Well, today was supposed to be Pennsylvania Dutch day, but we had so many leftovers from the other countries that I decided to make it Leftover Day instead. But that certainly didn't mean that I couldn't make a Penn. Dutch desert, right? So, since I found out that my husband hadn't even heard of it, I decided make Shoo-fly Pie. I've never had it either, but at least I've heard of it. Well, I found this recipe: http://allrecipes.com/Recipe/my-grandmas-shoo-fly-pie/Detail.aspx and began gathering my ingredients...which weren't many:
Now, this pumpkin pie, on the other hand, I know is delicious and I will probably make hundreds more of them before I die.
Mix all your ingredients up together and dump it in your prepared pie crust.
Bake at 350 for about 45-50 minutes.
1 1/2 cup canned pumpkin (not pie mix, plain pumpkin)
1/4 cup white sugar
1/4 cup brown sugar
1 1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
a dash allspice
1 cup milk
1 prepared 9-inch pie crust (1 cup flour to 1/3 cup shortening is good for one crust, just remember the 3:1 ratio)
Mix up all your ingredients and pour into prepared pie crust. Bake at 350 degrees for 45-50 minutes.
(Be happy you got all these instructions ;) The recipe I copied from my mom goes like this: List of ingredients. 350. 45. The end.
The recipe for the Shoo-fly Pie is linked above in the blog, but here it is again: