Food & Drink

The original shoofly pie

The original shoofly pie

Serves 8

Dough:

1 \ cups unbleached all-purpose flour

5 tablespoons cold salted butter, cut into tablespoon-sized pieces

2 tablespoons extra-virgin olive oil

1 large egg yolk

3 to 5 tablespoons dry white wine

Topping:

1 cup plus 2 tablespoons unbleached all-purpose flour

1 cup granulated sugar

1 teaspoon ground cinnamon

1 teaspoon freshly grated nutmeg

8 tablespoons (1 stick) cold salted butter, cut into tablespoon-sized pieces

Filling:

1 teaspoon baking soda

1 cup warm coffee

1 cup unsulphured molasses

Dough:

1. Put flour in a medium bowl and 6 cut in butter with a pastry blender or two knives until mixture is the consistency of medium-fine crumbs.

2. In a small bowl, combine olive oil, egg yolk and 3 tablespoons wine with a fork.

3. Add the liquid to the flour and stir with the fork until the dough just gathers into a ball. If it is too dry, add more wine, a teaspoon at a time. Shape the dough into a disk about 1 inch thick, wrap it in plastic wrap and refrigerate for at least 1 hour (can be made up to 1 day ahead).

4. Unwrap dough and put it between 2 squares of wax paper. Tap gently on the dough with the rolling pin to soften it slightly. Roll dough to a 12- or 13-inch circle, rolling from the center outward and flipping the crust over from time to time.

5. Remove top sheet of wax paper and invert the dough, centering it as best you can, into a 9-inch pie plate. Carefully peel off the paper. Nudge the edges of the dough into the pan without stretching it, so that the crust fits snugly into the bottom and up the sides of the pie plate. Trim off excess pastry with scissors to leave a {-inch overhang. Fold the edge of the pastry back on itself to make a double thickness all around and turn it upright to make a high standing rim on the edge of the pie plate. Flute it by pinching it at {-inch intervals into an attractive zigzag pattern. Refrigerate 1 hour.

6. Adjust an oven rack to the lower third position and preheat the oven to 425 degrees.

Topping:

1. Put all ingredients in the work bowl of a food processor fitted with metal blade. Process to the texture of fine crumbs, 15 to 30 seconds.

Filling:

1. In a small bowl, dissolve the baking soda in the warm coffee. Stir in the molasses and keep stirring 1 to 2 minutes, until the molasses is completely mixed in and the top layer of the liquid is lighter in color and very bubbly.

Assembly:

1. Pour filling into unbaked pie shell. Gradually sprinkle on the topping, beginning at the edges and working your way to the center. Make the crumb layer a bit thicker around the edges to prevent the filling from bubbling over.

2. Carefully place the pie in the oven - the liquid will slosh around in the pie shell - and bake 15 minutes. Reduce the temperature to 350 degrees and bake an additional 35 to 40 minutes, until topping is golden brown and the pie's center firm and cake-like. When pressed gently, the top of the pie should spring back, and a toothpick inserted into the center should come out clean. Cool on a wire rack and serve warm or at room temperature.

Nutritional analysis per serving: 473 calories, 23 grams fat, 62 grams carbohydrates, 4 grams protein, 77 milligrams cholesterol, 283 milligrams sodium, 1 gram dietary fiber, 44 percent of calories from fat.

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