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
Current Culinary Sleuth Archive
This page created April 1999
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
The FoodWine
Main Page
Twitter: @KateHeyhoe
Advanced Search
Recent Searches
Departments
Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping
Caffeine and You
Cooking with Kids
Archives
Conversions, Charts
& Substitutions
Search
About the
Global Gourmet®
Contact Info
Advertising
Feedback
Privacy Statement
.
Copyright © 1994-2017,
Forkmedia LLC
