Shoofly pie

Yield: 1 servings

Measure Ingredient
¾ cup All-Purpose Flour (plus 1 Tbs)
1 cup Light Brown Sugar firmly packed
¾ teaspoon Baking Powder
pinch Salt
5 tablespoons Butter
⅓ cup Molasses
1 Egg
¾ teaspoon Baking Soda
¾ cup Boiling Water
1 9 Inch Pie Shell, unbaked

* Preheat oven to 350 F.

1. Prepare the crumb topping: In a bowl, blend ¾ cup of flour, ¾ cup of brown sugar, baking powder, salt and butter. Rub them together until mixture resembles coarse crumbs.

2. Make the filling: In a bowl, mix together remaining ¼ cup of light brown sugar, molasses, egg, remaining Tbs of flour and baking soda. Pour on boiling water and mix well.

3. Pour filling into unbaked pie shell and sprinkle crumb topping evenly over top. Bake in center of oven for 35 mins, or until filling is set and does not quiver when pan is shaken. (Do not overbake or the pie will be dry.)

Submission by Minnie Schlegel to section on the BLOOMSBURG FAIR of Bloomsburg, PA. Fair dates: 3rd Sat after Labor Day for 8 days.

Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6 From: Dan Klepach Date: 03-31-95 (159) Fido: Cooking

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