Shoefly Pie

As Thanksgiving grows ever nearer I find myself searching more and more for pies.  I've already decided on a couple of my Thanksgiving dinner staples (cherry/blueberry cheesecake, and buttermilk pie), but I'm still looking for others to try.  This pie had a very unique flavor.  It's definitely Molasses pie.  Next time I make it I'll probably stir in the topping so it doesn't make quite as much of a mess, but overall it was pretty good.

Take note if you think the pie is getting too full, stop filling it! When you add the crumble topping it'll raise it even higher in the pan. It's best to have a little extra filling left over than it boiling over in the oven.  Another tip, put the pie pan on a baking pan, so that if it does bubble over despite your best efforts, it'll be limited to the pan and not the inside of your oven.

Shoefly Pie

Ingredients:

• 1 (10 inch) pie shell
• 1 cup molasses
• 3/4 cup hot water
• 3/4 teaspoon baking soda
• 1 egg, beaten
• 1 1/2 cups all-purpose flour
• 1 cup packed brown sugar
• 1/4 cup shortening

Directions:

• Preheat oven to 400 degrees F (200 degrees C).
• To Make Bottom Layer: In a medium bowl combine molasses, hot water, and baking soda. Stir well. Whisk in beaten egg. Pour mixture into pie shell.
• To Make Crumb Topping: In a medium bowl combine flour and brown sugar. Mix well, then cut in shortening until mixture resembles coarse crumbs. Sprinkle on top of molasses layer.
• Bake in preheated oven for 15 minutes. Lower temperature to 350 degrees F (175 degrees C). 
• Bake an additional 30 minutes.

Recipe source: allrecipes