Shoo-Fly Pie

Growing up, this was my absolute favorite dessert. I remember, during the summer, going to the peach orchard on the way back from the swimming pool and picking bushels of peaches. Some we'd eat raw, but the majority my mom would can so that we could enjoy their summery goodness throughout the fall, winter, and spring. During the winter, especially, I remember peach shoo-fly pie (as my dad says, a pie so good you have to shoo the flies away so you can eat it--a bit gross, but that's a Southern allegory for you). My dad and mom would also make blackberry shoo-fly pie or cherry shoo-fly pie, but my favorite has always been peach shoo-fly pie. In all its sugary, gooey goodness, it is comfort food at its grandest. My kids, especially Ronan, have fallen in love with my childhood favorite. I've got the recipe below--with illustrations--so you can try it. Enjoy it, but don't you DARE call it cobbler.

First, heat the oven to 350 degrees. Put half a stick of butter in a casserole dish and stick that in the oven so that the butter can melt. While it's melting in the oven, prepare the other ingredients.

Mix 1/2 cup of self-rising flout, 1/2 cup of sugar, and 1/2 cup of milk in a bowl (I usually double this because I love the breading).

Pour a can of peaches (or blueberries, blackberries, cherries, etc) in a pan and add 1/2 cup of sugar. Cook it over medium heat.

Once the butter is melted in the casserole dish, take it out of the stove and pour the batter in the dish.

Pour the fruit in next--you might want to drain some of the liquid (you don't want the batter, etc swimming in too much)

Stick the dish back in the oven for 20 minutes.

When 20 minutes is up, you'll have a dessert that looks like this. Let it cool for a few minutes.

Serve it up in small bowls (it's so sugary, a little goes a loooong way) with some milk or coffee on the side. Ronan approves and so will you!