The Winning Pie!

Okay, getting back to the pie contest. Yes, I know it has been a while, but judging this one wasn't as simple as drawing paper slips. I actually had to cook and eat these pies, something that is usually best spread out over a few days.

So, earlier this month, after reading the comments regarding your selections for the pie contest, I chose a number of pies from them to test and taste. I baked those 'chosen-pies'--or in some cases didn't bake the pies--over the course of this week and finally, I have one pie that stood out as a winner.

It wasn't an easy choice, there were a lot of really great entries and they were notable for such a wide variety of reasons that judging them ended up being very tough. All the pies I made were great, but one stuck out. It was really easy to make (this wasn't a point I judged the pies on, though it is certainly a bonus), it is unique, the pie's background is interesting and of course, it is darn tasty.



I've never had anything like it. It struck me as a bit of a cross between pecan pie (minus the pecans), sticky toffee pudding and gingerbread. Gooey on the bottom, a moist cake-like layer and then a sprinkling of crumbles on top. I thought it was good plain... then I had some lightly sweetened whip cream with it. So good! I can only imagine what it would be like with a scoop of cinnamon ice cream... nom.

Anyway, if you haven't already guessed. It is Sallie's Shoo Fly Pie! Congratulations, Sallie!

I ate a quarter of the pie in one afternoon. Seriously.

That's one dangerous pie.

What surprised me about this pie was the sweetness, or rather, how not overwhelmingly sweet it was. With all the sugary syrups involved, Mr. Humble and I had both anticipated a really sweet dessert. However when we sat down with our slices of pie this week, we were pleasantly surprised by the pie's coy sweetness and how well balanced it is with the spices.

So making this pie...

Sadly, King Syrup or Golden Barrel Table Syrup isn't readily available in my area, so I followed Sallie's recommendation for a substitution. (I used roughly 1/3c Light Corn syrup, 1/3c Molasses and 2 Tablespoons Honey. Those outside of the U.S., one should be able to substitute golden or invert syrup for the corn syrup and dark treacle for the molasses.)


“Here's to you, Harold Jamieson" Shoo Fly Pie
by Sallie (Original post can be found Here)

Crust & Crumbs:
1 8"-9" pie crust

1 cup flour
1/2 cup brown sugar
2 tablespoons shortening (or butter, which I used)
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ginger
1/8 teaspoon cloves

Preheat oven to 400°. Line an 8” or 9” pie plate with pastry and flute edges. Whisk together all of the above dry ingredients then cut in shortening or butter with pastry blender until it has appearance of crumbs.

(Optional note from Ms. H: You might consider a partial blind baking of the crust before filling and baking. Not all pie pans are created equal and with a wet filling like this, some may have a little trouble.)

Filling:
3/4 cup King Syrup or Golden Barrel Table Syrup*
3/4 cup hot water
1 well beaten egg
1 teaspoon vanilla
1 teaspoon baking soda

(*substitutions listed above, in the main part of the post)

Combine the syrup and hot water then stir in the baking soda, vanilla and egg. Place a third of the crumbs in a layer on the bottom of the pie shell.



Pour about half the syrup over the crumbs.



Layer in another third of the crumbs followed by the remaining syrup. Scatter the remaining crumbs over the entire top. Bake at 400° for 10 minutes, then reduce heat to 350° and bake for 20-25 more minutes. Remove pie from oven and let cool on rack.

Marvel at how warm and cozy your kitchen smells for about 10 minutes before cutting a slice and burning your mouth.

I agree with Sallie that this pie is best served still slightly warm. Naked though? Certainly it is very good, but how can you resist an opportunity to use whipping cream?! LOTS and LOTS of whipping cream.



Mr. Humble helped himself to a huge slice with a scoop of vanilla ice cream. Me, I'm partial to whipping cream with a sprinkle of cinnamon.

This is one recipe I'm happy to have added to my books. Now I'm off to have another slice...

Sallie (see, I'm spelling your name right this time around), I'll be in contact with you via email soon.