Shoo-Fly Pie

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I made this today and it is another winner by Alton. The only thing I can figure from the negative reviews is that they did not measure by weight the flour, brown sugar, and molasses. To pfinney the 2nd pie pan could be used in the blind baking of the crust if you don't have anything to weigh it down with you can set the 2nd pie pan inside the first to keep it from puffing up.

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I want to meke this pie but am confused as to where the 2nd pie pan fits it?

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The flavor was ok, but the texture was not good at all. This is my first ever shoo-fly pie, so it may not be the recipe. It could be that I dont like this pie.

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I have never had Shoo-fly pie before and I wanted to try something different. Everyone in the family loved it! I've made this pie twice now (second one is in the oven and will most deffinitly be making it again. Since I had no idea on how to measure molasses by weight and I didn't have a scale I just guessed at the difference and used 3/4 of cup. It's worked so far and I can't wait to eat this one.

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I had eaten shoo fly pie many times as a child, growing up in the swamps of Lower La. I've always loved it, but never made it for my (Yankee fiancee because I didn't think he would like it. Then he gently reminded me that he had grown up in Amish Country. So off to make a pie I went!

This is an easy recipe if you just remember the basics about Molasses. One cup (8oz liquid weighs in at *12 oz by weight!* So when you have a recipie that calls for 4oz of molasses, just remember that it would be 6oz. by weight & so on.

If you keep that basic rule in mind, you'll get a great pie w/ nice texture. Otherwise, if you do it by liquid measurement amounts, then yes, you will get something that tastes remarkably like black licorice. I love this pie!
-Susan Paramore

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First of all, the crust turned out fantastically -- but I did have a few problems with the filling and the crumbs, wondering what I may have done wrong. I thought I followed the recipe well enough, but the filling still came out a little runny in the center, and all of the crumbs melted into the filling during the cooking process, even thought I thought I had good crumbs. And the crumbs disappeared from the top too. Texture closer to the outside of the crust turned out excellent for me. I'm wondering, maybe crumbs should be added close to end of cooking time, after filling has already somewhat set, so that they do not break down and disappear? But all in all, it was a good-tasting recipe.

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I tried this recipe after watching the show, and can't believe how easy/good it is. The one thing I will note is that while a lot of people love it, the strong test is a little much for many.

Dikran Yacoubian
Columbia, SC

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Wow, the pie is good, but did it ever overflow the pan! The recipe says to put two pie plates into the fridge for chilling, but beyond that it never specifies two pies. All the filling fit just right into the crust, but man did it overflow! Must have doubled in size.

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Made this pie for Sabbath, my husband and mother-in-law loved it. I did not care for the taste of it; however, for my husband's sake this recipe is a keeper. Thanks, Alton.

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This pie was enjoyable to make and it was interesting to eat. The pie has an excellent texture. It tastes a lot like black licorice. If you don't like that taste, don't make this recipe.