Recipe by GoodMorningBurger
Truly one of my favorite desserts ever! This recipe comes from the AMAZING Good 'N Plenty Family Restaurant in the heart of Lancaster County, PA. Bar none, my favorite restaurant ANYWHERE. (And I get around!) Try this, and prepare to be amazed by the delicious, gooey/crumbly, SWEET richness! One of the characteristics of a traditional Shoo-Fly pie is a crumbly, messy, almost floury crust on top...I understand that all tastes are different, and for that, I'm sorry you and DH didn't like it, Sistah. :(
Top Review by Linda H.
Served it New Year's Day but it was a flop. I followed everything to the T but the floured crumbs sunk in the very thin liquid filling. After the 30 mins were up, I check the pie and it was still very undone so I kept it in 10 mins more. The pie was mushy and bitter. The molasses was a freshly bought one so I know that was not the problem. Not sure what I did wrong.
- 1⁄2 teaspoon baking soda
- 3⁄4 cup water, boiling
- 1⁄2 cup dark molasses
- 1 egg, beaten
- 3⁄4 cup flour
- 3 tablespoons shortening
- 1⁄2 cup brown sugar
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 1 (9 inch) unbaked pie shells
Directions See How It's Made
- Preheat oven to 350ºF.
- Dissolve baking soda in water.
- Stir in molasses and one beaten egg (take care not to scramble the egg, tempering it is advised.).
- Mix flour, shortening, brown sugar, salt and cinnamon.
- Form the mixture into crumbs.
- Pour the liquid mixture in an unbaked pie shell, then add the crumbs to the top and bake for 30 minutes.