When the early settlers came to North America, they brought with them such staples as flour, brown sugar, molasses, salt, shortening, and spices---a limited selection of items to create a shoo-fly pie. By filling a pie crust with a crumb and liquid mixture, they created a three-layer pie with a gooey bottom, cake-like middle, and a crumb topping. Baked and left to cool outside, these pies not only garnered rousing approval from the settlers, but a few flies buzzed around, too, giving this native East Coast dish its name.

The shoo-fly pie is a wet-bottom molasses pie it has a gooey bottom, cake-like middle, and crumb topping. Mmmmm good!

Baking Directions: 1- Pour included 16 oz syrup into mixing bowl. Add 1cup hot water. Stir until well blended. Add 1 1/2 cups crumbs and stir gently. Do not beat. Let stand 10 minutes or more while you prepare pastry. 2- Preheat oven to 350 degrees. Prepare one 9 inch or two 7 inch deep pastry shells. 3 - Stir mixture again to remove settling from bottom and pour into unbaked shell. Sprinkle remaining crumbs evenly over top. Bake at 350 degrees for 1hour or until golden brown. For less gooey bottom use 3/4 cup of syrup and 1/2 cup plus 1 tablespoon hot water.

Ingredients for dry mix: Enriched bleached flour (bleached wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), wheat flour, brown sugar, vegetable shortening (partially hydrogenated soybean and cottonseed oil), baking powder (sodium bicarbonate, sodium aluminium sulphate, calcium carbonate, cornstarch, monocalcium phosphate), dried vegetable shortening (partially hydrogenated soybean oil, corn syrup solids, sodium caseinate milk, mono and diglycerides), salt.
Ingredients for syrup: Corn syrup, molasses, invert syrup, water, caramel color.
**Contains: Wheat, Milk and Soy Ingredients Product information/materials may change.