Pies by Jordan: Shoo-Fly Pie

Last month, I mentioned that Nick's daughter Jordan will be carrying on my teaching legacy at Kitchen Conservatory. As of now, she has two pie classes on the summer schedule with a third one (featuring boozy pies and cocktails!) being planned for June 30.

A year ago last fall, Jordan and I made an apple pie together from scratch in her college apartment. Since then, she has exceeded my own pie-baking abilities. She's been experimenting with all kinds of  recipes and decorative crusts. She's damn near perfected the lattice (over-achiever!). Last fall, she even made FIVE different pies for a bridal shower in one night of pie-baking frenzy. Here are some of her creations:

Treacle Tart

Apple Rose Pie

Peanut Butter Banana Cream Pie with Peanut Brittle Shards

Chai-Spice Pumpkin Pie

Sour Cherry Pie

Concord Grape Pie

Bridal Shower Pie

You can follow Jordan's pie-making adventures on Instagram @fillyerpiehole

Shoo-Fly Pie

recipe from First Prize Pies by Allison Kave 

One 9-inch pie crust, blind-baked & cooled

For filling:

1 large egg

1/4 cup molasses

1/4 cup maple syrup (the real stuff, grade B)

1 teaspoon vanilla extract (or paste)

1/4 teaspoon salt

1/4 teaspoon cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

1/8 teaspoon ground allspice

1/8 teaspoon ground nutmeg

1 cup boiling water

1 teaspoon baking soda

For the topping:

1 cup all-purpose flour

1 cup dark brown sugar

1/4 teaspoon salt

1/4 teaspoon cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

1/8 teaspoon ground allspice

1/8 teaspoon ground nutmeg

1/2 cup browned butter, at room temperature

• Preheat oven to 350 degrees. 
• To make the filling: In a large bowl, whisk together the egg, molasses and syrup. Whisk in the vanilla, salt, and spices. Whisk in 3/4 cup of the boiling water.  Stir the baking soda into the remaining 1/4 cup boiling water and whisk it into the mixture.
• To make the topping: In a separate bowl, stir together the flour, sugar, salt, and spices until combined. With your fingers, press the butter into the dry ingredients to form a crumbly mixture. 
• Put the crust on a baking sheet. Pour the filling into the pie shell. Add the topping, reserving 1/4-1/2 cup for later. Bake for about 20 minutes, then sprinkle the remaining topping over the pie. Bake for another 10-20 minutes, until the filling has set. Remove the pie from the oven and cool to room temperature before serving.

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