Are there any Pennsylvania bakers out there who can help me? (I posted on the general topics board but didn't get much response). I'm trying to make shoo-fly pie for the first time for a friend who grew up with it, and so far it's been a disaster! both times the molasses goo boiled up like molten lava, overflowed the crust and seeped down the outside of the crust inside the pie dish, cementing it to the pan. Inside of a nice layer of "wet bottom", I ended up with some taffy like molasses gunk all over the outside of the crust. I've tried two different recipes, one which called for putting half the crumbs into the pie dish, adding the molasses mix, then topping with the rest of the crumbs, the other which said to pour the molasses mix into the pie dish and top with all the crumbs. Any advice? Both recipes advised baking at 425 for 15 minutes, then 350 for 30 minutes. Is there some technique I'm missing? I know I used the right size pie plate, so it's not that I overfilled the dish. Please help! I really want to make a good shoo-fly pie!!