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From: riacmt@ubvmsa.cc.buffalo.edu (Carol Miller-Tutzauer)
Newsgroups: rec.food.recipes
Subject: OVO: Wet Bottom Shoo-Fly Pie
Summary: original subject was Re: REQUEST: Wet Bottom Shoo-Fly Pie
Keywords: recipe ovo
Message-ID: <1990Dec29.181154.382@mthvax.cs.miami.edu>
Date: 29 Dec 90 03:25:53 GMT
References: <1990Dec28.221715.20886@mthvax.cs.miami.edu>
Reply-To: riacmt@ubvmsa.cc.buffalo.edu
Followup-To: rec.food.veg
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Approved: aem@mthvax.cs.miami.edu (Rec.Food.Recipes moderator)


 Shoofly Pie -- From The Frugal Gourmet Cooks American by Jeff Smith
 -----------

Liquid Layer:
  1/2 T baking soda dissolved in 3/4 c boiling water, cooled
  1/2 c molasses
  1 egg yolk, beaten well

Crumb Layer:
  1/4 c flour
  1/2 t cinnamon
  1/8 t each nutmeg, ginger, and cloves
  1/2 c brown sugar
  1/2 t salt
  2 T shortening (Crisco)

Shell:
  1 unbaked 9 inch pie shell

Combine the liquid ingredients.  Be sure that the soda water is not
hot.

Combine all the crumb ingredients except the shortening.  Mix well and
then stir in the shortening using a fork.  Work until it is a crumb
consistency.

Put one third of the crumb mixture in the bottom of the pie shell.
Pour on top half of the liquid and then top with a third more crumbs.
Add the rest of the liquid and top with the remaining crumbs.

Bake at 400 deg. F. until the shell begins to brown, about 10 minutes.
Turn oven to 325 deg. F. and bake until the center is a bit firm, about
30 minutes.