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Sho-Fly Pie

Recipe #274863 | 1¼ hours | 15 min prep | 2 pies (Change Servings)

RECIPE BY: Sarah_Jayne

Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by Loleda Shutt. It was one of five Sho-Fly pie recipes in the book. The real question for Sho-Fly pie lovers is - wet or dry?

Posted on: Dec 30, 2007

Ingredients

  • 2 pie crust, 9-inches each
  • First Mixture

    Crumbs Mixture

    Directions

    1. 1
      Mix the 'first mixture' ingredients.
    2. 2
      Pour into unbaked pie shells.
    3. 3
      Mix the crumb mixture until it has the desired crumb texture.
    4. 4
      Divide crumb mixture between two pie shells.
    5. 5
      Lightly stir the crumb mixture into the filled pie crusts.
    6. 6
      Bake at 350 degrees for 45 to 60 minutes.

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    Nutrition Facts

    Serving Size 1 pies 1021g

    Recipe makes 2 pies)

    Calories 3152
    Calories from Fat 873 (27%)
    Amount Per Serving %DV
    Total Fat 97.1g 149%
    Saturated Fat 35.1g 175%
    Monounsaturated Fat 43.7g
    Polyunsaturated Fat 11.9g
    Trans Fat 0.0g
    Cholesterol 134mg 44%
    Sodium 2217mg 92%
    Potassium 3603mg 102%
    Total Carbohydrate 546.1g 182%
    Dietary Fiber 6.3g 25%
    Sugars 311.5g
    Protein 28.1g 56%
    Vitamin A 121mcg 2%
    Vitamin B6 1.4mg 69%
    Vitamin B12 0.4mcg 5%
    Vitamin C 0mg 0%
    Vitamin E 7mcg 25%
    Calcium 605mg 60%
    Iron 24mg 134%

    how is this calculated?

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