Shoo-fly pie is a traditional Amish breakfast pie with a layer of gooey molasses on the bottom, cake-like middle, and crumb topping. Very easy to make and is perfect with a cup of coffee.
1 1/2c.light-tasting molasses (Golden Barrel unsulphered baking molasses and King Syrup are some of the best)
1 1/2c.boiling water
1tsp.baking soda
Crumb mixture:
3c.all purpose flour
3/4 - 1c.brown sugar
1/2tsp.baking soda
1/4tsp.salt
1/8tsp.cream of tartar
3/4c. lard, shortening, or butter
Instructions
Preheat oven to 425°.
Wet Mixture:
Add brown sugar and eggs to a mixing bowl and beat well. Add molasses.
1/3 c. brown sugar, 4 large eggs, 1 1/2 c. light-tasting molasses (Golden Barrel unsulphered baking molasses and King Syrup are some of the best)
Bring water to boiling, remove from heat and add the baking soda. Stir.
1 1/2 c. boiling water, 1 tsp. baking soda
Add soda/water mixture to the egg mixture. Mix.
Let this mixture cool a bit while you prepare the crumb mixture.
Crumb Mixture:
Mix flour, brown sugar, salt, baking soda, & cream of tartar in a mixing bowl.
3 c. all purpose flour, 3/4 - 1 c. brown sugar, 1/4 tsp. salt, 1/8 tsp. cream of tartar, 1/2 tsp. baking soda
Add shortening of choice. Using a pastry blender or your mixer, mix until you have fine crumbs.
3/4 c. lard, shortening, or butter
To Make the Pie:
Add a scant 2 cups of the crumbs to the wet molasses mixture. Then divide the wet batter between the two pie crusts.
2 (9") unbaked pie crusts
Quickly cover with the reserved crumb mixture (try to get all the edges covered as well).
Bake immediately, at 425° for 10 minutes. Reduce temperature to 350° and continue baking for another 40 minutes or until the pie is set and not too jiggly.
Cool and store, loosely covered, at room temperature. You can also wrap and freeze one pie for later.
Notes
Golden Barrel baking molasses is good light-tasting molasses. Although, if you prefer a lighter flavor, use a mixture of Golden Barrel Molasses and King Syrup.I usually bake my pies on the bottom oven rack about in the middle of the oven. It gets your bottom crust flakier and keeps tops from getting too dark. This pie resembles a coffee cake. It's an Amish breakfast pie and goes great with coffee. We used to put ours in a bowl and poured milk over it to eat it.Yields 2 (9") pies