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Culinary Sleuth

 

Wet Bottom Shoo-fly Pie

Makes two 9-inch pies

 

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

Bottom:
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.

Note:
No unbaked pie shell used for these pies.

 

Shoo-fly Pies

Recipes
 

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.

 
Paris
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This page modified February 2007


 

 
 

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