Venturing to northern Indiana for the annual Auburn Classic Automobile Auction one Autumn in the early 1970s, Dad and I stopped at a roadside restaurant on our trip back where we sampled shoo-fly pie. There is much Amish influence in that area, and this particular dessert became a life-time favorite for me and my father.
Pennsylvania Dutch Shoo-fly Pie
- 1 (9 inch) pie shell
- 1 cup molasses
- 3/4 cup hot water
- 3/4 teaspoon baking soda
- 1 egg, beaten
- 1 1/2 cups all-purpose flour
- 1 cup packed brown sugar
- 1/4 cup shortening
Preheat oven to 400 degrees F (200 degrees C).
To Make Bottom Layer: In a medium bowl combine molasses, hot water, and baking soda. Stir well. Whisk in beaten egg.
Pour mixture into pie shell.
To Make Crumb Topping: In a medium bowl combine flour and brown sugar.
Mix well, then cut in shortening until mixture resembles coarse crumbs.
Sprinkle on top of molasses layer.
Bake in preheated oven for 15 minutes.
Lower temperature to 350 degrees F (175 degrees C).
Bake an additional 30 minutes.