Shoo Fly Pie
2 pie shells, unbaked
Syrup: 1 cup molasses 1 cup hot water
1/2 cup brown sugar 1 scant tsp. baking soda
Crumbs 2 1/2 cups all-purpose flour 1 cup brown sugar
2/2 cup butter
3/4 tsp. baking soda
4/2 tsp. salt
5/4 tsp. cream of tartar
Preheat oven to 450 degrees. Make the syrup: Mix ingredients in a small pot. Heat and stir until
dissolved. Make the crumbs: Put ingredients in a bowl and mix (by hand or with a blender) until the
consistency of crumbs is achieved. Divide syrup (about 1 cup) into each pie shell. Top with crumbs
-- (they will float). Place pies in oven. Bake at 450 Degrees F. 10 minutes; reduce to 375 Degrees
F. and bake 20 minutes; reduce to 350 Degrees F. and bake 20 minutes. Remove from oven to rack to
cool. When ready to serve, prepare Lemon Sauce (below) and serve with the pie.
Lemon Sauce
1 Tbsp. cornstarch
6/3 cup sugar
7/4 tsp. salt 1 cups boiling water 3 Tbsp. butter Juice of half of a fresh lemon Zest or grated rind
of 1 fresh lemon
Mix together cornstarch, sugar and salt in a saucepan. Heat to medium and slowly stir in the boiling
water. Cook until mixture boils and becomes thick and
clear, stirring constantly. Remove from heat and add remaining ingredients. Mix well and serve with
Shoo Fly Pie.
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