Recipe: Shoo Fly Pie (6 recipes) and Shoo Fly Cookies (mini pies made in a muffin pan)

Here you go Jo, I found these on the web. Hope one of them is like you remember.

PENNSYLVANIA DUTCH SHOO-FLY PIE WET BOTTOM
Makes two 9-inch pies

"Shoo Fly pie is extremely popular in our area. In fact, it's probably the most popular icon of the PA Dutch area. Everyone has their own little secret, use this molasses, that butter, etc. The trick to a good pie is definitely in the molasses. These are the recipes I came up with. I have not tried them all, see what you think."

FOR THE CRUST:
2 cups flour
1 tbsp. salt
2/3 cup butter flavored Crisco, divided use
5 to 7 tbsp. ice water
1 egg

FOR THE CRUMBS:
4 cups flour
2 cups sugar
1 tbsp. baking soda
1 cup butter or margarine

FOR THE FILLING:
2 cups unsulphured molasses
2 cup warm water
1 egg
2 tsp. baking soda

Heat oven to 400 degrees.

TO PREPARE THE CRUST:
Combine flour and salt in medium bowl. Cut in 1/3 cup Butter Flavor Crisco using pastry blender (or 2 knives) until flour blends into fine crumbs. Cut in remaining 1/3 cup Crisco until coarse crumbs form.

Stir in egg. Sprinkle with water, one tbsp. at a time. Toss lightly with fork until dough forms a ball. Press between hands to form two 5-6-inch pancake-shaped discs of dough.

Flour rolling surface and rolling pin lightly. Roll one "pancake" Into circle. Trim 1-inch larger than upside-down 9-inch pie plate. Fold into quarters. Unfold and press into pie plate. Flute. repeat for second pie shell. Set aside.

TO PREPARE THE CRUMBS:
Combine flour, sugar and baking soda in large bowl. Cut in butter with pastry blender (or 2 knives) until crumbs form. Set aside.

TO PREPARE THE FILLING:
Combine molasses, water, egg and baking soda in large bowl. Beat at low speed of electric mixer until blended. Add half the crumb mixture to filling. Beat at low speed just until blended.

Pour filling into unbaked pie shells, filling a little over half full (you may not use all the filling). Sprinkle remaining crumbs over both pies.

Bake at 400 degrees F for 10 minutes. Reduce oven to 375 degrees and continue baking for 35 to 40 minutes or until knife inserted in center comes out clean. Cool 10 minutes on cooling rack.

Place each pie inside separate plastic bag. Fasten open end with twistie. Cool completely on counter.

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SHOO FLY PIE

1 cup flour
2/3 cup brown sugar
1 Tbsp. vegetable shortening
1 tsp. baking soda
3/4 cup hot water
1 cup molasses
1 egg, beaten
1 9-inch unbaked pie shell

Combine flour and brown sugar. Cut shortening into flour mix until crumbly. Reserve 1/2 cup crumbs. Set aside.

Dissolve baking soda in 3/4 cup hot (but not boiling) water. Set aside.

In a small bowl, combine molasses, egg, and baking soda water and beat well. Pour into unbaked pie shell. Sprinkle with reserved crumbs.

Bake at 375 degrees F for 35 minutes.

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SHOO FLY PIE

1 (10-inch) unbaked pie shell
FOR THE CRUMBS:
1 1/2 cups flour
1 1/4 cups brown sugar
1 1/2 Tbsp. margarine
FOR THE LIQUID:
2 eggs
1 1/2 tsp. baking soda
1 1/4 cups hot water
1 cup molasses

Mix the first ingredients to form crumbs, reserve 3/4 cup crumbs for the topping.

In another bowl, mix molasses, eggs, baking soda, 1 1/4 cups hot water and the remaining crumbs.

Pour the molasses mix into the pie shell. Sprinkle top with the reserved crumbs.

Bake at 375 degrees F for 40 minutes.

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SHOO FLY PIE

FOR THE FILLING:
1/2 tsp. baking soda
3/4 cup boiling water
1/2 cup molasses
1 (9-inch) unbaked pie shell

Dissolve baking soda in 3/4 cup boiling water and combine with molasses and pour into pie shell.

FOR THE CRUMBS:
3/4 cup flour
1/2 cup brown sugar
1/2 tsp. salt
2 Tbsp. shortening

Combine flour, brown sugar and salt with shortening. Use hands to make into crumbs. Put over top of pie filling.

Bake pie at 400 degrees F until crust starts to brown, reduce heat to 325 degrees F and continue baking until firm. (Sorry, there were no baking times on this recipe, you just have to watch the pie closely.)

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SHOO FLY PIE

1 (9-inch) pie shell
FOR THE CRUMBS:
1 1/2 cups flour
1 cup brown sugar
1/4 cup vegetable shortening
FOR THE FILLING:
3/4 tsp. baking soda
1/2 tsp. ground nutmeg
Pinch of each (between your fingers): ground ginger, cinnamon and cloves
1/4 tsp. salt
3/4 cup molasses
1/4 cup hot water

Mix the crumb ingredients together. Set aside.


Mix the filling ingredients together well and pour into unbaked pie shell. Sprinkle crumbs on top.

Bake in preheated 450 degree F oven for 15 minutes. Turn heat down to 350 degrees F and bake for an additional 20 minutes.

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And from a fellow surfer Polly...

SHOO FLY PIE

1 cup molasses (Polly suggests King Syrup)
1 cup water
1/4 tsp. baking soda
2 cups flour
2/3 cup sugar
1/8 tsp. ground cinnamon
1/4 tsp. baking soda
Pinch (between your fingers): ground nutmeg, ginger and cloves
Pinch of salt (between your fingers)
1 1/2 Tbsp. vegetable shortening

Mix together molasses, 1 cup water and baking soda. Set aside.

Mix together all dry ingredients and cut shortening into the dry mix until it makes fine crumbs.

In an unbaked pie shell (I guess 9-inch) pour 1/3 of the liquid, then 1/3 of the dry, 1/3 of the liquid, 1/3 of the dry and then the last of the liquid, and only a portion of the last of the dry. I then poke my fingers in the pie quite a few times so that it won't be too crumby. Lastly I place the remaining crumbs on top.

I bake at 425 degrees F for 25 minutes, then turn down to 375 degrees F for an additional 45 minutes.

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SHOE FLY COOKIES
Makes 48 cookies (mini pies)

Here's a recipe for Shoo Fly Cookies from Debi. They sure look good and she says they're a big hit with her family.

FOR THE CRUST:
8 oz. margarine, softened
6 oz. cream cheese, softened
2 cups flour

Mix the ingredients for the crust together. Press approx. 1 tablespoon into muffin cup to form crust. Make sure sides come to top of pan and bottom isn't too thin. Makes 48 mini crusts. Set aside.

FOR THE SYRUP:
2 eggs beaten
1 1/2 cups dark brown sugar
2 Tbsp. melted butter or margarine
2 Tbsp. milk
1/2 tsp. vanilla

Combine the ingredients for the syrup. Fill each crust almost to top. Set aside.

FOR THE CRUMBS:
4 oz. margarine, softened
1 cup sugar
1 1/2 cups flour

Combine the ingredients for the crumbs with pastry blender. Place 1 tsp. crumbs on top of each pie.

Bake 20 minutes at 375 degrees F. Allow to cool in pan for a few minutes before removing to wire rack to cool.