Modern Shoo-fly Pie

Makes two 9-inch pies

 

2 unbaked 9" pie shells

Bottom (liquid) mixture:
1 cup dark brown sugar
1 cup dark molasses
1 egg, slightly beaten
1 tsp. baking soda
1 Tbsp. flour
2 cups boiling water

Crumb mixture:
2 cups flour
1 cup light brown sugar
1 tsp. baking soda
Pinch of salt
1/2 cup butter

 

Combine all "bottom" ingredients; chill. Mix together "crumb mixture" ingredients to form crumbs. Pour bottom (liquid) mixture into unbaked crusts. Sprinkle crumbs on top. Bake 350 degrees F. for 35-45 minutes.

 

Shoo-fly Pies

Recipes

• Cake-like Shoo-fly Pie
• Gooey Bottom Shoo-fly Pie
• Lancaster County Wet Bottom Shoo-fly Pie
• Modern Shoo-fly Pie
• Spiced Shoo-fly Pie
• Traditional Shoo-fly Pie
• Wet Bottom Shoo-fly Pie

 

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Current Culinary Sleuth Archive

 

This page created April 1999

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Copyright © 1998-2001, Lynn Kerrigan. No portion of this article may be reproduced for publication without express, written permission of the author.

 

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This page modified February 2007

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