After venturing to northern Indiana for an annual Auburn Classic Automobile Auction 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.
- 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.