DARK BOTTOM SHOO FLY PIE
You will need one unbaked 9" pie shell for this gooey, delicious dessert staple. Shoo Fly pies keep nicely in a pie cupboard. They also freeze well.
Ingredients:
Crumb mixture:
1 cup all purpose white flour
¾ cup brown sugar
¾ teaspoon ground cinnamon
¼ teaspoon salt
¼ cup salted butter
1/8 teaspoon of nutmeg
Mix all ingredients thoroughly and reserve ¾ cup of crumbs for the pie’s top.
Syrup:
½ cup maple syrup or golden syrup
1 tablespoon of dark molasses
1 cup corn syrup
1 egg
¾ cup cold water
¼ cup hot water
½ teaspoon baking soda
½ teaspoon cream of tartar
Beat the egg lightly. Dissolve baking soda and cream of tartar in hot water. Then all ingredients should be mixed together. Let stand while making the crumb mixture. Mix the syrup mixture together with the crumb mixture and pour into a 9" unbaked pie shell. Distribute remaining crumbs on the top of the pie and bake at 350 degrees for 40 minutes.
Note: This pie does not require a top crust. It makes its own.
You will need one unbaked 9" pie shell for this gooey, delicious dessert staple. Shoo Fly pies keep nicely in a pie cupboard. They also freeze well.
Ingredients:
Crumb mixture:
1 cup all purpose white flour
¾ cup brown sugar
¾ teaspoon ground cinnamon
¼ teaspoon salt
¼ cup salted butter
1/8 teaspoon of nutmeg
Mix all ingredients thoroughly and reserve ¾ cup of crumbs for the pie’s top.
Syrup:
½ cup maple syrup or golden syrup
1 tablespoon of dark molasses
1 cup corn syrup
1 egg
¾ cup cold water
¼ cup hot water
½ teaspoon baking soda
½ teaspoon cream of tartar
Beat the egg lightly. Dissolve baking soda and cream of tartar in hot water. Then all ingredients should be mixed together. Let stand while making the crumb mixture. Mix the syrup mixture together with the crumb mixture and pour into a 9" unbaked pie shell. Distribute remaining crumbs on the top of the pie and bake at 350 degrees for 40 minutes.
Note: This pie does not require a top crust. It makes its own.