Shoo-Fly Pie
This molasses-infused, crumb-topped shoo-fly pie recipe earns rave reviews.
By Yankee Magazine|Dec 19 2015|
The finished product – a lovely and unique Shoe-Fly Pie.
Photo Credit: Marie Adele SchultzThis molasses-infused shoo-fly pie recipe earns rave reviews, and has become a holiday tradition for one Massachusetts family. Learn more about Marie Adele Schultz’s love for shoo-fly pie.
We recommend our 100-year-old piecrust for the pastry, but refrigerated dough or frozen shells may also be used. This recipe makes enough for 4 pies.
Yield
Four 9-inch pies
Total Time
60 minutes minutes
For the Filling
Ingredients
2 cups sugar
1 cup molasses
2 eggs
4 cups water
4 tablespoons flour
Instructions
Blend all the ingredients together in a blender, and then cook mixture on a stovetop until it thickens.
For the Crumb Topping
Ingredients
2½ cups sugar
5 cups flour
½ pound melted margarine or butter
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons salt
Instructions
Mix all of the ingredients together until the mixture looks like small peas.
In the uncooked pie crusts, put a handful of the crumb mixture in first, then cover with about a cup of the liquid mixture. Alternate crumb and liquid mixtures until all of the ingredients are used. Make sure to finish the pie by sprinkling the remaining crumb mixture on top.
Bake the pie at 350° for about 35 to 40 minutes.
