble and scatter it over the top of the filled pie. Bake for 50-60 minutes, or until set. Allow to cool before serving or eat it hot, if you must.

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