A Sentiment

God knew what He was doing when He sent a gentle breeze and brought a lovely butterfly to set my heart at ease. The happiness of your friendship and the gentleness of your words have touched my life in special ways and now I feel assured. Thank you for your loyalty and for reading everyday. I only hope you find things to make a happy day.

Friday, October 18, 2013

Shoo Fly Pie and Apple Pandowdy

What's more American than apple pie? It is the #1 favorite pie sold in bakeries at holiday time. The history of pies takes us back to early times in our country. We had to wait for apple tree seeds to be planted before there could be an apple harvest. The first pies had a savory filling.....mostly meats. I don't think that Americans had the sweet tooth that we have now. I can remember my mother making a "mock apple pie" years ago, using Ritz Crackers. The recipe was on the box for a long time. I'll print it here on this post if you'd like to try it.

Nothing beats an apple pie...I remember envying kids who brought little wrapped apple pies in their lunch to school. I love anything apple...pie, crumble, crisps, turnovers, tarts, and even apple pan dowdy. A friend of mine loved to try old recipes from the time of pioneers. She had a very old cookbook with these recipes in it. One day she made Apple Pandowdy for our garden club.  Apple Pandowdy was made by colonists who had few apples. It was made in an iron skillet and had a biscuit type topping which was pushed down into the apple mixture and topped with cream or whatever you wished.. The name came from being cooked in a pan and it's rather  "dowdy" appearance I think. Remember the old song "Shoe Fly Pie and Apple Pan Dowdy?"  I just went to YouTube and found Dinah Shore singing that old song that I remember my dad singing years ago Here's a link to the version sung by the Gabardine Sisters     http://www.youtube.com/watch?v=lTG20NEzJeU.  Now I started something...my pal Joey, sitting next to me, here in the computer room.... is singing it over and over.I probably will have that tune in my head all day now.This leads me to the reason for this post. Last evening, we were hungry for apple pie, so I went to the kitchen and baked one. It was done and cooled a bit for us to have a slice before bed. Naughty, I know. Joe had his with ice cream and mine had a slice of cheese...like my dad and I used to do. It was such a nice treat. I won't put my recipe here...everyone knows how to make an apple pie, but sometime today click on that YouTube song and it will take you back to the "old days" and maybe you younger readers will get a kick out of "our " music back in the day.
Balisha




Ritz Mock Apple Pie

The classic pie, featuring Ritz crackers baked in a golden crust, 
is perfect for the holidays. 

Pastry for two-crust 9-inch pie 
36 RITZ Crackers, coarsely broken (about 1 3/4 cups crumbs) 
1 3/4 cups water 
2 cups sugar 
2 teaspoons cream of tartar 
2 tablespoons lemon juice 
Grated peel of one lemon 
2 tablespoons margarine or butter 
1/2 teaspoon ground cinnamon 


1. Roll out half the pastry and line a 9-inch pie plate. Place 
cracker crumbs in prepared crust; set aside. 

2. Heat water, sugar and cream of tartar to a boil in saucepan 
over high heat; simmer for 15 minutes. Add lemon juice and peel; 
cool. 

3. Pour syrup over cracker crumbs. Dot with margarine or butter; 
sprinkle with cinnamon. Roll out remaining pastry; place over pie. 
Trim, seal and flute edges. Slit top crust to allow steam to escape. 

4. Bake at 425 F for 30 to 35 minutes or until crust is crisp 
and golden. Cool completely.

Makes 10 servings

9 comments:

Gatsbys Gardens said...

Oh, that pie looks so good. I used to have a great crust recipe with Crisco but they changed the fat content and it has never been the same. I will try this ritz crust, sounds great.

Eileen

marlu said...

The pie looks lovely. I have never tasted that Ritz Mock Apple pie. I have heard of it for ages though.

Balisha said...

Hi Eileen...the crumbs are the filling for the pie. They take the place of apples. You roll out two crusts and fill with the ritz crumbs.
Balisha

Noelle Johnson said...

I love making apple pie...I may have to try your recipe next time :-)

**The first and only time I ate Shoofly Pie was when visiting Pennsylvania Amish country.

Hope all is well with your and your family, Balisha.

Noelle

Balisha said...

Trying to set things straight here. The picture is of my regular apple pie. I only mentioned the Mock Apple Pie and put the recipe here for you to see. It doesn't compare with apple pie as I remember. Remember I'm 75 yrs old and I am remembering back to the 1950's. What I thought was delicious back then might have changed a bit.

marlu said...

Balisha, I can remember my dad saying that nothing tastes like it used to when we was in his eighties.
Now I'm there, and I agree. Chicken, especially, does not taste the same as I remember! Does our tasters change or is it the different way foods are handled now?

Balisha said...

Hi Marlu...I have said the same thing. I think our taste buds decrease with age. Some medications mess with how food tastes too. I've read that you can ask your Dr. about how to get your taste back to what it used to be. I just think that we can alter recipes to make food more appetizing with more seasonings.
Balisha

Joyce Olson said...

Balisha,
Yum-I love apple pie, I really can't imagine that anyone could not, can you-always so good with a slice of sharp cheese too.

I think it's very nifty that you made the pie late in the day and then had a slice before bed:)!!

Sharon said...

Your pie is beautiful ~ always nice to look good and taste good, too. Apple pie is my favorite. I've made the pandowdy, crisp, and cobbler, but none is as good as apple pie:)