Shoo-Rye Pie, Take 1
You know those ideas you learn about and, while you never would’ve thought of them, they’re 100% obvious? Several years ago in Chicago, I took a class on brioches and laminated doughs at The French Pastry School, presented by Pierre Zimmerman. He topped a pastry with a spiced rye streusel. To a baker from northern France, this would be a no-brainer. Rye is a staple flour. However, in the American South, it’s mostly used in distilling liquor or in caraway laced deli bread.
Rye has a fruity, spiciness though, that lends itself to sweet applications. And when I first baked a shoofly pie, the first thought I had was “rye” and particularly Zimmerman’s rye streusel.
So here we are, playing with shoofly. Adding a 30% rye crust. Playing with mixing molasses and sorghum into white sugar as approximations of older, less refined brown sugars.
And the results? You’ll notice there’s no recipe. The first try went too far into the rye. The struesel wasn’t rich enough. The whole grain too powerful. Overall, there was too much going on. The next version will adapt a more traditional struesel, but with rye substituted. The crust will use something more like the Goat Cheese, Honey, and Rye Crust Pie