-Never overcook this pie. Shoo-Fly pie always tastes best when it is what The Amish refer to as a “wet-bottom” Shoo-Fly pie.
1/4 cup Crisco
1 1/2 cup AP flour
1 cup Light brown sugar
3/4 cup Light molasses
3/4 tsp. baking soda
1/4 tsp. salt
3/4 cup Hot water
1/8 tsp. Ground nutmeg
Pinches of each of the following: cinnamon, ginger and cloves
1 nine inch unbaked pie shell
Preheat oven to 450F degrees.
Blend shortening, flour and sugar to make crumbs.
For Molasses Mixture:
Mix those ingredients, except the hot water. Add hot water and stir well until foamy.
In the pie pan containing the 9″ unbaked pie shell, layer the crumbs and molasses mixture, alternately, beginning and ending with a crumb layer.
Bake for 15 minutes at 450F and then reduce oven temp to 350F and continue to cook for about 20 minutes.
Great served warm with vanilla ice cream!
For a flaky, tender crust every time, try this:
Sour Cream Pie Crust Dough
1 1/4 cups AP flour
2 tsp. Baking Powder
1/2 tsp. Salt
1/2 cup Crisco
1/2 cup Sour Cream
Stir together the first three ingredients in a mixing bowl.
Cut shortening into the flour until it resembles small peas with a pastry blender or squishing the dry ingredients and Crisco between your very clean fingers:). Add sour cream and stir with a fork until combined. Gather dough into a flat disk shape. Wrap well in plastic wrap and chill one hour.
Use as your recipe directs.