Shoe Fly Pie: Carnival of the Recipes

Shoe Fly Pie

Shoo Fly pie has its origins in the Pennsylvania Dutch regions. I heard that the pie got its name because it was so very sweet and flies had to be shooed away from it. I am all about pie and all about shoes, but shoo/shoe fly pie, I am not so sure.

It is the molasses I am not sure about. I have never been able to get used to that taste. The same thing goes for cane syrup. Karo to be exact. When I was little my mother loved Karo syrup and I did not. She used to buy it for our pancakes. Can we say ruined? I was always begging for Mrs. Butterworth’s or Log Cabin. But noooooo! Karo it was. I barely ate pancakes when I was little. They were always thick and dripping in Karo syrup.

But back to molasses. Mom used to have that too. When the Karo ran out she would try to put molasses on pancakes. That was even worst. She was raised on Karo and molasses she would always tell me. The only thing worst than Karo and molasses is black licorice or black licorice jellybeans . That is worst than all three combined.

So, I am now all grown up, wearing high heels now so I think I might just try this Shoe Fly Pie. It looks really good and from what I hear, people love it. Maybe I am missing out. I have clipped this recipe to try at thanksgiving. I know my mom will love it!

For the crumb part:
1/4 c. shortening1 c. brown sugar1 1/2 c. flour

Work the above ingredients together.

For the liquid part:
1/4 tsp. baking soda1/8 tsp. nutmegGinger, cinnamon, cloves3/4 c. molasses3/4 c. hot water1/4 tsp. Salt

Mix well together and add hot water. Into an unbaked pie shell, combine crumbs and liquid in alternate layers with the crumbs on bottom and top. Bake 15 minutes at 450 degrees, then 20 minutes at 350 degrees.

What I do is kick them in the pants with a diamond buckled shoe!
~~Aileen Mehle~~