Shoo-Fly Pie (Pennsylvania Dutch)
There is a theory that, since flies are partial to molasses and have to be chased
away while the cook is making the pie, this is how the pie was named.
- 3/4 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 1/8 teaspoon each nutmeg, ginger and cloves
- 1/2 cup firmly packed brown sugar
- 1/2 teaspoon salt
- 2 tablespoons shortening
- 1/2 tablespoon baking soda
- 1/2 cup molasses
- 3/4 cup boiling water
- 1 egg yolk, beaten well
- Line a 9-inch pie pan with pastry. Refrigerate while you prepare the Crumb Mixture and Filling.
- Combine flour with brown sugar, salt and spices. Pinch in the butter until the mixture looks mealy. set aside.
- Stir baking soda, molasses and egg yolk into boiling water and let cool completely.
- Put one-third of the Crumb Mixture into the unbaked pie shell.
- Add liquid, then sprinkle top with remaining crumbs and bake at 400 degrees F for about 10 minutes or until crust begins to brown.
- Turn oven to 325 degrees F and bake until the center is a bit firm, about 30 minutes.