Wet Bottom Shoo Fly pie
Wet Bottom Shoo Fly Pie
Makes two 9-inch pies.
Crumb Mixture
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 cup shortening
1 cup brown sugar
Bottom
1 cup hot water
1 cup brown sugar
1 cup molasses
1 teaspoon baking soda dissolved in 1 teaspoon vinegar
Mix crumb mixture ingredients together.
Blend bottom ingredients
together.
Line 2 pie pans evenly with liquid, and cover with
crumbs.
Bake at 425 degrees F for 15 minutes, and then at 350
degrees F until done.
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