Shoo Fly Pie Recipe
Ingredients
| Pastry for a 1 crust pie | ||
| All purpose flour | 1 1/2 Cup (16 tbs) (Crumb mixture:) | |
| Brown sugar | 1/2 Cup (16 tbs), firmly packed (Crumb mixture:) | |
| Salt | 1 Pinch (Crumb mixture:) | |
| Cinnamon | 1/2 Teaspoon (Crumb mixture:) | |
| Big pinch each ginger and nutmeg | ||
| Soft butter | 1/4 Cup (16 tbs) (Crumb mixture:) | |
| Baking soda | 1/2 Teaspoon (Filling:) | |
| Molasses | 1/2 Cup (16 tbs) (Filling:) | |
| Boiling water | 1/2 Cup (16 tbs) (Filling:) | |
| 2/3 of crumb mixture | ||
Directions
Line an 8 inch pie pan with pastry.
Refrigerate while you prepare the crumb mixture and filling.
Combine flour with brown sugar, salt, and spices.
Pinch in the butter until the mixture looks mealy.
Set aside.
Stir baking soda and molasses into boiling water.
Add two thirds of the crumb mixture and pour into the unbaked pie shell.
Sprinkle top with remaining crumbs and bake in a preheated 375° oven for 30 to 40 minutes or until crust and crumbs are golden brown.
Refrigerate while you prepare the crumb mixture and filling.
Combine flour with brown sugar, salt, and spices.
Pinch in the butter until the mixture looks mealy.
Set aside.
Stir baking soda and molasses into boiling water.
Add two thirds of the crumb mixture and pour into the unbaked pie shell.
Sprinkle top with remaining crumbs and bake in a preheated 375° oven for 30 to 40 minutes or until crust and crumbs are golden brown.
Chef
