How to Make Shoo Fly Pie

Shoo Fly Pie is a Pennsylvania Dutch treat most identified with the Amish. The name derives from the days when pies cooled on the windowsill and the intense sweetness of this pie drew flies, causing the cook to "shoo" the pesky critters away. Some varieties are more of a strudel or coffee cake, but this is a tried and true version that's good either warm or cold. Restaurants such as the Good and Plenty outside Lancaster, Pennsylvania, serve this dessert.

Things You'll Need

• 1 frozen deep dish pie shell
• Crumb mixture (reserving ½ cup for topping):
• 2/3 cup brown sugar
• 1 tablespoon solid shortening such as Crisco
• 1 cup flour
• Filling:
• 1 cup molasses
• ¾ cup boiling water
• 1 egg, beaten
• 1 teaspoon baking soda

Instructions

1. Preheat oven to 375 degrees. Prick sides and bottom of pie shell with fork.

2. Meanwhile, combine baking soda with boiling water. Quickly whisk in egg and syrup.

3. Add crumb mixture (this will be lumpy). Pour into unbaked pie crust and cover with reserved crumbs.

4. Bake in preheated 375 degree oven for 10 minutes, then reduce heat to 350 degrees and bake for an additional 35 to 45 minutes or until firm.

5. Remove from oven and let stand a few minutes before serving. Good as is, or with ice cream or whipped topping.

Tips & Warnings

• Bottom of pie may appear wet when cut; that's okay with this type of pastry.

• To keep crust from getting too brown, you can cover with thin strips of aluminum foil.