Quantcast

HOME      CONTACT      KATE'S GLOBAL KITCHEN      COOKBOOK PROFILES      GLOBAL DESTINATIONS      I LOVE DESSERTS      ON WINE      SHOPPING      SEARCH

Culinary Sleuth

 

Traditional Shoo-fly Pie

Makes two 9-inch pies

 

Line two 9-inch pie pans with homemade crust and chill. (Or chill store-bought unbaked piecrusts.)

Bottom:
1 cup molasses
1 tsp. baking soda
1 cup warm water

Stir baking soda into warm water. Add molasses. Stir until foamy.

Crumbs:
2 cups flour
1/2 cup sugar
1/2 tsp. baking soda
1/4 to 1/3 cup butter

Mix flour, sugar and baking soda. Use pastry blender to cut shortening into flour mixture until it makes very fine crumbs.

Pour molasses mixture into chilled piecrusts. Sprinkle crumbs over the top. Bake in oven at 425 degrees F. for 10 minutes. Reduce heat to 350 degrees F. And bake until crust is browned and the filling is set, usually about 35 minutes.

 

Shoo-fly Pies

Recipes
 

Current Culinary Sleuth Archive

 

This page created April 1999

Top

 

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

 

This page modified February 2007

 
 

Mom's Recipes

 
 
 

 
 
 

Become a Chef:
Best Culinary Schools

Global Gourmet®
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts