Sho-Fly Pie Recipe #274863
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?
by Sarah_Jayne
1¼ hours | 15 min prep
2 pies
- 2 pie crusts, 9-inches each
First Mixture
- 1 cup molasses
- 1 cup light brown sugar
- 1 egg, unbeaten
- 2 cups water, warm
- 1 teaspoon baking soda
- 1 teaspoon vanilla
Crumbs Mixture
- 3 cups flour
- 1 cup light brown sugar
- 1/2 cup shortening
- 1/2 teaspoon salt
- Mix the 'first mixture' ingredients.
- Pour into unbaked pie shells.
- Mix the crumb mixture until it has the desired crumb texture.
- Divide crumb mixture between two pie shells.
- Lightly stir the crumb mixture into the filled pie crusts.
- Bake at 350 degrees for 45 to 60 minutes.
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5 stars