My family is from PA, and my mother/granmother use to make this on ocassion. I like to cook/bake, and have made it now several times. Always trying to perfect it. And, this is almost a perfect recipe too. Those trying it for the first time.. you can vary the ingredients some. The liquid part. So it doesn't overflow. Use 3/4 cup molassas and 3/4 cup of water. Strength/bitterness will depend on the molassas (robustness). The pie wont' taste so bitter if you use the lighter types. If you only have the robust, try using only 1/2 cup molassas and more water, or swap with 1/4 karo. Some only use karo, but, you won't get the traditional flavor of a true shoefly pie. You can also just do 1/2 cup M.. and 1 cup of water. This will make it less robust, and prevent it from spilling over. You will also get the the wet bottom if you sprinkle a little of the dry topping in first, then liquid, then more dry, etc. I prefer this way, as it won't be too liquid on the bottom. I also add a couple drops of cider vinegar to the liquid mix to give it a little more umph. But, only a few drops. Again, if you are making/following this recipe, best if you use a slightly larger pie shell, or cut back some on the liquid... Otherwise, it may overflow. Good luck!
Was this review helpful?
114 users found this review helpful
My family is from PA, and my mother/granmother use to make this on ocassion. I like to...