I got this recipe in 1990 from our former neighbor, our dear friend Harriet (now age 91), who got it from the pastry chef at Hotel Hershey (Hershey, PA) – this is, my humble opinion, THE best Shoo Fly Pie EVER, and it is because of the Ole Barrel Syrup that gives it the exact taste that we love for Shoo Fly Pie. Only thing is, I don’t know that the Ole Barrel Syrup is available everywhere – I purchased it locally one time for a friend who lived close to State College (PA) at that time because she couldn’t find it there. But, this is just one of those recipes that ten people can make it, and it will have ten different tastes. This Shoo Fly Pie recipe has a thick, moist bottom. Mmmm mmmm good!
Servings: One 9" deep dish pie
1 cup all-purpose flour
3/4 cup light brown sugar
2 tablespoons vegetable shortening
Harriet’s additions: 1/4 teaspoon salt and 1/4 teaspoon cinnamon
1 large egg (slightly beaten)
1 cup OLE BARREL SYRUP
3/4 cup boiling water
1 teaspoon baking soda dissolved in 1/4 cup boiling water
Combine flour, light brown sugar and vegetable shortening, as well as Harriet’s additions of salt and cinnamon if you choose, to make crumbs. Combine egg and syrup, and add 3/4 of the crumbs. Add 3/4 cup boiling water in a slow stream, stirring, and stir in the baking soda mixture. Pour into unbaked pie shell and sprinkle rest of crumbs over top. Bake at 400 degrees for 10 minutes; reduce to 350 degrees for about 45 minutes.
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