Shoo Fly Pie

By msippigrl

There are many variations of the famous Pennsylvania Dutch pie, some with wet bottoms, others with dry bottoms. This dry bottom version was the winning recipe!

Ingredients

• Crust:
• 1 (9-inch) unbaked deep-dish pie crust (I used frozen)
• Crumbs:
• 1 cup all-purpose flour
• 2/3 cup packed light brown sugar
• 1/4 teaspoon ground cinnamon, optional
• 3 tablespoons cold vegetable shortening (or cold butter)
• Filling:
• 1/3 cup Grandma's Original unsulfured molasses
• 1/2 cup light corn syrup
• 2 tablespoons honey
• 3/4 cup very hot water
• 3/4 teaspoon baking soda

Preparation

Step 1

Place a baking sheet on center rack of oven then preheat oven to 400° F.

In a medium mixing bowl, whisk together the flour, brown sugar, and cinnamon. Cut in shortening (or butter) with a pastry blender until mixture resembles coarse crumbs. Set aside. (I put them in the freezer until needed.)

Meanwhile make the Filling:
In a medium bowl, add the molasses, corn syrup, and honey; whisk in the hot water until combined well; whisk in the baking soda just until incorporated.

Immediately, spread half the crumb mixture in the pie crust. Pour molasses mixture over the top of a large serving spoon allowing it overflow over the crumbs in the pie crust (to prevent wrecking the crumbs). Top with remaining crumb mixture.

Carefully, place pie on the hot baking sheet (I used a wide spatula for support) and place in oven and bake for 15 minutes; then reduce heat to 350° F. and continue baking for about 30 more minutes, or until center of pie is set when pie is lightly shaken.

Remove pie from hot baking sheet to a wire cooling rack to cool completely, using a wide metal spatula. Lightly cover and refrigerate.

Serve with vanilla ice cream or Cool Whip / prepared whipped cream.