The dining car
The 1940s and 1950s
were the golden age of train travel and also the pinnacle of
railroad dining car operations. For many passengers, the ambiance of
the dining car was the reason they rode the train. The following
recipe is one from that golden age. This recipe is for our members
who didn’t get to go out to Lancaster and the ones who enjoyed the
Shoo-Fly pie we had.
Shoo-Fly Pie, served on Pennsylvania Railroad's Broadway Ltd.
2 cups flour
¾ cup brown sugar
1/3 cup shortening or butter
½ tsp nutmeg
1 tsp cinnamon
1 cup molasses
½ cup brown sugar
1 cup hot water
1 tsp baking soda, dissolved in the hot water
Two 8-inch pie crusts, already made
ingredients of crumb mixture thoroughly in a bowl until crumbs are
2. In a separate bowl, mix ingredients of syrup mixture thoroughly.
3. Pour half of the syrup mixture into one already prepared unbaked
pie crust. Add half of crumb mixture.
4. Repeat process with the other pie crust.
5. Bake pies at 400 degrees for 10 minutes, then reduce heat to 350
degrees and continue baking for an additional 50 minutes.
6. Cool before serving.