Shoo-fly pie
Prep Time:
30 Minutes
Ready In:
1 Hour
2 cups flour
3/4 cup dark brown sugar
1/2 cup softened butter
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg

1 large beaten egg
1 cup molasses (dark preferred) *-don't confuse maple syrup or corn syrup with real molasses!
1/2 teaspoon salt
1 teaspoon vanilla extract (optional)
1 cup boiling water
1 teaspoon baking soda dissolved in the cup of boiling water
Mix ingredients for crumbs thoroughly, should look like coarse crumb. Set about 1/2 cup aside.

Mix molasses, egg, salt and vanilla. Dissolve the baking soda in the boiling water (it'll fizz a bit), then add that to the molasses mixture and stir.

Pour the syrup into the pie shell. Pour the crumbs on top of the syrup (try to distribute them evenly, I suggest spreading half, waiting a minute to see what soaks through, then the other half). Bake at 425 for about 10 minutes, then lower the heat to 350, sprinkle the 1/2 half cup of crumbs you set aside previously on the pie (careful if you move the pie, it's very liquid still and may 'slosh'), bake for another 30-40 minutes (until firm).


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