Grandma Nissleys Shoo Fly Pie Food

SHOOFLY PIE

Steps:

• On a floured surface, roll dough to fit a 9-in. deep-dish pie plate. Trim and flute edge. Refrigerate at least 30 minutes., Meanwhile, preheat oven to 425°. For filling, mix brown sugar, molasses, egg, flour and baking soda. Gradually stir in boiling water; cool completely., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 15 minutes. Remove foil and pie weights; brush crust with egg yolk. Bake 5 minutes. Cool on a wire rack. Reduce oven setting to 350°., In another bowl, whisk together first four topping ingredients. Cut in butter until crumbly. Add filling to crust; sprinkle with topping. Cover edge of pie with foil., Bake until filling is set and golden brown, 45-50 minutes. Cool on a wire rack. Store in the refrigerator.

TRADITIONAL SHOOFLY PIE

Steps:

• Place pie crusts in 9 inch pie pans. Chill the crusts approximately 1 hour before use.
• Preheat oven to 425 degrees F (220 degrees C).
• In a medium bowl, stir together the baking soda and warm water. Mix in the molasses and stir until foamy. Transfer the mixture to the pie crusts.
• In a medium bowl, mix together flour, sugar and baking soda. Use a pastry blender to cut the butter into the flour mixture until very fine crumbs have formed. Sprinkle the crumbs over the molasses mixture in the pie crusts.
• Bake in the preheated oven 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking 35 minutes, or until crust is lightly browned and the filling has set.

MY GRANDMA'S SHOO-FLY PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• To Make Bottom Layer: In a medium bowl combine molasses, hot water, and baking soda. Stir well. Whisk in beaten egg. Pour mixture into pie shell.
• To Make Crumb Topping: In a medium bowl combine flour and brown sugar. Mix well, then cut in shortening until mixture resembles coarse crumbs. Sprinkle on top of molasses layer.
• Bake in preheated oven for 15 minutes. Lower temperature to 350 degrees F (175 degrees C). Bake an additional 30 minutes.

BONNIE'S GRANDMA'S CHICKEN NOODLE SOUP

Steps:

• 1. DAY BEFORE Boil the drumsticks in the water until done. Save the water to make the soup. Refrigerate.
• 2. THE NEXT DAY... PREPARE GRANDMA'S NOODLES (These are NOT the regular wide curly kind) Follow the instructions on the package that say to slit the plastic and microwave 1 minute. Remove and separate the noodles and spread them out on a cookie sheet.
• 3. MAKE THE SOUP Remove skin and bones from the drumsticks and discard. Save the chicken and the broth. Chop the onions, celery and carrots and saute in a large dutch oven in a little olive oil. When the vegetables are tender, add the minced garlic and stir a couple of times. Add the chicken stock, chicken granules, pepper, marjoram,and the chicken to the pot. Simmer covered over low heat until the vegetables are done. Add Grandma's noodles and bring soup to a low boil and cook until noodles are tender and to your preference. Add frozen peas. Check seasoning. Cook until peas are done.
• 4. COOK'S TIP Do you like a lot of broth or a little broth in your soup? If you don't have enough broth to suit you, you can add a can of chicken broth,a teaspoon of chicken granules, a half can of water and a teaspoon of marjoram and add it to the broth to thin it.

AUTHENTIC SHOO FLY PIE (STRAIGHT FROM LANCASTER CO.)

Steps:

• Dissolve baking soda in hot water and add molasses.
• Combine sugar and flour and rub in shortening to make crumbs.
• Pour 1/3 of the liquid into an unbaked crust.
• Add 1/3 of the crumb mixture.
• Continue alternating layers, ending with crumbs on top.
• Bake at 375 for approximately 35 minutes.

GRANDMA NISSLEY'S SHOO-FLY PIE

Steps:

• First line pie plates with pastry as you would for a custard. (Recipe makes four medium-size pies.) Mix baking soda and molasses, and let work while you make the crumbs of the flour, sugar and lard. When the molasses/soda is ready, add 1-3/4 cups boiling water to the molasses, mixing well and pouring into pie plates. Sprinkle crumb mixture on top of the liquid and bake. This makes the pies nice and moist on the bottom -- not so dry.