Comments on: Apple Pie Bake-Off Or The Sweet Taste of Revenge

By: Ruthie

Ruthie — Sun, 30 Oct 2011 15:00:09 +0000

I think it is cool to see the original recipes!

By: Bake pie recipe shoofly - Pie recipe - Bake recipe

Bake pie recipe shoofly - Pie recipe - Bake recipe — Wed, 08 Dec 2010 19:13:29 +0000

[...] Apple Pie Bake-Off Or The Sweet Taste of Revenge « PastIsPresent.org 5 Nov 2009. 7 Responses to “Apple Pie Bake-Off Or The Sweet Taste of Revenge”. While I have not used King Molasses, my Shoo Fly pie recipes gave me Apple Pie Bake-Off Or The Sweet Taste of Revenge « PastIsPresent.org [...]

By: Joe

Joe — Sun, 27 Jun 2010 18:06:23 +0000

Most likely you used a blackstrap molasses, like Brer Rabbit – resulting in the repulsive taste. For years I’ve been trying to replicate Shoo Fly pie, which also uses molasses. One day I stumbled across a statement that one should be using an Amish regional (Pennsylvania) molasses called King Molasses, or if that is unavailable, dark corn syrup, such as Karo’s blue label (or Lyle’s Golden (Cane) Syrup). While I have not used King Molasses, my Shoo Fly pie recipes gave me delicious results when substituting Karo’s Blue Lable Dark Corn Syrup for the molasses. In researching early Pecan Pie’s I have found that prior to the introduction/production of Karo’s corn syrup products, a New Orleans Pecan Pie recipe calls for Louisana (brand) Molasses, which upon investigation and research I found was actually a Cane syrup (similar to Lyles Golden Syrup).

By: loopzy

loopzy — Wed, 09 Dec 2009 15:48:07 +0000

you just found a new daily reader

By: Beth Chamberlain

Beth Chamberlain — Mon, 30 Nov 2009 01:21:10 +0000

I read the results of your cook-off with some curiosity. Catherine Beecher offered up a receipt for a pie quite similar to Mrs. Cornelius’s. I’ve long wanted to try it so I was disappointed by your reviews. This morning I found myself faced with a small mountain of apples but wanted something different that the usual. Concerned but undaunted by the reactions of your fellows I tried Beecher’s
“Little Girl’s Pie” (http://books.google.com/books?id=2HIEAAAAYAAJ&pg=PA105). It is sweetened and spiced as a “normal” pie but with molasses added. I had an unknown mix of apple varieties and I flavored it with cinnamon, cloves and ginger, as I had a smallish pie plate I did cut the amount of molasses some. Thanks to a somewhat uncooperative fire it was done rather late and was taste tested while still warm. Everyone who tried it came back for more. Maybe this receipt with the addition of sugar and spices is more familiar tasting to the modern palate.

By: Mark Wise

Mark Wise — Wed, 18 Nov 2009 13:48:53 +0000

The suggested amount of molasses sounds much too large. I’m not surprised that the flavor was overwhelming. I’d adjust it to half a cup, at most.

By: Shirley Wajda

Shirley Wajda — Tue, 17 Nov 2009 15:53:25 +0000

Have we another historical finding here? As I recall from reading foreign visitors’ accounts of their travels in New England, New Englanders pronounced “pie” as “poy.” But the utterance of “poy” may have been the immediate response of tasters of the molasses-and-apple concoction. (When did “ew!” and “yuck!” enter the American vernacular vocabulary?)

By: Trisha C.

Trisha C. — Tue, 17 Nov 2009 15:11:22 +0000

This looks like a really interesting experiment. I don’t think I like the sound of the molasses pie very well either, but the rest sound taste-test worth!

By: thelocaldeal

thelocaldeal — Fri, 06 Nov 2009 16:23:16 +0000

This looks so tasty!