Ingredients
- 1 cup flour
- 2/3 cup brown sugar
- 1 Tablespoons shortening
- 1 cup mild molasses
- 1 egg
- 1 cup hot tap water
- 1 tsp. baking soda
- 1 pie crust
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Shoofly Pie
Time: 20 minutes prep, 35 minutes cook
Servings: 8
Directions
- In a large bowl, mix flour, sugar, and cut in shortening. Set aside about 1 cup of these crumbs for top.
- To the remaining crumbs, add the molasses, egg, and hot water with 1 tsp. soda stirred in.
- Stir together until well mixed, and pour into a pie shell.
- Sprinkle the reserved dry crumbs over the top of the pie.
- Bake at 350 degrees for about 35 minutes.
- Serve cool, or warm, with ice cream or whipped cream, as desired.
- *King Syrup or dark Karo Syrup
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Summary
Traditional PA Dutch food and prize winning recipe.
Reviews
September 28, 2012
I grew up eating this version of Shoo Fly Pie and have never found anything done as well. The key to a good SFP is a wet bottom and a firm middle. If you can't cut it in wedges and have it stand up long enough to take a portrait, the consistency is too wet. On the other hand if it sets up nicely on the plate but requires a gallon of H2O to choke it down it is too dry. This recipe creates a pie that fits neatly in the sweet spot. Now comes the age old question: "Who rips the wings off all those flies?"I've cooked/tasted this recipe!
