Shoo-Fly Pie Recipe

Shoo-Fly Pie Recipe

Ingredients: Serves 6-8

275 g/10 oz/2.5 cups plain (all-purpose) flour
A pinch of salt
40 g/1.5 oz/3 tbsp white vegetable fat (shortening), diced
90 g/3.5 oz/scant 0.5 cup hard block margarine, diced
Cold water, to mix
75 g/3 oz dark brown sugar

5 ml/1 tsp mixed (apple-pie) spice
2.5 ml/0.5 tsp bicarbonate of soda (baking soda)
45 ml/3 tbsp hot water

100 g/4 oz raisins

Cream, to serve


Sift 175 g/6 oz/1.5 cups of the flour and the salt into a bowl. Add the white fat and 40 g/1.5 oz/3 tbsp of the margarine and rub in with the fingertips until the mixture resembles fine breadcrumbs. Mix with enough cold water to form a firm dough. Knead gently on a lightly floured surface. Roll out and use to line a 20 cm/ 8 in flan dish (pie pan).

Sift the remaining flour into a bowl. Add the remaining margarine and rub in with the fingertips. Stir in 50 g/2 oz of the brown sugar and the mixed spice. Scatter about half this mixture into the flan case (pie shell). Blend the bicarbonate of soda with the water, then mix into the remaining crumb mixture with the raisins and the remaining sugar. Spoon into the flan and level the surface. Bake in a preheated oven at 180C/350F/gas mark 4 for about 30 minutes until firm to the touch. Serve warm or cold with cream.

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