Lebanon PA, 4.19.2020: PA Dutch SHOOFLY PIE in Jo Ellen's Kitchen
Welcome back to my kitchen.

Use two pie crusts, homemade or Pillsbury. Grease the bottom of the pie plates with either Crisco or butter. Roll out the dough, and lay into the pie plate. Flute the edges, and prick the dough with a fork.
Bowl #1:
• 3 c flour
• 1 c sugar
• ½ c Crisco
• 1 tsp baking soda
• 1 c molasses
• 1 c hot water

Bowl #2:
• ½ c sugar
• 1 egg
• ½ tsp baking soda
• 1 ¼ c molasses (Brer Rabbit Mild is what I use; Black Strap is really strong.)
• 1 c cold water
• 1 T flour
In Bowl #1: Mix flour, sugar and Crisco together using a pastry blender, or with your fingers. Remove one cup of crumbs for the topping. Add baking soda, molasses and water to the Crisco mixture and use a wisk or blender to mix together until well blended.
In Bowl #2: Combine the sugar, egg, baking soda, molasses, cold water and flour until well blended.
Pour ½ of Bowl #2 into the bottom of each unbaked pie crust. Add ½ of Bowl #1 to each pie. Sprinkle ½ of the reserved crumb mixture on top of each pie.
Bake at 350 degrees for approximately 45 minutes or until a knife inserted into the center comes out clean. Cool, and serve.

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