Shoofly Pie - An Old COLONIAL RECIPE
Nancy J. Patrykus
Pennsylvania Dutch recipes.
While there are no firm theories
on how the pie got it's name,
the explanation that the sweetness of this pie, made the flies a nuisance,seems logical !
There are 2 versions for this pie.
Mine is the wet one,because of the bottom filling. The other one is called a dry one. Most cooks prefer this one.... Enjoy.
Cut in the butter till mixture is crumbly.
Stir together molasses,hot water,and the second 1/4 teaspoon of baking soda.
Pour one third of the molasses mixture into the unbaked pie shell, sprinkle with one third of the flour mixture. Repeat layers, ending with the flour mixture.
Bake at 375 about 40 minutes. Cool