Monday, February 9, 2009

SHOOFLY PIE AND APPLE PANDOWDY


I watched a cooking show on TV yesterday and took a trip down memory lane. The show featured a recipe for Apple Pandowdy (which I've never made or eaten) but the name of that dish brought back some vague childhood memories of a song that contained the words, "shoofly pie and apple pan dowdy". I found the lyrics - here they are:

"Shoo-Fly Pie and Apple Pan Dowdy" is a popular song about New England cooking, with music by Guy Wood and words by Sammy Gallop. It was published on 1945. The biggest hit versions of the song were recorded by Dinah Shore and by the Stan Kenton orchestra (with June Christy doing the vocal). It was also recorded by Guy Lombardo and his Royal Canadians, and by Ella Fitzgerald. The recording by Dinah Shore was released by Company Records as catalog number 36943. It first reached the Billboard magazine Best Seller chart on April 4, 1946 and lasted 2 weeks on the chart, peaking at #7".

Here are the lyrics:

If you wanna do right by your appetite
If you're fussy about your food
Take a choo-choo today, head New England way
And we'll put you in the happiest mood, with

Shoo fly pie and apple pan dowdy
Makes your eyes light up, your tummy say "howdy"
Shoo fly pie and apple pan dowdy
I never get enough of that wonderful stuff!

Shoo fly pie and apple pan dowdy
Makes the sun come out when heavens are cloudy
Shoo fly pie and apple pan dowdy
I never get enough of that wonderful stuff!

Mama! when you bake
Mama! I don't want cake
Mama! for my sake
Go to the oven and make some ever lovin'

Shoo fly pie and apple pan dowdy
Makes your eyes light up, your tummy say "howdy"
Shoo fly pie and apple pan dowdy
I never get enough of that wonderful stuff!

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SHOOFLY PIE

1 (9 inch) unbaked pastry shell
1 egg yolk, slightly beaten


FILLING:
1/2 cup packed brown sugar
1/2 cup molasses
1 egg
1 1/2 teaspoons all-purpose flour
1/2 teaspoon baking soda
1 cup boiling water


TOPPING:
1 and 1/2 cups all-purpose flour
3/4 cup packed brown sugar
3/4 teaspoon baking soda
dash of salt
6 tablespoons cold butter


DIRECTIONS:
1.
Line pastry with a double thickness of heavy-duty foil. Bake at 350 degrees F for 10 minutes. Remove foil; brush crust with egg yolk. Bake 5 minutes longer; cool on a wire rack.
2. For filling, in a small bowl, combine the brown sugar, molasses, egg, flour and baking soda; gradually add boiling water. Cool to room temperature; pour into prepared crust.
3. For topping, in a large bowl, combine the flour, brown sugar, baking soda and salt. Cut in butter until crumbly. Sprinkle over filling. Bake at 350 degrees F for 45-50 minutes or until golden brown and filling is set. Cool on a wire rack. Store in the refrigerator.


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APPLE PANDOWDY

FILLING:
1/2 cup molasses
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/4 tsp. salt
3 cups sliced, peeled apples

Bake above ingredients in a 1 and 1/2 qt. buttered pan at 350°F for 20 minutes.

CRUST:
1/2 cup milk
1 egg, beaten
1 and 1/2 cup flour
1/2 cup butter
1/2 cup sugar
1/2 tsp. salt
2 tsp. baking powder

Melt butter; add egg and milk. Add other ingredients; mix well. Pour over apples. Bake at 350°F for 30 minutes.

2 comments:

Shellmo said...

There's something so great tasting (and smelling) when you combine apples, nutmeg & cinnamon! You have been featuring some yummy recipes lately!!

Kady said...

Hi Shelley, I totally agree! Apples, cinnamon, and nutmeg are so good together. That cooking show really made me want to try this recipe. I bet my mom would like it.....Kady