 |
Shoo-Fly Pie From the Kitchen of Sharmagne Leland-St. John 6 ounces shortcrust (see recipe below) 1 cup cornflakes, whole 1/2 cup golden corn syrup 3/4 cup water 3/4 teaspoon baking soda 1/4 lb flour 1 cup crushed cornflakes 3/4 cup brown sugar 1/2 cup unsalted butter Line a 9-inch pie plate thinly with short crust. Ornament the edges with a fork or pinch with forefinger and thumbs. Prick the bottom with a fork. Sprinkle the whole cornflakes into the pastry shell. In a saucepan over low heat, mix the syrup with the water, stirring constantly until blended. Remove from heat and stir in the baking soda. Set aside. Mix the crushed cornflakes with the flour and the brown sugar. Rub in the butter until the mixture looks like coarse crumbs. Pour the syrup mixture into the pastry shell then sprinkle with the crumb mixture. Bake in a 425 degree oven for 15 minutes, then lower heat to 350 degrees and bake for an additional 20 to 30 minutes or until firm. Sprinkle with the caster sugar. May be served hot or cold. Serves 6. Shortcrust basic recipe: 1/2 pound flour 1/4 teaspoon salt 4 ounces butter at room temperature 1/4 pint iced water Sift flour and salt into a bowl. Rub in the butter with finger tips until as fine as bread crumbs. Sprinkle in enough iced water to make a firm dough. Pat lightly into a ball. Wrap in a pastry cloth. Chill until ready for use. If pre-baking, bake in an oven 425-450 degrees until lightly browned. Yields two 9-inch pie crusts or top and bottom for one pie.
|
