Culinary Sleuth

Wet Bottom Shoo-fly Pie

Makes two 9-inch pies


2-1/2 cups flour
1 tsp. salt
1 tsp. baking powder
1/2 cup shortening
1 cup brown sugar

1 cup hot water
1 cup brown sugar
1 cup molasses
1 tsp. baking soda dissolved in 1 tsp. vinegar


Mix crumb mixture ingredients together. Blend bottom ingredient together. Line 2 pie pans evenly with liquid, and cover with crumbs. Bake at 425 degrees F. for 15 minutes, and then at 350 degrees F. till done.

No unbaked pie shell used for these pies.


Shoo-fly Pies


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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