How to make Shoo Fly Pie

Shoo Fly Pie is a rich, sweet and gooey dessert which is part of the Pennsylvania Dutch cooking tradition. It's a real treat and will live up to its name. It's name is said to have originated from the fact that when the pies were set to cool on a windowsill, cooks would constantly have to shoo off the flies attracted to its sweet ingredients.

Instructions

Difficulty: Moderate

Things You’ll Need:

• 9.5" pie dish
• Baking tray
• Unbaked 9.5" pie crust
• 1 c flour
• 1/2 c light brown sugar
• 1 tsp nutmeg
• 1/3 c butter
• 1 c boiling water
• 1/2 c light molasses
• 1/2 c dark corn syrup
• 1 tsp baking soda
• 1 beaten egg

1. Preheat oven to 325F.
2. To form the crumble topping: In a bowl, mix together flour, brown sugar, cinnamon and nutmeg with butter to form a fine crumbs. Set aside.
3. Filling: In another bowl, combine molasses and corn syrup. Stir in boiling water, baking soda and beaten egg and mix well.
4. Spoon filling into unbaked pie crust to create an even layer.
5. Spoon crumble on top of the filling.
6. Place pie on baking sheet as this will prevent spills in your oven should your pie overflow while baking.
7. Bake in the middle of the oven for 35-40 minutes until pie is just set and dark brown in colour.

Tips & Warnings

• Part of the crumble will be absorbed by the filling during the cooking process, so don't be alarmed!