Vegan Shoo Fly Pie

Shoo Fly pie is a classic Pennsylvania Dutch dessert. The pie has a cakey top and gooey bottom and is a rich and decadent pie...so be sure to bring your sweet tooth. The pie came out very dark (but it is not burnt!) because of the dark molasses, and I used less crumbly topping than other recipes. Serve with vegan whipped topping to pretty it up if you so choose!

Vegan Shoo Fly Pie

2/3 C flour

3 Tbsp Earth Balance vegan butter

1/2 C brown sugar

1/8 C white sugar

1/2 tsp cinnamon

pinch sea salt

1 tsp baking soda
2/3 C water
3/4 C unsulphered molasses
1 Tbsp flaxseed meal

3 Tbsp water

1 frozen pie shell, thawed*

*I used Wholly Wholesome 9" pie shell

0. Preheat oven to 375 F.

1. In a medium bowl add cold butter, brown sugar, white sugar, flour, cinnamon and sea salt. Using a fork or pastry cutter combine to make crumb.

2. In a small bowl whisk flaxseed with 3 Tbsp of warm water. Set aside.

3. In a medium saucepan add 2/3 C water and baking soda. Bring to a boil.

4. Remove from heat and add molasses and flaxseed mixture. Whisk well and pour into pie shell (the mixture will be very thin).

5. Sprinkle crumb evenly over pie (it will sink).

6. Carefully (without spilling!) place on center baking rack and bake for 45 minutes.
7. Bring to room temp and then let chill in the fridge for 3 hours.

Yummy pie.