My mother was Pennsylvania Dutch, and this looks a lot like how she made Shoofly Pie. It's kind of a crumb cake in a pie shell. We always had it at Thanksgiving and other holidays, and, sometimes just as a special treat when the whim took her. There are moister versions, and the most authentic use molasses, and they're delicious, too; but hers looked like this one, and she usually preferred to use dark Caro syrup.
Shoofly Pie Cupcakes--from The Cupcake Project: This is a nice way to rework the pies into an easily-portable form. I like the spices. However, I think creating a batter and topping with crumbs works better than doing a dry and then a wet layer.
Shoo Fly Pie I've never had anything like it. It struck me as a bit of a cross between pecan pie (minus the pecans), sticky toffee pudding and gingerbread. Gooey on the bottom, a moist cake-like layer and then a sprinkling of crumbles on top. I thought it was good plain... then I had some lightly sweetened whip cream with it. So good! notsohumblepie.com