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Shoofly Pie I
March 03, 2007

My 87-year-old grandmother swears the secret to a successful pie is using King Syrup not Bryer Rabbit Molasses or any other Dark molasses which makes a huge difference in the taste. Changes to the ingredients: She uses Crisco in lieu of the butter (a total of 2T. per pie) and more brown sugar 1/4 c. more than this recipe states. She also reserves more topping so it doesn't sink/absorb into the pie (1 cup). To prevent a runny pie, she bakes it for 5 mins. at 400 then 25 mins. at 350. I hope this helps the runny/taste questions. Definitely a PA Dutch keeper.

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