This is an all time classic and I absolutely love it. Now, in order to love it you need to like molasses. I mean REALLY like molasses! It is definitely a tradition in Lancaster County! Shoo-Fly Pie is said to have got it's name because the molasses in it attracts flies and when you sit it in the windowsill to cool, you're shooing the flies away! There are two types of Shoo-Fly pie. There's "wet bottom" and "dry bottom". Most people eat wet bottom which has a gooey bottom layer when the pie bakes. "Dry bottom" has more of a cake-like texture. This recipe is for a "wet bottom" pie and came from a former co-worker of mine.
3/4 C light brown sugar
2 Tbsp Crisco
Mix together and take out 1/2 cup for crumb topping and set aside.
1 C King's Syrup (molasses)
3/4 C hot water + 1 1 tsp baking soda.
Preheat oven to 450. Mix all wet ingrediants and then add to dry ingrediants (minus 1/2 cup for crumb topping. Pour into a 9 onch unbaked pie crust. Sprinkle with crumb topping. Bake at 450 for 5 minutes then lower temp to 375 and bake for 30-40 minutes.