Mary H. Romspert

Shoo Fly Pie

Desserts
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Contributor
Mary H. Romspert
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Status
Published

Description

Stir together the flour, sugar, and 1/2 teaspoon baking soda.

Cut in the lard or butter until the mixture is crumbly.

Stir together the molasses, hot water, remaining 1/2 teaspoon baking soda, cinnamon, and nutmeg.

Pour one-third of the molasses mixture into the unbaked pie shells and sprinkle with one-third of the flour mixture.

Repeat the layers, ending with the flour mixture.

Bake at 350°F for about 35 to 40 minutes. Test with a toothpick and cool before serving.

Source Note

Original page 74. Contributed by Mary H. Romspert.

Ingredients

Structured rows stay easy to scan and print.

  • 3 cups flour
  • 1 cup sugar
  • 3/4 cup lard or butter
  • 1 teaspoon baking soda
  • 1 cup hot water
  • 1 cup molasses
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 2 unbaked 8-inch pie shells

Directions

Ordered steps keep the recipe easy to follow.

  1. Stir together the flour, sugar, and 1/2 teaspoon baking soda.
  2. Cut in the lard or butter until the mixture is crumbly.
  3. Stir together the molasses, hot water, remaining 1/2 teaspoon baking soda, cinnamon, and nutmeg.
  4. Pour one-third of the molasses mixture into the unbaked pie shells and sprinkle with one-third of the flour mixture.
  5. Repeat the layers, ending with the flour mixture.
  6. Bake at 350°F for about 35 to 40 minutes. Test with a toothpick and cool before serving.