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Shoo Fly Pie

Shoo Fly Pie
By Emi Cordill on Thursday, November 14, 2013 at 12:35pm

Pastry for 9-inch one crust pie

3 tablespoon solid vegetable shortening or butter, room temperature
1 1/2 cups all-purpose flour

2/3 cup firmly-packed brown sugar

1/4 teaspoon salt
1 teaspoon baking soda
1 cup hot water
1 cup dark molasses*
1 egg
* Can substitute 1/2 cup dark molasses and 1/2 cup light or dark corn syrup.
Preparation:

Preheat oven to 400 degrees F.
Prepare pie pastry. Using a floured rolling pin, roll pastry 2 inches larger than an inverted pie plate.
Fold pastry into quarter folds and ease into pie plate, pressing firmly against bottom and side; set aside.
In a large bowl, using a pastry blender or two knives, cut shortening or butter into flour, brown sugar, and salt until mixture is crumble and particles are the size of small peas; set aside.
In a large bowl, add baking soda and hot water; stir until baking soda is dissolved. Add molasses (or molasses and corn syrup combination) and egg; beat until well blended. Pour into prepared unbaked pie shell, filling half full (you may not need to use all of the filling – if you overfill the shell, it will overflow during baking). Trim overhanging edge of pastry 1/2 inch from rim of plate. Gently sprinkle prepared crumb mixture evenly over top of the pie (crumbs will both partly sink and partly float).
Bake 10 minutes and then reduce oven to 350 degrees F. Bake an additional 35 to 40 minutes or until the internal temperature registers at least 160 degrees F. on your cooking thermometer and a knife inserted in center comes out clean.

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