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My Grandma's Shoo-Fly Pie

Reviewed: Dec. 29, 2012
I made this exactly as the recipe stated and a number of bad things happened. First I'm from Lancaster PA and this is my favorite pie. A 400 degree oven over-browns the crust and crumb topping. Also 3/4 teaspoon of Baking Powder is way to much because it turns the center of the mix into a cake and makes the mixture boil over. Don't add BP! Traditional Shoo Fly pie has distinct layers of molasses gooey bottom, then the crumb topping on top with minimal mixing of the two layers. My first attempt made a cake that was very very dark in color and was nothing like Shoo Fly pie. Fortunately, I discovered Molasses cake in the effort! Then second pie I made go me much much closer to traditional Shoo Fly. I lowered the temperature 50 degrees and that completely solved the color issue. And I used 1/4 teaspoon of BP which drastically reduced the 'cake effect' and yielded a partially gooey bottom with much less mixing of the crumble top. However the crumble topping did reduce itself (melt) from crumbles to a mixed state. But it was very close. The only deviation I made in both attempts was I used unsalted butter not shortening and I added salt to the molasses and to the crumble topping. I do remember as a teenager reading the ingredients and I was shocked as to how few ingredients were used in such a rich tasting pie. The point to this anecdote is that I remember salt, lard and butter were ingredients - not shortening and no baking powder.
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