ShooFly Pie

I'm a HUGE believer in all-natural food. I like to keep the sugar to a minimum and avoid high fructose corn syrup. The recipe I'm about to share does not reflect this stance. I'm sorry. But it's so good. I very rarely make it, and when I do, I take it somewhere to pawn off on share with others. I'll be baking pies on Friday for a school fundraiser, (a food stand at a public auction) and this sweet treat always disappears quickly. So here it is...a Pennsylvania Dutch Favorite...

 image from Kitchen Kettle Village

ShooFly Pie
makes 2 8-inch pies

2 cups flour
1 1/2 cups brown sugar
4 tablespoons shortening

Mix above ingredients together. (It will have the consistency of crumbs.) Take out 2 cups and reserve for top of pies.

To remaining crumb mixture add:
2 beaten eggs
1 1/2 cups King syrup 1/2 cup dark baking molasses
1 1/2 cups hot water

Mix.

Dissolve 2 teaspoons baking soda in an additional 1/2 cup hot water. Add this to liquid mixture.

Pour liquid mixture into 2 8-inch unbaked pie shells. Sprinkle reserved crumbs on top, 1 cup per pie. Bake at 450 degrees for 10 minutes and then 375 degrees for 35 minutes or until knife comes out dry.


{Don't judge me for sharing this recipe...don't hate me when you love it.}




linking to:
Harrigan Howdy's Thursday Recipe Share