Plain and Simple

My friend Lindsey has made an interesting goal for herself this year. She has asked 12 people to recommend a book of their choosing for her to read. I was one of the 12 people that she asked.

Here is my choice...Plain and Simple.

Plain and Simple is a book that I read this summer. As the cover states it is about one woman's journey to the Amish. Now, if you know me well, you know I have a strong interest in the Amish as well as the Shakers...as well as MANY more things...I know, I know. I'm not really sure why this book captured my heart so much...after looking through it for a second time last night. I really contemplated my decision to choose this book over all the other wonderful books out there. Are you surprised...I over think all my decisions. But, I wasn't going to stress over it or even let myself become self-conscious over this. (Which I tend to do about everything)

Lindsey, this is the book I chose and I hope you enjoy it half as much as I did!

In keeping with the Amish, I decided that I would make her a Shoofly Pie for when I gave her the book. I've never made, tasted, or even seen Shoofly Pie before. I've heard and read about it in other Amish readings though. It is quite poplar in Pennsylvania. It turned out pretty good...probably not a favorite though. You need to like the taste of molasses to enjoy it, which I do. It is kinda like a coffee cake with a gooey molasses bottom. It gets it's name from the cooks having to continually "shoo" the flies away because the molasses attracted so many while the pies were cooling. Here is the recipe if you would like to try your hand at it.

I would also recommend listening to this while you bake.


Shoofly Pie
1 cup flour
1/2 cup light brown sugar, packed
1/4 cup shortening, chilled and diced
1 teaspoon baking soda
1 cup boiling water
2/3 cup light corn syrup
1/3 cup dark molasses
1 pie crust(9" size) unbaked
Cool Whip or some type of whipped cream
(I really recommend using a deep dish pie shell)

Preheat oven to 375.
In a bowl, combine flour, brown sugar and shortening. With pastry blender or knives, combine ingredients together until the shortening resembles small beans. Set aside.

In another bowl, dissolve the baking soda in the boiling water. Add the corn syrup and molasses. Stir to blend. Pour filling in to the shell and sprinkle the crumb mixture over the top. (This layer will be thick)

Bake in the middle of the oven for 10 minutes. Reduce the heat to 350 and bake for 25-30 minutes more. The filling should be set even when it quivers when the pan is tapped. Do not overbake.

Serve with whipped cream.

I hope you enjoy!