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Amy Culbertson 
C'mon, get real with Dutch pastry
Star-Telegram staff writer
Reader Audrey Vanderhoof takes exception to a shoofly pie recipe we reprinted Feb. 20 in this space from A Baker's Odyssey: Celebrating Time-Honored Recipes From America's Rich Immigrant Heritage (Wiley, $34.95).
"Unless things have changed dramatically since I grew up in a Pennsylvania German kitchen," she wrote, "no Pennsylvania Dutch cook worth her molasses would use 'dry white wine' or 'extra-virgin olive oil' in her pastry."
She sent us several shoofly pie recipes from her collection, including this one from the Mennonite Community Cookbook by Mary Emma Showalter (Universal Book & Bible Press, 1950).
Shoofly pie
Serves 8
Pastry for 9-inch piecrust
1 1/2 cups unbleached flour
1/2 cup brown sugar
1/4 cup butter
1/2 teaspoon baking soda
3/4 cup boiling water
3/4 cup dark molasses
1. Preheat oven to 375 degrees. Line pie pan with pastry; set aside.
2. Combine flour, sugar and butter, blending with fingers to form crumbs. Set aside.
3. In a quart measuring cup or large bowl, dissolve soda in boiling water. Add molasses. A vigorous fizzing reaction will occur, so use a large bowl or large measuring cup to stir mixture.
4. Pour 1/3 of the molasses mixture into the unbaked piecrust. Sprinkle 1/3 of the crumb mixture over liquid. Continue alternating layers, ending with crumbs on top.
5. Place pie pan on a baking sheet and bake 35 minutes.
Nutritional analysis per serving: 252 calories, 6 grams fat, 48 grams carbohydrates, 2 grams protein, 16 milligrams cholesterol, 153 milligrams sodium, 1 gram dietary fiber, 21 percent of calories from fat
-- Audrey Vanderhoof, Fort Worth
Reader requests
As warmer weather approaches, we'd like to see recipes you associate with picnics. Share your picnic memories with us, too, if you like. Reader recipe requests include a layered cherry dessert made with canned cherries, custard, whipped cream and vanilla wafers, as well as German hard rolls called brochen or semmel, a coffeecake made with cinnamon-flavored Red Hots candies, white bean and cabbage stew, and mushroom pie.
Send recipes and requests to Amy Culbertson: via e-mail, aculbertson@star-telegram.com with "Recipe Swap" in the subject line; or mail them to Amy Culbertson, Star-Telegram, Box 1870, Fort Worth, TX 76101.
Important: Please specify how many people the recipe serves and the size (in ounces) of any cans or packages called for. Write "Recipe Swap" on the envelope or in the e-mail subject line. Include your name, city and a daytime telephone number.
