it was very good.

I've never made a decent pie crust from scratch and even that turned out well.

I did have to clean my oven though.  Made quite the mess there.

I hope that you enjoyed it.  I kind of wish that I had tried it in my pre-allergy days.

I decided to make this today.  I used a 9" deep pie plate.

I expected the filling to swell, but I didn't realize how much.  I could have made two pies.  (Wish I had.)

Smells delicious.

Can't wait to try this.

http://www.amishnews.com/amisharticles/shooflypie.htm

Mix for crumbs: (reserving ½ cup for topping)
2/3 cup brown sugar
1 Tablespoon solid shortening 
1 cup flour

Filling:
1 cup molasses (good and thick)
¾ cup boiling water
1 egg beaten
1 Teaspoon baking soda

Combine soda with boiling water, then add egg and syrup. Add crumb mixture (this will be lumpy). Pour into unbaked pie crust and cover with reserved crumbs. Bake at 375 degrees Fahrenheit for 10 minutes, then reduce heat to 350 degrees Fahrenheit and bake for an additional 35-45 minutes (until firm). When cut into, the bottom may be "wet." This is okay, and is called a "wet bottom shoo fly pie."