Established 1994

Pittsburgh Garden Railway Society
C/O Ann Celento
312 Hawthorne Street
Canonsburg PA, 15317

October 2014 Newsletter

From the President's Desk Trips
Chasing Trains - Big and Little The Dining Car
Photos Tech Tips
Upcoming Train Shows & Events Video of the Month
Wanted / For Sale Minutes

Financial Report (password required)

Membership Roster (password required)


The dining car

contributed by  Keith Baggus

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.

Crumb mixture
2 cups flour
¾ cup brown sugar
1/3 cup shortening or butter
½ tsp nutmeg
1 tsp cinnamon
Syrup mixture:
1 cup molasses
½ cup brown sugar
2 eggs
1 cup hot water
1 tsp baking soda, dissolved in the hot water
Two 8-inch pie crusts, already made
1. Mix ingredients of crumb mixture thoroughly in a bowl until crumbs are formed.
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.