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
Ingredients
- 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
Directions
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Preheat oven to 400 degrees F (200 degrees C).
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To Make Bottom Layer: In a medium bowl combine molasses, hot water, and baking soda. Stir well. Whisk in beaten egg.
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Pour mixture into pie shell.
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To Make Crumb Topping: In a medium bowl combine flour and brown sugar.
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Mix well, then cut in shortening until mixture resembles coarse crumbs.
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Sprinkle on top of molasses layer.
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Bake in preheated oven for 15 minutes.
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Lower temperature to 350 degrees F (175 degrees C).
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Bake an additional 30 minutes.
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