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No other dessert is more closely identified with the Amish than Shoofly Pie. In the early days it was always made with sorghum molasses and brown sugar. One explanation I found was the Pennsylvania Dutch made this pie for breakfast during the winter when they ran out of fruit. Some say it got its name from the flies that hovered around the pie. Others say the name came from a brand of molasses called Shoofly Molasses. If you try this pie, you will think the name came from the fly story.
You will need the following:Mix for crumbs: 2/3 cup brown sugar 1 tablespoon solid shortening 1 cup all-purpose flour Filling for Pie: 1 cup thick molasses (I used sorghum, you can use regular molasses) 3/4 cup boiling water 1 egg, beaten 1 teaspoon baking soda One 9 inch pie crust Make your crumb mixture and reserve 1/2 cup crumbs for topping on pie. Boil water and add baking soda. Stir in molasses, then add beaten egg. Fold in crumb mixture (not the reserved crumbs). Batter will be lumpy. Pour into an unbaked pie shell and sprinkle the 1/2 cup reserved crumbs on top. Bake in a preheated 375 degree oven for 10 minutes. Reduce heat to 350 degrees and continue baking for 35 to 40 minutes until firm. Note: Be sure and put a cookie sheet or something under the pie in your oven in case it runs over. This pie tends to do that a little. You will think the crumbs on top are not cooking or look uncooked but they are fine. The top will be kind of like cake and the bottom will be wet. That is why they call this a wet-bottom pie. I love this pie! It makes a great dessert. Your family and friends will love it, too. Enjoy! You might also like: Buttermilk Pie Kentucky Chocolate Chip Bourbon Pie Brown Sugar Pie Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below. Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have almost 22,000 e-mail subscribers and they are always the first to know about any new posts. © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.