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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Shoo-Fly Pie Recipe

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This recipe for Shoo-Fly Pie, by , is from Our Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Ruth Houston and Tammy Cartledge


1 cup boiling water
1/2 cup dark molasses syrup
1/2 cup light corn syrup
1 large egg, slightly beaten
1 1/2 tsp. baking soda
1 1/2 cups flour
1/4 cup butter or shortening (butter flavor)
3 Tbsp. Sugar
3 Tbsp. Brown Sugar
1/4 tsp. cinnamon
1/8 tsp. cloves
1 - 9 inch unbaked pie shell in well greased pie pan

Boil water in pot. Let cool for a couple minutes then add molasses and corn syrup. Let cool for about 2 minutes. Add beaten egg and baking soda. Stirring as you put in each ingredient. (I use a wisk)
Let stand at least 15 minutes

Preheat oven to 350 In medium bowl, combine next 6 ingredients and stir with fork or pastry blender until it is a fine crumbly mixture. Stir 1/2 of the crumb mixture into molasses mixture. Spoon molasses mixture into pie shell. Cover top with remaining crumbs evenly. Bake for 45 to 50 minutes. Put on a cookie sheet as it could overflow. Check pie doneness with a knife like you would for a pumpkin pie. It is a good idea to bake the pie crust a little first - maybe 8 minutes.

NOTE: Use 1 1/3 cup of dry crumbly mix in molasses mix. The remainder goes on top.

Personal Notes:
Personal Notes:
Don't forget to add the love. It make a much better pie. Good luck and if you have any question, call Ruth or Tammy.

Ruth made this pie for Herb originally by getting the recipe from his Mother over the phone. She was the type of cook that put a "little" of this and a "little" of that. So, her measurements were not true. That pie turned out BAD!! It took hours of soaking to clean the pie pan after trying to get the dog to lick it. He wouldn't!! Trust me.
It has been perfected over the years. This recipe is a Pennsylvania Dutch recipe.
One year, Aimee' Branscome made this for Grandpa and it was great.




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