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  • From: "Jill Bussiere" <jdt AT itol.com>
  • To: "Market Farming" <market-farming AT lists.ibiblio.org>
  • Subject: Re: [Market-farming] Shoofly Pie Was root zone heating (Steve Diver)
  • Date: Fri, 24 Mar 2006 13:30:44 -0600

Dorene,
Having grown up on shoo-fly pie, I agree totally about the ice-cream.
I
have never tried the maple syrup on the wet-bottom. But reading this
thread, I think about how I make the wet-bottom shoo-fly pie, and I do end
up dribbling the molasses in a sort of "web" pattern in order to cover the
bottom! So maybe we can have a new label for the wet-bottom.

I also grew up eating shoo-fly cake. I don't make that so often,
though.

Jill Bussiere, Wisconsin

-----Original Message-----
From: market-farming-bounces AT lists.ibiblio.org
[mailto:market-farming-bounces AT lists.ibiblio.org]On Behalf Of Alliums
Sent: Friday, March 24, 2006 1:14 PM
To: 'Market Farming'
Subject: [Market-farming] Shoofly Pie Was root zone heating (Steve
Diver)



Hi, Folks!

Steve Diver wrote:

<< and she was
explaining the difference between a web bottom pie and
a dry bottom pie. >>

Steve, you're a smart guy, but obviously, you're not PA Dutch and don't make
shoofly pie very often! ;-)

The two types of shoofly pie are "dry bottom" (no molasses) and "wet bottom"
(molasses is poured on the bottom crust, then the pie filling is added).
"Web bottom" sounds like an inverted cherry pie, which actually sounds
interesting, but would probably burn the bottom of the pie! ;-)

I personally prefer "wet bottom", but my mother prefers "Granger Pie" which
is a wet bottom with maple syrup, instead of molasses - just to make pie
classification even more difficult!

And I don't care if they do it at the big Lancaster County "PA Dutch
Buffets," putting a big scoop of ice cream on top of shoofly pie is just
heresy!

Dorene

Dorene Pasekoff, Coordinator
St. John's United Church of Christ Organic Community Garden and Labyrinth

A mission of
St. John's United Church of Christ, 315 Gay Street, Phoenixville, PA 19460


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